Sticky Cinnamon Raisin Buns

There’s nothing quite like the smell and taste of freshly baked sticky cinnamon buns. This recipe is easy to master when you follow the steps. It’s really all about getting the right temperature for the yeast to work and giving it enough time to do it’s job in rising the dough. My apartment in the UK used to be fairly chilly, so as a way to help my dough rise I would turn my oven on for 5 minutes to make it warm and then sit my bowl of dough on top of it with the door ajar. I hope you enjoy making and eating these treats as much as I do.

Ingredients:

 Dough

  • 2 x 7 g sachets of fast action yeast

  • 60g / ¼ cup caster sugar

  • 375ml 1-½ cups luke warm milk

  • 600g / 4 cups plain flour

  • Zest of 1 lemon

  • 80g butter

  • 1 large egg

  • 120g / ¾ cup raisins soaked for 10 minutes in hot water then drained

Cinnamon butter        

  • 3/4 cup brown soft sugar

  • 1 tbsp ground cinnamon

  • 150g / 1 1/4 sticks of butter, softened

    Icing

  • 1/4 cup butter, softened

  • 1 1/2 cups confectioners' sugar

  • 1/2 teaspoon vanilla extract

  • 1 tbsp milk

Method 

Make the yeast mixture first.  Simply add the warm milk, caster sugar and yeast into a bowl.  Give it a stir and then cover with a cloth and leave somewhere warm for 10 minutes.  The yeast will begin to go frothy.

In a large bowl add the flour then rub the butter into the flour with your fingertips until it has disappeared and turned into fine breadcrumbs.  Next, make a well in the centre of the flour.  Add the egg, drained raisins, and yeast mixture.  Bring all the ingredients together with your hands to make a big sticky ball.  Cover with a damp cloth and leave somewhere warm for 45 minutes – 1 hour.  It will double in size so make sure your bowl is big enough.

Make your cinnamon filling, add the softened butter, sugar and cinnamon to a small bowl and mix until smooth.

Prepare a large baking try by lightly shaking a bit of flour on it.

 When your dough has risen and doubled in size, lightly flour a work surface to knead the dough.  Knead for about 5 minutes, adding a little extra flour if it is too sticky.  Using a rolling pin roll out the dough to a large rectangle. Spread the cinnamon butter mix all over and then roll up the dough to make a long log. Cut the dough into 12- 16 pieces and pop them on your baking tray next to each other.  Leave them to raise for another 30 minutes somewhere warm so they can rise a bit more.

Turn oven on to hot – gas 6 / 200c / 400f

Pop into the oven for 12-15 minutes or until golden brown and cooked through.  Leave to cool for 5 minutes then drizzle with the glaze, eat warm. To make the icing simply heat the butter in a pan with the milk, add the icing sugar and vanilla and stir until smooth.

 

Breakfast, brunch, Recipes, Sweetscaroline artissbaking, stickybuns, cinnamonbunsComment