Cinnamon Buns

I’m not a great fan of cinnamon and I tend to use it sparingly in all recipes; all except one, Cinnamon Buns. I discovered these delicious dainties in Canada; if truth be told they’re one of my happiest memories of Winnipeg. Now, mine are probably not as deliciously sticky as the ones you could get from the Tall Grass Prairie Bread Company down at the Forks, but they’re quite yummy, if I may say so.
Tried & Tasted Recipe

For the dough
  • 250 ml warm milk
  • 65 ml warm water
  • 1 tsp vanilla extract
  • 100g butter at room temperature
  • 2 beaten eggs
  • ½ tsp salt
  • 75g sugar
  • 500g flour
  • 3 tsp active dry yeast

For the cinnamon filling
  • 180g butter, at room temperature
  • 100g sugar
  • 3 tbsp cinnamon powder

For the glaze
  • 3 tbsp milk
  • 20g of sugar
  • 35g butter
  • ½ tsp vanilla extract
Put dry ingredients in a large bowl. Add liquid ingredients, butter, and egg. Start mixing with a wooden spoon and turn onto your kitchen surface, bring together with your hands and knead for approximately 10 minutes. Alternatively, use your bread maker or food processor to do this.
Put the dough back into the bowl (lightly brushed or sprayed with oil or melted butter), cover and let rest for 1 hour.
Meanwhile, mix the filling ingredients together.
Punch the dough back and bring it together into a ball.
Roll into a 12" x 16 "(30 cm x 40 cm) rectangle. Spread the filling over it and roll from the long edge.
With a sharp knife, cut 8 equal size slices.
Cover a baking pan with parchment paper and place the rolls in it, cut side up, making sure to space them out. Cover with a towel and let rise again.
Meanwhile, mix glaze ingredients together and heat in the microwave until the sugar has dissolved.
Spread the glaze over the roll and bake for 35 to 40 minutes until they have turned light golden brown and stickylicious.

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