Wednesday, August 28

Swirled Cinnamon Buns

My baking addition has reached fever pitch.
I'm dying to apply for the next series of the Great British Bake Off and as a result, my house is now constantly smelling of some sort of freshly baked good.
I just find baking so relaxing, theraputic, and rewarding. Not only do I simply adore making the delicious delights, but my heart does little cartwheels when I see the glee on my taste testers faces with each bite.

So, what exactly is my latest creation?
Well on my most recent trip to Florida, I bought a brand spanking new cook book which I've fallen in love with!
I chose this smashing recipe to christen the book, and by George I was not disappointed!

Gooey, sticky, and packed full of cinnamon...I chose to make my Dad's favourite:

Swirled Cinnamon Buns.

This is food porn to the max.
These juicy, squidgy buns are to be eaten straight out of the oven, smothered in cream cheese frosting, and munched upon at absolutely any time of day.

Tear them apart with sticky fingers and share around until the whole pan is empty, this bake is truly a crowd pleaser!
It might not be a 'normal' sort of bread to correspond with the Great British Bake Off's bread week, but these baps still make the same magical, delicious impact!

They might seem daunting to try, but please do not be put off!
They truly are a piece of cake....! (Mmmmm Cake...)

First of all, make yourself a steaming cup of tea.
*Sigh*... Ahhh, that's better already.

Now for the rolls!

To make your own, you will need:
(For the dough:)
- 1 package of active dry yeast (2 1/4 tsp or 7g packet)
- 180ml warmed milk at around 43C
- 125g granulated sugar
- 4 large eggs
- 705g all purpose flour, (plus more for later on)
- 90g unsalted butter, at room temperature, cut into chunks

(For the filling:)
- 4tbsp/60g unsalted butter at room temperature, cut into chunks
- 155g light brown sugar
- 2 tsp ground cinnamon
- 1 egg, lightly beaten

(For the cream cheese frosting:)
- 250g cream cheese
- 60g unsalted butter, at room temperature
- 2tsp vanilla extract
- 200g icing sugar

First of all, in the bowl of a mixer, dissolve the yeast in the warm milk and let to stand for around 10 minutes until foamy.
Add the granulated sugar, eggs, flour, and salt.

Attach on a dough hook (if you happen to have one), if not... Time for a lot of kneeding!!!

Pop onto a low speed and knead until everything comes together, (you might need a sprinkle more flour to do so.)

Toss in the butter and continue to knead until the dough is springy, soft, and smooth- around 7 minutes.

Gently ease the dough off of the bread hook.

Lightly oil a large mixing bowl, gently mould the dough into a ball, and place in the oiled bowl.
Cover this with cling film and let the dough rise at room temperature until it doubles, (around 1 1/2 to 2 hours.)

When the dough is ready, slide onto a lightly floured work surface and butter a 9 by 13 inch baking dish.
Cut the dough in half.

Roll out half of the dough into a rectangle about 9 by 14 inches.

Spread with half of the butter, then sprinkle all over with half of the sugar & half of the cinnamon.

Starting at the longest side, roll the rectangle along (long to long), forming a thick log.

Cut this log in half,  and then again to form 8 equal slices.

Arrange the slices, cut side down, in half of the prepared baking tin.
Then repeat this all over again with the other half of the dough, eventually filling up your baking tray.

Cover the pan loosely with cling film and leave in a warm, draft free spot for an hour atleast or overnight in the fridge.
If so, when you remove them from the fridge, leave to stand for 30-60 minutes in order to bring them to room temperature.
(Absolutely perfect if you fancy whipping up a batch the night before and sliding into the oven for breakfast the next day!)

Preheat your oven to 200C/180 fan, brush the buns lightly with the beaten egg, and slide into the oven for 20 to 25 minutes until golden brown and a toothpick comes out clean from their centre.

While you let the buns cool slightly in the pan, get cracking on the with cream cheese frosting.

Add the butter, cream cheese, and vanilla together with an electric mixer until smooth.
Slowly add in the icing sugar to prevent an explosion over your work place.

If it is a little bit too soft, you could always add a touch more icing sugar to thicken it out, or let it stand for a few minutes.
Using a spatula, spread the rolls with frosting whilst they are still warm in the pan.
Let it seep down all of the sides and into every crack and crevice.

Dig in whilst the rolls are still warm and the frosting is still sticky and sweet.

Serious comfort food to settle those tangs for a cheeky treat.
These are without a doubt one of my most favourite bakes, not just because I do have a rather sweet tooth, but because they are fun to make.
That delicious caramelised sugar-cinnamon combo is one of my utter favourites.
Sweet, sweet pleasure!!

The smell in the kitchen as they bake is quite frankly unbeatable. You will undoubtedly end up, like me, with your nose pressed up to the oven and your tongue out like a dog.
Just try not to burn your nose!

Happy Baking everyone! Hope you are enjoying the Great British Bake Off as much as I am! 


  1. These look SO good! Theming your bakes to GBBO is such a good idea, can't wait to see what you come up with every week!


  2. Please can you send some to London delivered to my office? My salad lunch looks so unappetising right now!!!p.s definitely apply to GBBO!!

    Katie <3

    1. At least your being healthy Katie! Keep the detox up! x

  3. These are so good, I wouldn't be able to stop eating!

  4. Oh my lord they look delish! I've been searching for a good cinna-bun recipe for ages, will have to try this one out! Loving the GBBO, my bet is on Ali to win! You should definitely apply for the next series! :)

    Tara x

    1. Let me know how the go Tara, I feel your pain, took me ages to find a decent recipe too and this one was by far the winner!
      Happy Baking! x

  5. Wooow these look amazing and so professional! I'm such a sucker for cinnamon as well... X

  6. Emily, you were not joking when you promised food porn.
    This looks INSANE.
    Can't wait to follow your baking journey from blogging to GBBO television I'm sure.
    Love Isabella x
    Isabella Mozzarella

    1. It does worry me sometimes how much food porn is on this blog... I never thought there would be this much when I first set it up, but I'm not complaining! You never know... One day! x

  7. I had to hold back my squeals when I read this in the office earlier.
    There are really no words to describe how good these look. I'm hoping to make them this weekend as they're my mamas faaaaave. Thank you!!! XXX

    1. I had a feeling after the instagram comment that you would love this post! Ohh let me know how they go, hopefully your mama likes them too! :) xx

  8. This looks soooo good & autumyxx

  9. wowowow. this puts my cinnamon bun post to shame!
    these are possibly the most satisfying thing to make ever,
    yours look so delicious,
    totally regretting the decision to make a peach pie today...

    1. Peach pie?! Don't regret that, I wish I could have a thick wedge of that!! xx

  10. Oh my god! Emily! Those look insanely delicious! my mother LOVES cinnamon buns, and yours look perfect! Definitely saving this recipe.

    Teffy { Teffys Perks Blog }


    1. Thanks Teffy! Happy baking! They are unbelievably addictive! x

  11. oh my gosh i don't know which picture to pin! all of them, ok!

  12. WOW pretty please with a cherry on top can I apply to be your chief taster?!? These look absolutely divine
    x x x
    {The Lobster & Me}


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