I love cinnamon a lot. Its so warming and festive. This saturday the weather was atrocious so I thought what could be nicer than some cinnamon buns? A giant bun of course!
Prepare yourself – its super cinnamony!
For the Dough:
1 tsp Cinnamon
For the Filling:
70g Butter, softened
60g Golden Caster Sugar
For the Icing:
50g Icing Sugar
First gently warm the milk in a saucepan and add in the butter. Once the butter has melted whisk in the yeast.
In a seperate bowl mix together the flour, salt, sugar and cinnamon.
Pour the yeasty milk mixture into the dry ingredients, along with the egg. You may need to add a little more flour or milk at this point, depending on the consistency you have acheived.
When it has reached a soft doughy state, tip it out onto a floured surface, and knead for 10 minutes, or until the dough bounces back when you press your finger on it. Leave it to rest for 10 minutes.
Line your slowcooker with liberally greased parchment paper.
After 10 minutes, roll out the dough into a rectangle.
Whip the softened butter so it is light and easy to spread then spread it all over the dough, leaving a little butter for later.
Sprinkle with the golden caster augae.
Then the cinnamon.
Then roll it into a log.
With traditional rolls you would slice the log into bits. For my giant cinnamon bun however, you just give the log a gentle rolling to flatten the top just a smidge, then do thr same prcess with the butter, sugar and cinnamon again.
Finally roll it into a whirl and put it into the lined slow cooker. Cool on high speed for around 2-2.5 hours.
To ice, just whisk together icing sugar, cinnamon and milk. Add a very small amount of milk at a time, until you reach a thick glossy consistency.