Caroline Fleming says: “Every year my grandparents would come and stay with my sister Duddi and I when our parents went shooting around Europe for a month. The first thing Granny made as soon as she arrived was a ginormous portion of cinnamon buns. My sister and I would eat these ever day when we got back from school, and also – if we were lucky – for breakfast. Granny baked these again just before she left and froze them in smaller batches, which is such a good idea as these buns truly are the most heavenly snack for children, both big and small.”
Skill Level: Medium Makes: 16-20 Buns Glass Type: Michelangelo Coupette
BULLDOG Gin’s Clover Club is a pretty in pink classic cocktail with a rich, silky texture. The Grenadine acts as the dominant flavour providing the sweetness to the cocktail whilst the lemon juice provides that sour kick; giving that perfect balance of sweet and sour.
For the buns
- 500ml milk
- 125g icing (confectioner’s) sugar
- 60g butter
- 50g Fresh yeast
- 1kg plain all-purpose flour (plus extra to dust)
- 1 tsp ground cardamom
- 2 eggs
For the Cinammon buns filling
- 175g butter softened
- 250g raw cane sugar
- 3 tbsp ground cinnamon
1In a large saucepan, gently heat the milk until it is warm, not hot, then add the icing sugar and butter. Remove from the heat, stir to combine, then leave to cool.
Once cool, add the years and stir well, then slowly add the flour and cardamom, stirring well. Whisk the eggs, then add to the saucepan and stir well to combine. Remove the bun dough from the saucepan and knead well, then cover with a clean tea towel and leave in a dark place for one hour to rise.
Lightly flour your work surface. Roll the dough mixture out into a large rectangle (anout 1cm thick.)
Mix the ingredients for the filling together, then spread the filling all over the top of the dough rectangle. Roll up, starting from one end so that it resembles a jam roly-poly cake or Swiss roll, the cut into 2cm thick slices.
Spread these slices out on a baking paper on a baking tray and allow to rise for a further 30 minutes and preheat the oven to 200C/ 400F/ gas mark 6 ready for the next stage.
Bake the cinnamon buns for 10-15 until they have turned a golden brown. Enjoy the cinnamon buns warm from the oven, or cold with a cup of tea or coffee. Drizzle a light icing over the top for a pretty finish.
This cinammon buns recipe also freezes well, which makes them good to store and keep for when you have guests round.