The smell of Cinnamon Buns remind me of a very long ago trip to America. I remember the smell of Cinnamon Buns practically overwhelming me as I walked out of the aeroplane and onto the concourse. I remember waking to the smell of Pilsbury Cinnamon Rolls baking in the oven of my aunt’s house in Colorado; swiftly popped out of a smart and simple to use snap and pop can. Once out of the oven the rolls would be drenched in the accompanying icing. It was impossible to resist licking the sweet dredges from the tub.
Even today, so many years on, the smell of Cinnamon Buns reminds me of the snow; night-time shopping for groceries in King Soopers and all day views of The Rocky Mountains. In the same way the smell of roasting nuts will always take me back to the streets of New York; Rockefeller Centre; Central Park and New Year’s Eve in Times Square. I adore the smells that stick to my memories taking me back to places I once knew. They are like receiving teeny tiny postcards sent via airmail just for me.
This week memories swept me away and into the kitchen to make my own batch of Cinnamon Buns. Ah, just remembered something: Cinnamon Buns are not healthy. Shew, just remembered something else: Life is short and there for the living. Let’s make cinnamon buns anyway.
It kinda leaves me speechless too. Please remember to use the buttons below to pin/ like / share or comment on this post, especially if you love what you see.
- 600g plain flour
- 1 x 10 g packet dried yeast
- 10 ml (2 t) salt
- 5 ml (1 t) sugar
- 15 ml (1 T) butter, melted
- 500 ml (2 C) lukewarm water
- 1 egg, whisked
- 160 ml (⅔ C0 icing sugar
- 10 ml (2 t) ground cinnamon
- 500 ml (2 C) icing sugar
- 125 – 190 ml (½- ¾ C) milk
- 45 ml (3 T) melted butter
- 10 ml (2 t) maple syrup
- 5 ml (1 t) vanilla essence
- Sift the flour, salt and sugar into the bowl of a mixer.
- Sprinkle over the yeast.
- Pour in the butter.
- Using the dough hook attachment and the mixer on a medium speed; add enough of the water to bring together a soft dough.
- The dough must be able to knead easily and should not stick to your hands or the bowl.
- Continue to knead the dough for about ten minutes until it is elastic and smooth.
- Form into a ball and place in a floured bowl.
- Cover with a damp cloth and leave in a warm spot to rise until it has doubled in size.
- Knock down with your fist and knead again.
- Using a rolling pin, roll out the dough on a floured surface into a rectangular shape. Roll the dough as thinly as it will allow.
- Using a pastry brush, brush the dough with the egg.
- Mix together the icing sugar and the cinnamon.
- Sieve this mixture over the dough.
- Starting on the long side of the dough, roll up the dough. Try to roll snugly, but do not squash the roll.
- Using a sharp knife cut the roll into even sized slices and place the slices on their side on a baking sheet that has been lined with baking paper.
- Cover the rolls with a damp cloth and leave to double in size.
- Bake the buns in a preheated oven at 180 degrees Celsius for about 30 minutes or until the buns are golden brown and baked through.
- The buns will lift easily from the baking paper when done.
- Allow to cool.
- To make the maple frosting, place the icing sugar, melted butter, maple syrup and vanilla essence into a bowl.
- Whisk in enough of the milk to make a pourable, but not too runny icing.
- Pour the icing over the buns and leave to set.