Bake cinnamon buns at home with this recipe from Bread Ahead

If your social media is filled with all the wonderful things people are baking at home during self-isolation, it’s time to get involved. and Borough Market bakery Bread Ahead are bringing you a week-long series of videos that you can make at home.

We’ve already had bagels and grissini sticks and now it’s time for something sweet – cinnamon buns.

And the good news is that we still have two more recipes to bring you this week – doughnuts and focaccia.

Cinnamon bun recipe

  • 50g rye flour
  • 450g strong bread flour, plus extra for dusting
  • 300g full fat milk
  • 80g caster sugar
  • 10g fresh yeast
  • 10g fine sea salt
  • 100g butter
  • 1 teaspoon ground cinnamon
  • 1 egg

    Cinnamon butter

  • 180g softened unsalted butter
  • 225g soft dark brown sugar 75g soft light brown sugar 20g ground cinnamon

Bread Ahead explains: ‘Bring all of the dough ingredients apart from the butter together in a bowl, tip onto the table, and using the heel of your hand, stretch and tear for five minutes.

‘Add the butter into your dough one third at a time, continuing to stretch and tear until the butter is absorbed. Stretch and tear the dough for a further five minutes so that you have an elastic, glossy dough.

‘Return your dough to your clean mixing bowl, cover with cling film and rest in the fridge for at least one hour.

‘To make the filling, beat the softened butter, sugars and cinnamon together in a bowl until combined.

‘Take the dough out of the fridge and transfer it onto a lightly floured work surface.

‘Using a rolling pin, roll it out into a rectangle about 50cm x 40cm. Spread the filling evenly over the dough, leaving a small strip clear of any filling along one of the long edges, then brush this strip with a little water (this strip will be used to seal the dough once it’s rolled).

‘Roll up the dough lengthways, gently pressing the filling-free edge
into the dough to seal it.

‘Line a baking tray with a baking paper, cut the roll into 12 pieces about 5cm thick.

‘Carefully transfer them to the prepared baking tray, gently press them down so they are about 4cm high, cover with a tea towel. Leave to prove in a warm place for about 1 hour, until almost doubled in size and touching each other.

‘Preheat your oven to 200°C/fan 180°C/gas 6. Bake the proved buns for 15 minutes, then turn the tray round and bake for a further 10 minutes, until golden brown.’

‘Once baked, remove buns from the oven and transfer to a wire rack, and eat warm.’

The next recipe will be shared tomorrow afternoon – it’s doughnuts.

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