These buns are just the right level of sweet and are great for breakfast or with a cup of tea later in the day. The recipe makes 9 buns.
You will need:
- 225g plain flour
- 200g strong white bread flour
- Pinch of sea salt
- 75g caster sugar
- 2 level teaspoons active dried yeast
- 230ml whole milk (dairy-free milk works too)
- 75g salted butter
- 1 beaten egg
- 50g sourdough starter
- 85g softened butter
- 75g demerara sugar
- 4 teaspoons ground cinnamon
- 1 beaten egg
- 3 tablespoons demerara sugar
Method for Cinnamon Buns:
Combine the flours, salt, caster sugar and yeast in a mixing bowl.
In a saucepan melt the butter with the milk (don’t let it boil).
Pour the butter and milk mixture over the dry ingredients, then add the beaten egg and the sourdough starter. Mix to form a soft dough. Cover the dough with clingfilm and leave in a warm place for about 45 minutes or until it has doubled in size.
Make the filling by beating the butter, demerara sugar and cinnamon together.
Grease a cake tin and line it with baking paper.
Turn out the dough onto a floured work surface and gently roll it into a rectangle about 45cm x 20cm. Spread the filling evenly over the dough.
Roll the dough to form a swiss roll shape (start at the longest edge), then cut into 9 slices. Each will be about 5 cm thick.
Arrange the buns inside the cake tin and cover with oiled clingfilm. Leave them in a warm place for 30 minutes.
Preheat the oven to 160C / gas mark 4. Brush the tops of the buns with the beaten egg and sprinkle the demerara sugar over the top. Bake for 25 minutes or until golden brown.
Once cooked, remove the buns from the tin and let them cool before separating and eating!