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Make these tasty Cinna-buns as a Sunday lunch treat

By Faeza
14 March 2017

INGREDIENTS

Dough:

¦ 480g (4 cups) cake wheat flour

¦ 10ml (2 teaspoons) salt

¦ 100g (½ cup) granulated sugar

¦ 1pkt (10g) dry instant yeast

¦ 250ml (1 cup) lukewarm milk

¦ 2 large eggs, at room temperature

¦ 90g (1/3 cup) unsalted butter

Filling:

¦ 90g (1/3 cup) unsalted butter

¦ 200g (1 cup) brown sugar

¦ 45ml (3 tablespoons) ground

cinnamon

Icing:

¦ 90ml (1/3 cup) cream cheese,

softened

¦ 65g (¼ cup) unsalted butter,

softened

¦ 375ml(1½ cups) icing sugar

¦ 3ml (½ teaspoon)

vanilla extract

INSTRUCTIONS

For the dough:

Mix all ingredients and knead for at least 10 minutes until dough is smooth and soft. Place dough in a lightly oiled bowl, turn to grease all sides, cover with cling wrap and let dough rise until doubled in size. Preheat oven to 170°C. Grease a ovenproof dish or baking pan.

Knock dough down by kneading gently and transfer to a lightly greased work surface. Roll dough into a 25x35cm rectangle.

For the filling:

Spread dough with butter. Mix brown sugar and cinnamon, and sprinkle evenly over dough. Starting with a short end, roll dough into a log and cut it into 12 slices. Place buns in baking dish. Cover with cling wrap and let buns rise until nearly doubled (for about

30 minutes). Uncover and bake for 15 minutes or until golden. To make icing: In a small bowl, beat together cream cheese, butter, sugar and vanilla. Remove buns from oven.

Spread icing on buns while warm