Do you know that warm filling and full happiness comeing over your face on a nice memory? Now add to it a flavour and taste… It sounds like the most perfect dreams? That’s how for me sounds cinnamon buns. If I remember correctly that was one of the first thing I’ve bake. Recipe for them I found in on of the Polish newspaper, that attach a recipe from all around the world and those were added to Sweden part.
Many years after, I was sitting in the kitchen in Ireland and reading a book of Sarah Jio, and imagine my surprise when inside I found a recipe for those heavinly good buns. You know what I could only do? That’s right guys, make them :) And here you have it. That’s a recipe from Sarah Jio book, with some of my changes, from that original recipe, that I found in Polish newspaper.
- ¾ cup of milk
- ¼ cup (50g) of unsalted butter, sotened
- 3¼ cups of plain flour
- ¼ cup of brown sugar
- 1 package (7g) of dried yeast/or 35g of fresh yeast
- A good pinch of salt
- 1 egg
- ¼ cup of water
- For filling:
- 1 cup of brown sugar
- 1 tablespoon of ground cinnamon (or more if you are a cinnamon adict like myself)
- ½ cup (200g) of butter
- For icing (optional):
- 1 cup of confectionary sugar
- a splash of vanilla extract
- 1 juice of lemon (adding slowly)
First thing first, so choose which yeast you are using:
- Fresh yeast – take a pot and warm up milk, that you can still put you finger inside but it’s not too hot, so it won’t kill the yeast. When it’s warm, add sugar, salt and 1/4 cup (50g) of unsalted butter, whisk it together and add fresh yeast. Leave it to grow.
- Dried yeast – just add them to sifted flour and salt. In the meantime in a pot bring to boil milk, then add sugar, butter and whisk until everything is melted. Leave it to cool for a moment.
Whichever way you choose, add fresh yeast mixture to sifted flour or add your butter milk mixture to dry ingredients. Add water, egg and form a dough. When it’s not sticky, but still elastic, sprinkle a bit flour around it and leave to grow for around 30-45mins.
In the meantime you can make your filling – simple take a pot, add butter, melt it, leave for 5 mins, to cool a bit. And then add sugar and cinnamon. Mix it together. If you have a cooking brush, it would be handy now, but if you don’t just use a tablespoon. Leave on a side.
Preheat your oven until 180C. Take a rectangular tin, linen with baking paper.
Take your dough on a table, sprinkled with a bit of flour, using rolling pin, roll the douch for a rectangle shape (make sure it won’t stick into your table). When it’s around 0,4cm thick (guys, around, ruffly, you know me already, it’s not perfect ;P), using a cooking brush distribute your cinnamon butter mix on it and then from a longer side starting roll it and using knife divide the roll for around 4-5cm thick slices of cinnamon rolls.
Now put them nicely on your tin, with the inside part facing up. Leave a bit of space in between. Bake for around 20-25mins, until golden brown and cook inside – trust me you will know when they are ready – smell will be just overwhelming :D
When they ready if you want you can pour some icing on top of it. But that’s only when you are a real sweet teeth. Nevertheless enjoy the goodness while it last!