Sticky Cinnamon Buns
These old-school cinnamon buns can be made the day before and baked fresh in the morning. I made this batch for an early morning visit to my grandparent's property. They worked out perfectly... warming up and filling the car with the heavenly scent of cinnamon as we weaved our way up the hill. Not only did they receive rave reviews - "better than the ones from the bakery!", but I even got a text from my nan that night to say thanks again for such a lovely morning tea. Nawhhhh!
Makes: 12 buns
Ingredients:
2 teaspoons active dry yeast
⅓ cup raw caster sugar
½ cup lukewarm water
¾ cup soymilk, at room temperature
⅓ cup canola oil
¾ teaspoon salt
1 teaspoon cinnamon
3½ cups plain flour
¼ cup molasses sugar
¼ cup raw caster sugar
1 tablespoon cinnamon
2 tablespoons plain flour
1 medium green apple, small dice
⅓ cup chopped walnuts
¾ cup icing sugar
4 teaspoons soymilk
1 teaspoon vanilla extract
Method:
- Combine the yeast, sugar, and lukewarm water in the bowl of a stand mixer. Set aside whilst you organize the other ingredients (giving the mixture a few minutes to froth up).
- Add in the milk, oil, cinnamon, 2 cups of the flour and the salt.
- Using the dough hook, mix for about 1 minute to start bringing the dough together.
- Add the remaining flour, ½ cup at a time and knead for around 5 minutes with the dough hook to form a soft dough.
- Remove the dough from the bowl briefly so that you can oil the bowl lightly. Return the dough to the bowl and cover.
- Set the dough aside in a warm, dark spot for 1-2 hours, until it has doubled in size.
- Once it has doubled, punch the dough down and set aside again whilst you prepared the filling.
- Combine the sugars, 2 tablespoons of flour, and the cinnamon in a small bowl. Set aside.
- Line a 11 x 13” rimmed baking tray with baking paper.
- Lightly flour your work surface and roll out the dough to form a 12 x 18” rectangle
- Sprinkle the cinnamon sugar mix over the rolled out dough, leaving a ½” border along one of the long edge (this is where the dough will join when you roll it up)
- Sprinkle over the diced apple and chopped walnuts
- Now start rolling up you dough nice and tightly from one long edge towards the other with the ½” border.
- Once you get to the uncovered edge, rub a little water along it to seal the roll.
- Divide the roll in half and then each half into 6 even-ish sections
- Place these into your lined tray in 3 rows of 4, with a little space in between to give the buns room to rise a little more.
- Cover the tray and place into a warm, dark spot for another 2 hours until roughly doubled in size again.
- Once your buns have risen, place the covered tray into the fridge overnight.
- In the morning, remove the tray from the fridge and preheat your oven to 190’C
- Uncover the buns and bake in the over for 20-25 minutes, until golden on top.
- While you buns are baking, prepare the icing mixture by thoroughly combing the icing sugar, soymilk and vanilla extract in a small bowl. Set aside.
- Remove from the oven and allow to cool for around 5 minutes before drizzling over the icing mixture.
- Allow to cool for a further 5-10 minutes before serving.
