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What is it about cinnamon buns that makes them so sticky? Generally I like to blame it on the filling, but whenever I have one I always seem to get in a mess.
Bearing this is mind, I have come up with the following alternative: brown sugar cinnamon buns.
They have got all the taste of the original, but don’t leave your fingers all sticky and sweet.
| Sticky Free Cinnamon Buns |
Recipe type: Dessert
Author:
Prep time: 2 hours 40 mins
Cook time: 30 mins
Total time: 3 hours 10 mins
Serves: 12
Ingredients
- 115g Butter
- 150g Brown sugar
- 2tsp Salt
- 3 Eggs
- 160ml Milk
- 187ml Water
- 2tbsp Instant yeast
- 1tsp Cinnamon
- 550g-660g All purpose flour
- 75g Melted butter
- 150g Brown sugar (filling)
- 1 tbsp Cinnamon (filling)
- 150g Raisins
- 100g Cream cheese
- 75g Soft butter (topping)
- 400g Icing sugar
Instructions
- To create your dough place 115g butter and 150g brown sugar into a bowl and whisk until smooth and fluffy.
- One at a time, add your eggs and mix thoroughly before you add the next.
- Heat your milk and water in a saucepan until lukewarm, then add your batter.
- Continue stirring whilst adding your cinnamon, salt and yeast.
- Mix your ingredients well, then slowly add your flour a bit at a time until your mixture is smooth and firm but not sticky (I use a wooden spoon here to mix the ingredients as I find it helps them to blend better).
- Flour the top of your counter, then take your dough and begin kneading it with your fists (be sure that your fist is tightly closed and that you’re pushing the dough outwards) for 8-10 minutes.
- Grab a clean bowl and using a tablespoon of oil cover the inside of it with this oil, then place your dough inside. Cover with a clean cloth and leave somewhere warm to rise for 1 hour.
- Whilst your dough is rising you can make your filling. Take your remaining brown sugar, pour it into a bowl and add your cinnamon. Using your fingers, mix these together (it is important that you mix these well), then set it to the side.
- After an hour, remove your dough from the bowl (it should have doubled in size) and press it into a 12 x 18 inch rectangle. Now your dough will be springy so you might find it easier to use your hands to do this, but you can use a rolling pin to speed things up.
- Take your melted butter (you can melt some quickly in a pan) and brush it over the top of your dough. Sprinkle on your sugar/cinnamon mixture and top with your raisins.
- Now this next step is a bit tricky as you’ll need to roll your dough lengthways to form a roll. I recommend first folding/rolling over an inch of your dough, then rolling the rest.
- Pinch the seam of your roll together with your fingers, then using a sharp knife cut your dough into 12 slices.
- Line a baking tray with greaseproof paper or margarine and arrange your buns on top.
- Cover with a cloth and leave your buns to rise for another hour.
- Preheat your oven to 175C/350F/ Gas mark 4, then cook your buns for 30 minutes.
- Whilst these are cooking you can make your topping. Simply mix your cream cheese, butter and icing sugar together, beat well until smooth and fluffy, then spread this topping onto your buns once you have removed them from the oven.
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One Response to Sticky Free Cinnamon Buns
I do not ordinarily comment but I gotta say regards for the article on this one.