Cinnamon Buns

These buns were made using one quantity of enriched dough from the Pain an Chocolat Fingers recipe we blogged earlier

For the filling of the buns we used -
80g soft brown sugar
1 Tbsp cinnamon
40g unsalted butter, melted (or use melted dairy free spread)

First of all, we greased a 19cm square baking tin well (we used old butter wrappers for this but you could brush with oil if you don't have them or want a dairy free bake).

The dough was made up according to the recipe, then brought together, lightly, on a very well floured silicone sheet.  It was then placed in an oiled bowl, covered with oiled cling film and placed in a warm place for an hour (we used the airing cupboard's top shelf).

Once proved, the dough was rolled (again on a very well floured silicone sheet) into a large rectangle.




Next we brushed the surface of the dough with the melted butter and then the
sugar/cinnamon mix was sprinkled across.

We rolled the dough up from the longer side (using the silicone sheet to help), and it was formed into a "Swiss roll" before being cut into 9 even(ish) slices. 


The slices were then packed into the square baking tin, covered with the oiled cling film and placed back in the airing cupboard for a further hour.



Preheating the oven to 160ºC fan, the uncovered baking tin was placed on the middle shelf and baked for about 25 minutes.  Checking the buns to see how they were baking at this point we decided they could do with a little more time (but this depends on oven and thickness of buns). 
Removing the buns from the oven, they were allowed to cool for about ten minutes and then turned out onto a cooling rack.

The buns were then drizzled with a water icing made up using about 30g icing sugar and a scant teaspoon of warm water to make a paste.

They buns were spicy, sweet and soft... delicious and, even allowing for all the proving time, are well worth the effort.