Cinnamon Buns
These are great for pudding or just as a snack.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 20 minutes
- Served Person: 8
sweet
cinnamon
home cookin
pudding
snacks
winter
english
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- frosting:
- filling:
- dough:
- 1 egg beaten
- 1 tsp salt
- 1 tsp cinnamon
- 3 tbsp butter
- 2 cups strong white bread flour (i use a biggish mug)
- 3/4 mug milk
- 1 tsp dried yeast
- 2 tbsp demerara sugar
- 1 egg + water to fill a quater of a cup/mug
- 2 tbsp melted butter
- 1/3 mug brown sugar
- 1/4 mug raisins chopped
- 1/2 cup half cup/mug icing sugar
- 1 tsp milk
- 1/4 tsp vanilla extract
- Carbohydrate 119.128957708333 g
- Cholesterol 88.50875 mg
- Fat 18.8992095833333 g
- Fiber 3.394375105232 g
- Protein 15.4872054166667 g
- Saturated Fat 10.6636004583333 g
- Serving Size 1 1 Serving (169g)
- Sodium 132.727104166667 mg
- Sugar 115.734582603101 g
- Trans Fat 1.93965641666666 g
- Calories 708 calories
To make the dough: Mix as for bread, place in greased bowl in fridge for 30 minutes or overnight. Roll out to 10x16 inch rectangle for the filling: Spread melted butter on dough. Sprinkle with mixture of brown sugar and cinnamon, then raisins, can also use chopped walnuts. Roll up dough to 16 inch log and seal edges by brushing with beaten egg, then slice into 12 squares. Place on baking tray so they are not touching. Sprinkle with water and sit them in a warm place for 30 minutes or until nearly doubled in size. Brush with remaining beaten egg. Bake at 180-190c for 15-20 minutes. Mix the icing togther and spread on the buns when they are cool.
