These soft cinnamon buns with a sticky-sweet glaze are the perfect breakfast pastry
There’s something about having pastries for breakfast that makes my heart happy and my stomach smile. Maybe it’s because they’re so much more exciting than a cold bowl of cereal or an oily fry up. Or maybe it’s because I get images of mornings spent sitting out on a garden terrace with a mug of steaming coffee and a plate of assorted mini cakes, muffins and breads spread before me. Whatever it is, I can’t help but feel like I’m on a Parisian holiday when I sit down with a fresh pastry for breakfast. And one of my top favourites has to be the revered cinnamon bun.
Cinnamon buns are strange little things. They’re not quite bread, not quite a cake, but somewhere wonderfully in between, rolled into a beautiful spiral bun and drizzled with a sweet glaze. Most cinnamon buns have a typically pearl-white glaze with a shiny, hard crust, but I prefer my glaze to be a rich yellowish colour with a syrupy texture. Less cheap-tuckshop-donut-icing and more I-could-eat-this-by-the-spoonful. Underneath that sticky-sweet glaze is what makes this cinnamon bun a cinnamon bun: layers of soft, chewy pastry slathered in brown sugar and cinnamon, and rolled up into its signature corkscrew shape.
If I had known that cinnamon buns could be this easy to make, I would have stopped buying from Cinnabon and started home baking a long time ago! Most recipes require hours of rising time, different rising methods, and a lot of nitty-gritty directions, but with this recipe you’ll have fresh glazed cinnamon buns in just a matter of hours.
Glazed Cinnamon Buns
- ½ cup treacle sugar
- 4 tbsp brown sugar
- 2½ tbsp ground cinnamon
- 1 tsp lemon juice
- 2½ tbsp melted butter
- 1 cup lukewarm milk (not hot)
- ¼ cup melted butter
- 5 tbsp white sugar
- 2½ tsp instant yeast
- 1 whisked egg
- 3½ cups all-purpose flour
- ¼ tsp salt
- ¾ tub crème fraîche
- 1 heaped tbsp cream cheese
- 2 tbsp melted butter
- 2 tbsp milk
- 2 tsp vanilla extract
- ¾ cup icing sugar
- 1½ tsp lemon juice
Mix together sugars, cinnamon and lemon juice. Keep melted butter for later
In a large bowl, combine warm milk, melted butter, sugar and yeast. Stir, then allow to rest for 10 minutes, until yeast begins to froth
Add whisked egg to the milk mixture, and stir. Sift in flour and salt, and mix until a sticky dough forms. Turn the dough out onto a lightly floured surface and knead until it becomes smooth, sprinkling a little flour over the dough if it is too sticky
Coat the bowl in a light layer of flour and transfer the dough back to the bowl. Cover with a damp kitchen towel and leave to rise for 30 minutes
Punch dough down, cover with towel and allow to rise for a further 30 minutes
On a lightly floured surface, roll out dough in a rectangular shape to about 0.5cm thickness. Brush the melted butter evenly onto the dough, then sprinkle with sugar filling. Gently rub the mixture evenly over the butter so the surface is properly covered
Roll the dough into the signature rolled shape by beginning at one long side and slowly rolling each section bit by bit. Don’t roll the dough too tightly so as to allow for ‘breathing space’ between the pastry folds
When the dough is formed into one long roll, cut off the end pieces and discard. Cut the dough into even slices, roughly 2.5 to 3cm in width
Grease a large baking dish (square, circular or rectangular - I used two small square trays) with non-stick spray and a light coating of flour. Arrange the rolls in the dish, leaving 1.5-2cm space between each one. Cover the dish(es) with a damp kitchen towel to rise for 30 minutes
While rising, preheat oven to 175°C
Uncover rolls and bake for 20-25 minutes, or until lightly golden. Cool for 10 minutes before glazing
Beat together crème fraîche, cream cheese, melted butter, milk and vanilla essence until smooth and creamy
Sift in powdered sugar and beat until smooth. Add lemon juice and stir
Drizzle the glaze over rolls and serve warm
- Do not overcrowd the baking dish otherwise the buns will not rise properly.
- Warm a cinnamon bun in the microwave for 15-20 seconds before serving for a delicious, steaming bun.
Inspired by Café Delites