Not to be confused with Cinnamon Swirls that are found in the supermarkets and coffee shops, these are a doughy bun as opposed to a flaky pastry Danish type cocoction. Still with the same delicious cinnamon taste, they are extraordinarily moreish. I used to make them for my children on snow days so that the kitchen stayed warm all day and there was something yummy for them to eat when they came in freezing cold. As it’s #FishFriday tomorrow, I have made this batch to keep the boys down at Ashtons in Cardiff Market sweet.
140ml tepid water
2 tsp fast action yeast
500g plain flour
1 tsp salt
55g caster sugar
3 beaten egg yolks
3 tbsp unsalted butter, melted
70g caster sugar
1 tbsp cinnamon
Option: A good handful of raisins, currants or sultanas (whichever you prefer)
175g icing sugar
4 tbsp just boiled water, mixed to a paste
Prepare a large baking sheet or shallow roasting tin by greasing and lining with greaseproof paper.
Mix the dough ingredients together in a large bowl and then turn out and knead for 5-10 minutes until a smooth, pliable dough is achieved.
Place in an oiled bowl, cover and leave to prove for 1-1 1/2 hrs.
Knock the dough out and knead for a further 2 minutes.
Place the dough on a sheet of greaeaseproof paper and roll out with a rolling pin until it measuress approximately 30 x 45cm.
Gradually brush the melted butter over the surface of the dough – don’t be tempted to tip it all on at once, you’ll end up in a butter-bath.
Mix the caster sugar and cinnamon together and sprinkle over the melted butter. If using, scatter the dried fruit over the top.
Starting on the long side of the dough, use the greaseproof paper to help you roll it into a long, tight cylinder. Cut into 16 slices.
Arrange the slices on the prepared tin with a finger space between each one. Cover with clingfilm and leave to rise until well risen and touching each other.
Bake at 160C for 20-25 minutes until golden brown.
Drizzle the icing over the warm buns and leave to cool.