Cinnamon buns by Caroline fleming

Caroline Fleming

Caroline Fleming

13th November 2017

Cinnamon buns by Caroline fleming

Every year my grandparents would come and stay with my sister Duddi and I when our parents went shooting around Europe for a month. The first thing Granny made as soon as she arrived was a ginormous portion of cinnamon buns. My sister and I would eat these every day when we got back from school, and also – if we were lucky – for breakfast. Granny baked these again just before she left and froze them in smaller batches, which is such a good idea as these buns truly are the most heavenly snack for children, both big and small.

Ingredients

  • For the buns
  • 500ml (18fl oz/2 cups) milk
  • 125g (4½oz/1 cup) icing (confectioner’s) sugar
  • 60g (2oz/¼ cup/½ stick) butter
  • 50g (1¾oz/5 tbsp) fresh yeast
  • 1kg (2¼lb/8 cups) plain (all-purpose) flour, plus extra to dust
  • 1 tsp ground cardamom
  • 2 eggs
  • For the filling
  • 175g (6¼oz/¾ cup/1½ sticks) butter, softened
  • 250g (9oz/1¼ cups) raw cane sugar
  • 3 tbsp ground cinnamon

Method

Makes 16-20 buns
In a large saucepan, gently heat the milk until it is warm, not hot, then add the icing (confectioner’s) sugar and butter. Remove from the heat, stir to combine, then leave to cool.
Once cool, add the yeast and stir well, then slowly add the flour and cardamom, stirring well. Whisk the eggs, then add to the saucepan and stir well to combine. Remove the bun dough from the saucepan and knead well, then cover with a clean tea towel and leave in a dark place for 1 hour to rise.
Lightly flour your work surface. Roll the dough mixture out into a large rectangle about 1cm (½ inch) thick.
Mix the ingredients for the filling together, then spread the filling all over the top of the dough rectangle. Roll up, starting from one end, so that it resembles a jam roly-poly cake or Swiss roll, then cut into 2cm (¾ inch) thick slices. Spread the slices out on baking (parchment) paper on a baking tray (sheet) and allow to rise for another 30 minutes.
Meanwhile, preheat the oven to 200°C/400°F/gas mark 6.
Bake the cinnamon buns for 10–15 minutes until golden brown. Enjoy warm from the oven, or cold, with a cup of tea or coffee. These also freeze well.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you