There’s nothing like being greeted with welcoming and warming homemade cinnamon buns. Try this recipe for a sweet, sticky and fool-proof rendition of the classic pastry!
- 1½ cup (375 ml) milk
- 2 7 g sachets dry yeast
- 1 tsp caster sugar
- 1 tsp plain flour
- 2 cup (320 g) dried currants
- 3 cup (750 ml) water
- 1 tsp finely grated lemon rind
- 1 tsp ground cinnamon
- 1 egg, beaten lightly
- 4 cup (600 g) plain flour, extra
- 125 g unsalted butter
- ⅔ cup (150 g) firmly packed brown sugar
- 1 tbsp caster sugar, extra
- 1 cup (160 g) icing sugar
- 1 tbsp milk, approximately
- Pink food colouring
Grease a deep 24 cm (9½-inch) square cake pan.
Heat milk until just warmed. Combine yeast, caster sugar, flour and milk in a medium bowl. Cover, stand in a warm place for about 10 mins or until mixture is frothy.
Meanwhile, place currants and the water in a medium saucepan; bring to the boil. Remove from heat; drain. Combine currants, rind and cinnamon in a small bowl.
Whisk egg into yeast mixture. Sift extra flour into a large bowl. Stir in yeast mixture; mix to a soft sticky dough. Cover; stand in a warm place about 40 mins or until dough doubles in size.
Turn dough onto a floured surface, knead until smooth. Roll dough into a 30 cm x 40 cm (12-inch x 16-inch) rectangle. Brush dough with a quarter of the butter, sprinkle with a third of the brown sugar.
Fold one short end two-thirds of the way up the dough; fold over top third to cover first fold (sort of like folding a business letter). Turn dough halfway around to have open end facing you.
Roll dough into a 30 cm x 40 cm (12-inch x 16-inch) rectangle. Repeat the brushing, sprinkling and folding as before, using same amount of butter and brown sugar.
Turn dough halfway round again, roll into a 30 cm x 40 cm (12-inch x 16-inch) rectangle. Brush dough with half the remaining butter, sprinkle with remaining brown sugar and the currant mixture.
Roll dough firmly from one of the long sides to create a long roll; cut evenly into 9 pieces. Place buns, cut-side up, in pan; sprinkle with extra caster sugar. Stand, uncovered, in a warm place for about 20 mins or until buns have risen slightly.
Drizzle buns with remaining melted butter; bake for 5 mins. Reduce oven temperature to 180 C; bake a further 25 mins or until buns are golden brown.
Meanwhile, make glacé icing. Sift icing sugar into a small bowl, stir in enough milk to form a thin, smooth paste; tint the icing pink with colouring.
Turn buns, top-side up, onto a wire rack. Drizzle warm buns with icing.