Classic cinnamon buns but with a twist – the nuttiness of the flour balances with the cinnamon and sweet, tangy frosting really well.
550g Strong Stoneground Wholemeal flour
300ml warm milk
50g + 125g soft butter
7g sachet fast action dried yeast
5g + 10g ground cinnamon
50g + 200g soft light brown sugar
8g fine sea salt
1 medium egg, beaten
25g soft cheese
50g icing sugar
30cm x 20cm tin or 25cm round cake tin lined with parchment and damp tea towel.
Makes 12 buns.
1. Whisk the milk and 50g butter in a jug until the butter has melted. Tip the flour and salt into a large mixing bowl and whisk in 5g cinnamon, 50g brown sugar and yeast. Make a well in the middle and pour in the milk mixture and egg. Knead briefly in the bowl then transfer to a lightly floured work surface and knead for 10 mins until smooth and elastic, or knead for 6-8 mins in a stand mixer with a dough hook. Transfer the dough to a buttered bowl and cover with a damp tea towel. Leave to rise for 1 hour until doubled in size.
2. Mix 125g butter, 10g cinnamon and 200g sugar in a bowl until smooth. Knock back the dough in the bowl, then roll out on a floured work surface to a 35x45cm rectangle. Spread the cinnamon butter all over the dough in a thin layer, then roll up in a spiral. Cut the log into 12 equal pieces, and add to a parchment lined rectangle or round cake tin cut side up, with a little space in between. Cover (as before) and leave to rise for another 45 mins.
3 Heat the oven to 200C/fan 180C/gas 6. Bake the buns for 40-45 mins until well risen and golden. Leave to cool in the tin for 10 mins, then remove to a wire rack to cool completely. Mix the soft cheese, icing sugar and 1-2 tsp water to make the icing. Drizzle over the buns to serve.
TIP For cardamon buns, omit the cinnamon, add 1 tsp ground cardamon to the dough and 1/2 tbsp ground cardamon to the filling
Strong Stoneground Wholemeal
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