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Home Dish Cinnamon & Ginger Buns

Cinnamon & Ginger Buns

Name: How to cook Cinnamon & Ginger Buns - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Us

Introduce

Chef :

Jodie Mann

Cinnamon & Ginger Buns

Ive very quickly become obsessed with cinnamon buns to the point where I was thinking about them on the daily. I decided to start making my own, and I spent the last 5 weekends perfecting my recipe for the most beautifully soft cinnamon buns 😍 I put a splash of ground ginger in mine to give them that extra kick. I feel it really enhances the cinnamon.

Ingredient

Food ration :

12 servings

Cooking time :

25 minute to bake, 4 hours in total

296 ml

Milk

3 tsp

quick active dry yeast

62 g

caster sugar

medium eggs, room temperature

68 g

unsalted butter, melted

1 1/2 tsp

salt

600 g

plain flour

2 1/2 Tbsp

cinnamon

118 g

dark brown sugar

1 1/4 Tbsp

ground ginger

1/2 Tbsp

ground nutmeg

egg, beaten with a splash of milk (pre bake)

3 Tbsp

golden syrup, warmed slightly (post bake)

100 g

full fat cream cheese

35 g

unsalted butter, melted and fully cooled

150 g

icing sugar

Cooking instructions

* Step 1

Make the dough first, place the sugar, salt and melted butter into the bowl of a standing mixer fitted with a dough hook. Mix together until smooth, and set aside while you prepare the yeast.

* Step 2

Active dry yeast always worked far better when placed into warm milk first. This is also a great way to check that your yeast is still active and hasn’t died. After a few minutes in the milk, it should look slightly foamy. That’s when you know it will work in the dough. Heat the milk to 42 degrees Celsius and mix in the yeast. Set aside.

* Step 3

Back to the sugar/buttter mix in the standing mixer bowl: whisk in the eggs, one at a time. Then pour in the yeast/milk. Finally, add in the flour and cinnamon and mix everything together until you have a “shaggy” dough.

* Step 4

Begin kneading using the dough hook for 3-5 minutes on medium speed until just elastic, smooth and stretchy. Place the dough into a clean, lightly oiled bowl and cover with a damp tea cloth. Leave to rest in a warm place for 1 hour.

* Step 5

While the dough is resting, make the filling by mixing all the filling ingredients together in a bowl. Set aside.

* Step 6

When the dough is proved, tip out onto a floured work surface and roll out into a rectangle around 45cm x 35cm. Spread the filling evenly over the dough leaving about an inch around the sides. roll upwards, using the longest edge closest to you.

* Step 7

Cut the roll into 4 equal quarters, then each quarter into 3 rolls to make 12 rolls in total. Place each roll, filling side up, into a lightly oiled rectangle baking dish. Cover with a damp tea cloth and leave to rise in a warm place for 1 and a half hours. The rolls should puff up and nearly double in size.

* Step 8

Set the oven to 180 degrees fan. When the oven is up to temperature, glaze the buns with a wash of the beaten egg and milk and place into the centre of the oven. Bake for around 25 minutes or until the dough is cooked through.

* Step 9

Glaze the buns with golden syrup straight away. Leave to cool completely

* Step 10

Make your cream cheese frosting by beating together the cream cheese, icing sugar and butter until completely smooth. When the buns are cool, dollop or drizzle the frosting over the buns. Cut the buns up into the 12 rolls and serve 😍

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