Cinnamon buns. Different take.

Its worth the wait! 

These cinnamon buns took almost 5 hours to make. I started midday and didn't even taste a chuck of these sweet fluffy goodness until late afternoon. But its definitely worth the wait.

I have tried three(3) cinnamon bun recipes so far, and this is my favourite thus far.

However a caveat amongst soft pillowy buns is that you cant manoeuvre the dough at first because its quite sticky. Let alone not having the chance to knead it manually because the dough is quite pliable at the same time. 

Be that as it may, you rather want the dough sticky and pliable. The proof is in the pudding - the buns came out so soft, fluffy and pillowy of goodness. Such a perfect treat for coffee break or tea time.

I got the recipe from Bread Expectations blogspot by Denise Fletcher and the buns are called snail buns, obviously for the reason that they resemble a snail - the spiral shape is a give away.  I had a trouble of shaping them into a snail form because I rolled my dough up loose - and I don't want them loose. An epiphany came over me, and after cutting the rolled up dough into 17 pieces (recipe - 15 rolls), I twirled the buns making their edges meet, thus my buns ended up looking like flowers instead.  Lol! What Im trying to say is that there are no hard and fast rules when making these buns. Once you followed the measurement to the letter, you can create shapes to your own liking.

These are the rules of engagement when you decide to take the plunge into making these buns;

• Have a sturdy stand mixer. I used my mixer with a dough hook and mixed it for 8 minutes - until the dough became so soft, smooth and pliable. I couldn't knead it with my hands because it was extremely sticky. If you opted to knead it manually make sure that your hands are oily.
• Use a pair of scissors when you cut the dough into 15 pieces (or more. I was able to come up with 17 pieces) per recipe instructions. Trust me its easier.
• Have a dose of patience and a dollop of practice, if you got it right the first time then you are brilliant! Hehehe. Otherwise, practice through testing easier bread recipes first. Once you have the confidence then a marching order is in the offing for you to try these cinnamon buns. Once you baked them, you will come out a changed person. Cinnamon buns become you. :)

*Inspired by Cinnamon Snail Buns by Denise Fletcher

Prep 4 hrs  Cook 25 mins Makes 15 rolls

350 g (3 1/2 level  teacups) bread flour

150 g (1 1/2 level teacups) plain or all purpose flour

350 ml (1 3/4 teacups) milk ( I used soy milk - lovely flavour and aroma)

2 1/2 tsp instant yeast

2 level tsp sugar

3 Tbsp water

1 1/2 level tsp fine sea salt

4 Tbsp soft butter or 5 Tbsp light vegetable oil

Filling

100 g (2/3 teacup) soft butter 

100 g (3/4 teacup) soft brown sugar

2 - 3 tsp ground cinnamon (I used 3 tsp)

1 1/2 tsp vanilla extract (optional but recommended)

Icing

50 g (1/2 teacup lightly packed) icing or confectioner's sugar

1 Tbsp water

In bowl of standmixer, combine flours and milk and mix on low speed (2) for about 2 minutes or just long enough to moisten all the flour and obtain a shaggy dough. Scrape down hook and bowl, cover bowl and leave dough to rest 20 - 30 minutes. This is the autolysing part.

While dough is mixing, combine yeast, sugar and water in a separate small bowl and stir and break up yeast with spoon until mixture is smooth and creamy and sugar and yeast have dissolved. Set aside for 20 minutes or so. Mixture should be foamy and slightly risen.

Add the salt and butter or oil to the dough in the mixer bowl and mix on speed 2 until salt and butter are incorporated (about 2 minutes). Pour in the yeast mixture and continue to mix (or knead) for 8 - 10 minutes.

Scrape dough out of bowl onto a lightly oiled clean surface and lightly grease hands. Grease inside of mixer bowl. Form dough into a neat and smooth ball and put seam side down into bowl. Cover and leave to rise for about 1 1/2 hours or until slightly more than doubled.

Line a baking tray with baking parchment.

Turn dough out of bowl onto lightly oiled surface. Dough will deflate by itself, there's no need to "knock down". Gently stretch and pat into a more or less even rectangle of 40 cm (16 in) by 30 cm (12 in) and allow dough to rest briefly while you prepare filling.

Combine the filling ingredients in a roomy bowl and stir only until smooth and well combined. Spread mixture evenly over dough right up to the edges. Beginning at longer edge closer to you, roll up dough as for a Swiss (jelly) roll. If you like neat, flat spirals, roll loosely. If you like upward spiralling centres (like mine) which resemble snail shells, roll up more tightly.

Pinch seam to seal and roll until seam is down. Gently neaten roll so it is evenly thick from end to end, bearing in mind to keep roll loose if you want flat spirals. Slice with a sharp serrated knife, sharp scissors (my choice) or unused, unflavoured dental floss into 15 even slices.

Gently lift and arrange slices cut side up and close together, on baking tray. Cover tray loosely with a clean napkin or large sheet of plastic. Leave to proof until there are no longer spaces between the rolls and they have risen slightly above the rim of tray (about 30 minutes)

Preheat oven at 190 C (375 F) 10 minutes into proofing so oven has 20 minutes to warm up).

Bake rolls for 25 minutes or until golden. If your oven heats unevenly (mine does) gently turn tray around 15 minutes into baking. Remove from oven when done and transfer rolls to a cooling rack. When rolls are no longer warm, stir together icing ingredients and drizzle across rolls. Allow icing to set before pulling off rolls.

Regular Method

Combine flours, salt and sugar in mixer bowl and stir well.

Add (dry) instant yeast to flour mixture and stir through. Omit the 3 Tbsp water for dissolving yeast in autolyse method.

Pour in milk and mix on low speed for 3 minutes. Scrape dough down hook and book and cover bowl. Leave to rest for 20 minutes.

Add butter or oil to bowl and knead on low speed for 10 minutes. Scrape dough out onto lighly greased surface, lightly grease hands and inside of bowl. Form dough into a tight, smooth ball and put seam side down in bowl. Cover and leave to rest for 1 1/2 hours or until volume increases about 2 1/2 times.

Proceed according to recipe given for autolyse method, from here on. 

If you wanted to check out another cinnamon buns recipe, click here.