Cinnamon Rolls

I was recently asked where I find inspiration and amongst other things I mentioned being inspired by my rather too many visits to bakeries, here at home and on my travels. On one such visit, to Gails Bakery here in London I got rather hooked on there Cinnamon Buns. They were not your usual sweet dough or brioche filled with cinnamon and butter they were much more tender and flaky. Instinctively I thought that they were made with a laminated dough, how else would you explain the flakiness? After forgetting all about them for a while they popped back into my head recently when I was wondering what to make with my 20 Minute Croissant Dough. After stating on twitter I was going to try croissant, danish and laminated brioche doughs in an attempt to replicate the real thing Gails tweeted me hinting croissant would be the better option. I can honestly say these buns are a close match for the version sold at Gails and are something rather special! The major difference is the size, mine are more petit than the real thing but I think these are a great size, not too big to make you feel guilty after eating.

Cinnamon Buns

1 batch of 20 Minute Croissant Dough
110g light brown sugar
1 tbsp ground cinnamon
50g unsalted butter, melted
granulated sugar, for coating

Grease a standard 12-hole muffin pan with a little extra butter and coat with granulated sugar, set aside.

Place the dough on a lightly floured worksurface and roll into a rectangle roughly 30cm x 35cm. In a small bowl mix together the light brown sugar and cinnamon. Brush the melted butter over the dough and sprinkle the sugar in an even layer. Roll the dough, along the long edge into a tight sausage and then using a sharp knife cut into 12 equal slices.

Place the slices into the prepared muffin pan and cover lightly with a piece of clingfilm. Allow to proof at room temperature for a few hours until doubled in size. Preheat the oven to 180C and when the buns are ready bake for 20-30 minutes. Allow the buns to cool for a few minutes before rolling in granulated sugar (this makes them look more attractive and gives a lovely crunch).

Best served whilst still slightly warm but will keep in a sealed container for a couple of days.

 

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8 Responses to Cinnamon Rolls

  1. Looks super super flaky yumm. Bookmarking this one.

  2. I’m definitely going to try this 20 minute dough – either for croissants or these cinammon rolls – it sounds fab!

  3. BrooklynPatrick says:

    I can’t wait to make these … they look stunning!

  4. kelly says:

    Looks wonderful! I’m making double batch of the croissont dough to try this and the croissonts, so excited! Thank you for the recipes!

  5. tunie says:

    Croissant dough is the secret! Caterers use it all the time (pre-made, you just have to fill and cut it) for cinnamon buns. Try rolling them in cinnamon sugar afterwards instead of plain sugar, is so good.

  6. zainab says:

    looks delicious thanks so much you are amazingly gifted

  7. Jeni says:

    I just made these cinnamon rolls with the added twist of Tomato jam in them, delicious! Great recipe

  8. natasha says:

    Tried the recipe turned out great really, I put a cream cheese icing on them which I think made them even better, they are delicious without this addition though.

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