Cinnamon Buns

Ingredients for buns

• 10g instant yeast
• 1⁄2 cup warm water
• 1⁄2 cup scalded milk
• 1⁄4 cup sugar
• 1⁄3 cup butter, melted
• 1 tsp salt
• 1 egg
• 3 1⁄2 cups all-purpose flour
• 1/2 cups softened butter, plus a little extra to grease the baking pan
• 1/4 cup cinnamon sugar (made with equal amounts of each)

Ingredients for frosting

• 100g full-fat plain cream cheese
• 50g butter
• 170g icing sugar

Equipment

• Stand mixer with dough hook attached
• Measuring cups and spoons
• Sauce pan
• Small mixing bowl
• Baking pan

Process

In a small bowl, dissolve the yeast in warm water (not more than 40°C) and set aside.

In the stand-mixer bowl mix the milk, sugar, melted butter, salt and egg until just combined.

Add 2 cups of flour and mix until smooth. Add the yeast mixture and mix in the remaining flour until the dough comes together into a ball.

Knead the dough on a medium speed for 5 to 10 minutes.

Place in a well-greased bowl, cover and allow to rise for +/- 90 minutes until doubled in sized.

Heat the oven to 180°C.

Once the dough has doubled in size, punch down and roll out on a floured surface into a 40cm by 20cm rectangle.

Spread softened butter all over the dough and sprinkle the cinnamon sugar in an even layer.

Roll the dough into a log, try not to roll the log too tightly so that there is room between the layers for the dough to expand during baking.

Cut rolled log in 6cm slices with a knife and arrange in a greased baking pan.

Bake in the preheated oven for 25 minutes until slightly browned.

Leave the buns to cool on a wire rack and make the frosting by whisking the cream cheese and butter and light and fluffy, add lemon juice and the icing sugar a little at a time until the frosting is smooth.

Gently smooth over the frosting on the cinnamon buns once cooled and serve.