Cinnamon Buns

One of our absolute favourites! 

Conjuring the sweet and spicy flavours of Scandinavian bakeries these buns are just sublime.  At heart, this is a simple bun.  But it's spectacular.

INgredients

Makes 12 large buns

• 6 cardamom pods
• 300ml whole milk
• 50g unsalted butter
• 450g strong white flour
• 2 teaspoons ground cinnamon
• 7g fast action yeast
• 50g caster sugar
• ½ teaspoon salt
• 2 medium free-range eggs
• 1 tablespoon olive oil

Filling

• 100g salted butter, softened
• 80g soft, dark brown sugar
• 2 teaspoons cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon salt

Glaze

• 150g icing sugar
• Juice of ½ lemon
• 1-2 tablespoons water

To Decorate

• 30g pearl sugar or sugar nibs, optional

Method

Bruise the cardamom pods hard enough to split them and shake their black seeds into a mortar and pestle. Crush to a rough powder and put into a saucepan along with the milk. Warm over a gentle heat for 5 minutes or so, removing from the heat just as the pan begins to simmer. Stir the block of butter into the pan, it will melt in the residual heat. Cool for 10 minutes or so.

Meanwhile sift the flour into a large mixing bowl and along with the cinnamon, dried yeast, caster sugar and salt. Mix until all is evenly combined. Make a well in the center and add the egg and warm milk and mix until all has come together to make a very soft, sticky dough.

Knead or 10 minutes using an electric dough hook or alternatively, turn the sticky dough onto an oiled surface and knead until smooth, about 10-12 minutes. The dough should be smooth and spring back a little when pressed.

Put  dough in an oiled bowl, cover it with an oiled piece of clingfilm and leave to rise at room temperature for 45-60 minutes, until doubled in size.

Meanwhilem, make the filling. Beat of the ingredients together with a wooden spoon until yoyu have a thick paste. Set aside.

Once the dough has risen, divide it in half, place each one on a lightly floured or oiled surface and roll it out to a large, long 30cm x 46cm rectangle.  Spread the paste over the rectangle, keeping a clear 2cm boarder around the edges.  Roll each piece of dough into a fat cyllindar and then, using a sharp knife cut into 6 x 6cm slices.

Nestle the slices into a large 35 x 25cm ceramic baking dish or roasting tin. Cover once again and leave for a final prove of 45-50 minutes.

Preheat the oven to  200C / fan 180C / gas mark 6. Bake the buns in the oven for 16-18 minutes until slightly puffed and golden brown.

While the buns are cooking make the glaze by mixing the icing sugar, lemon juice and water to a smooth paste.

Remove the buns from the oven and allow them to cool in the dish. Drizzle the glaze over the surface and sprinkle with sugar nibs, if using.

Break the buns apart to serve.