A personal favourite of mine: Cinnamon buns with Stroh rum frosting – I’ve included a few pictures so that even the most incompetent cook should be able to use the recipe to great effect!
Dough:50g yeast
1 dl skimmed milk
100 g butter
4 tablespoons of sugar
˝ teaspoon salt
2 eggs
8 dl flour
Cinnamon paste:80g butter
1˝ dl Muscovado sugar
4 teaspoon cinnamon powder
Frosting:200g confectioner's sugar
5 tablespoons of Stroh rum (and a little extra, jus’ because)
Water
First you’ll want to make sure you have all the ingredients you need.
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Got everything? Great, lets get started on making the dough – the butter should be soft if it isn’t then you can melt it over low heat (but do be careful, you don’t want to give it too much heat as that will spoil it), as soon as that is sorted you transfer it to a bowl with milk, yeast, sugar, salt and eggs.
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Mix it all together until you get a homogeneous mixture. Then add flour and knead until you have a smooth and firm ball of dough.
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Now to make the cinnamon paste – again you’ll want your butter soft (and yep, feel free to melt it as long as you don’t overdo it) as it makes things a lot easier. Add Muscovado sugar and cinnamon powder and mix well. You should now have a nice cinnamon paste:
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You’ll want to prepare the frosting at this point – simply place confectioner's sugar and rum in a small bowl and mix gently with a fork, add as much water as is needed for you to get a smooth mixture – don’t add too much water at a time, if you do then you might need to add more confectioner's sugar and rum (which admittedly might not be entirely unpleasant). Your frosting should look something like this:
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Transfer the frosting to a small plastic bag to avoid evaporation, once you are ready to apply it to the cinnamon buns you can make a small cut in the bag and use it to decorate the buns:
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Do note that the amount of frosting you’ve made is more than what you need for the cinnamon buns. That is intended because you’ll want to eat the leftover frosting. Yes, you do – don’t bother arguing.
There, well done! Now you should have a ball of dough, cinnamon paste and a bag with rum frosting. Place the dough on a suitable flat surface
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- and use a rolling pin to shape it into a nice square:
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Apply cinnamon paste to the dough square like this:
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- and then roll from one end towards the other like this:
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Place your roll on a bread board, grab a good knife and make yourself ~20 slices.
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Take each slice, place the free end at either side and give the slice a soft squeeze with your hands to make sure the free end stays put – it is supposed to be at the bottom side of the cinnamon bun, like this:
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Place your lovely cinnamon buns in the middle of the oven for 11-14 minutes at 225 degrees Celsius – you’ll want the dough lightly golden-brown and slightly soft to the touch. Leave the buns to cool for some 30 minutes before you apply the frosting.
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And that is all there is to it, enjoy!
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