Buttery Cinnamon Bun Tray Bake
Equipment
- Small saucepan
- Large bowl
- Freestanding mixer
- Rolling pin
- 20 x 20cm/8″ x 8″ baking tin
- Pastry brush
- Spatula
- Wire rack
Ingredients
- 80 g unsalted butter
- 250 ml milk
- 500 g strong white bread flour
- 7 g yeast fast-action
- 50 g caster sugar
- 1 tsp fine sea salt
- 2 tsp ground cardamom
- 2 egg 1 egg 1 yolk, beaten together
- 1 egg beaten, for glazing
- 1 tbsp soft brown sugar demerara
For the filling
- 150 g unsalted butter softened
- 150 g soft light brown sugar
- 2 tbsp ground cinnamon
Instructions
- Gently melt the butter and milk together in a pan over a low heat until the butter has melted. Set aside until lukewarm (about 40°C/100°F).
- Mix the flour, yeast, caster sugar, salt and cardamom together in a large bowl. Make a well in the centre and pour in the beaten egg and yolk followed by the warm milk and butter mixture. Use a wooden spoon to mix until you have a slightly sticky dough. When the dough has taken shape, turn out onto a floured surface and knead for about 10 minutes until smooth and springy. (Alternatively knead in a stand mixer with a dough hook for 4-5 minutes.) Dust with flour if you find the dough too sticky.
- Transfer the dough to a clean greased bowl, cover with a damp tea towel and let it rise in a warm place for 1 hour, or until it has doubled in size.
- For the filling, beat the unsalted butter, soft light brown sugar and cinnamon in a bowl until you have a smooth paste.
- When the dough has risen, punch it down in the bowl and tip onto a lightly greased work surface. Roll into a rectangle, about 45 x 30cm (17 x 12in) and about 5mm (¼in) thick. Spread the filling all over.
- Starting from one long side, roll the dough into a cylinder. Use a sharp knife to slice into 12 equal-sized pieces. Place the rolls in a lightly greased roasting tray (about 25 x 20cm/10 x 8in), cut-side up. Cover with lightly greased cling film and leave to rise for around 30 minutes in a warm place until puffy.
- Preheat the oven to 200°C/180° fan/400°F/Gas 6. Brush the buns with the egg, sprinkle with the sugar and bake for 15 minutes, or until golden brown.
- Leave the buns to cool in the tin for 10 minutes, then transfer to a wire rack to cool a little before serving.
Notes
Sweet bread dough rolled up with a swirl of sweet buttery cinnamon throughout. What's not to love?
Nutrition
Calories: 264kcal
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