Not exactly pretty but very delicious – these cinnamon buns are super easy to make, but they do take quite some time as the dough has to prove twice for an hour each time. You’ll probably have most, if not all of these ingredients at home as well – so get baking!
For about 10 buns, you’ll need:
1 sachet of dry yeast (ca. 7-10g)
100g unsalted butter
150g caster sugar
550g plain flour
For the ‘filling’:
100g unsalted butter
50-100g caster sugar
1/2 to 1 teaspoon cinnamon
Put the yeast with 100ml cold milk into a big bowl. Gently heat the remaining 200ml milk until lukewarm and stir the butter in. As soon as the butter is dissolved, pour the mixture into the bowl, together with the sugar and sifted flour. Using an electric mixer with dough hooks, beat everything together until it forms a smooth, soft batter. Leave to prove for an hour.
Whilst it proves, put your raisins into warm water and leave to soak for 10 minutes. Then put them in a sieve and leave to dry.
After an hour, lightly dust your dough with some more flour and knead through once more using your hands this time. Dust a large piece of baking paper with flour and roll your dough out in a rectangular shape.
In a small saucepan, gently melt your butter. Brush on the rolled out dough and sprinkle with a mixture of sugar and cinnamon. In the original recipe it said to use 100g of sugar and 1 teaspoon of cinnamon; however I ended up only using about half of that so just see how much you actually need. Leave the butter to harden for a couple of seconds, then sprinkle the raisins on top – again, dependent on how many you like, you want to use between 60g and 80g.
Starting from the narrow side, roll your dough up. Cut into 3cm wide discs and put on baking trays lined with baking paper. Leave to prove for another hour.
In the meantime, pre-heat your oven to 180°C / 350 F.
Bake each tray for about 25-30 minutes or until the buns have turned golden brown.
They taste best when they’re still warm!
Serve with a dollop of vanilla ice cream or dust with icing sugar.