Cinnamon buns are a huge favourite across the pond in America, but the British don't really share the same affection. Enriched dough filled with cinnamon and raisins topped with icing, doesn't exactly scream, a great nutritious start to the morning. They probably aren't as healthy as weetabix with fruit, or as british as a toasted crumpet slathered with butter. But if you fancy something slightly different for your weekend breakfast then give these a try & embrace your inner American.
- 400g Plain Flour
- x1 7g Sachet Of Fast Action Yeast
- 55ml Lukewarm Water
- 100ml Milk At Room Temperature
- 50g Unsalted Butter (Melted)
- 1 Egg (Lightly Beaten)
- 90g Caster Sugar
- 1 Tsp Vanilla Extract
- 4 Tsp Ground Cinnamon
- 100g Unsalted Butter (Softened)
- 50g Desiccated Coconut
- 50g Raisins
- 100g Icing Sugar
- Combine the flour, yeas, water, milk, 50g butter, egg, 30g caster sugar & vanilla extract a mix well until it forms a coherent dough. Knead for 10-15 minutes or until the dough becomes smooth.
- Place the dough in an oiled bowl, cover with plastic wrap or a tea towel & leave to prove at room temperature for 1 hour or until doubled in size.
- Once proved roll out the dough over a floured surface into a large rectangle. Spread over the softened butter, add sprinkle with the reaming sugar, cinnamon, raisins & coconut.
- Roll the dough up from the longer side. Cut into 10/12 rolls and place them on a baking tray lined with baking paper and well buttered, or as I did in a square traybake tin. Cover loosely with cling film or a tea towel and leave to prove for a further hour at room temperature.
- 20 minutes before ready to bake, preheat the oven to 200c, gas mark 6. Bake the rolls for 25 minutes or until golden brown.
- When they come out of the oven, mix the icing sugar with a small amount of water until you get a thick spreadable paste. Drizzle liberally over the rolls. Serve hot if possible.