Cinnamon Buns

Method

For the dough:

1. Remove the butter from the fridge and cut into cubes (so it’s somewhere between room and fridge temp when you add it to the dough).
2. In the bowl of a stand-mixer with the dough hook attached, whisk together milk, sugar, eggs and yeast.
3. Add the flour, baking powder and salt, and mix on medium speed until the dough becomes smooth and there are no clumps (around 5 minutes).
4. Add butter 2 pieces at a time, waiting for the dough to absorb the butter before adding the next two cubes.
5. Continue mixing on medium until all butter has been incorporated and there is no butter visible in the dough (around 8 minutes from adding the first two pieces).
6. Transfer dough into an oiled bowl and wrap with plastic, then place in fridge for 10-24 hours (if you make this in the evening the timing will be perfect for the next days morning or afternoon tea).

For the cinnamon filling:

1. In a bowl, stir or whisk together ingredients for the cinnamon filling until smooth. Make sure the melted butter has cooled (you can speed this up by putting it in the fridge. If it’s hot, the mixture will stick together and be more difficult to spread on your dough).
2. Remove dough from fridge and (making sure not to let too much heat transfer from your hands to the dough) shape into a rectangle to roll out.
3. Dust your workbench and the top of the dough. Roll dough into a rectangle of around 30x50cm. If you, like me, can’t get it rectangular with the rolling pin, just use your hands to stretch it out at the end where it needs it. Careful not to transfer too much heat into the dough with your fingers.
4. Leaving a 2cm margin at the top of the dough (to allow the cinnamon rolls to seal), sprinkle and spread the cinnamon filling mix evenly over the dough.
5. Working from the bottom of the dough (closest to you), roll up the dough gently but tightly.
6. Cut your length of dough in half, then cut each half into 6 x 5cm pieces (you’ll have 12 pieces total).
7. Place your cinnamon rolls in round cake tins (6 per 20cm tin) or onto a baking tray sprayed with oil and cover with plastic wrap.
8. Place in a warm place (the oven with the light on is my go to), and prove for 1-2 hours, until rolls have almost doubled in size.
9. During the last 30 minutes of the proof, preheat the oven to 180°C.
10. Bake for 20-25 minutes, until rolls are golden brown.

For the cream cheese glaze:

1. For the cream cheese glaze, place all ingredients in a jug and use a stick blender to blend until smooth. If you don’t have a stick blender, you can easily whisk everything together (but be sure to have room temperature cream cheese) - I just find the stick blender easier and quicker! This will make slightly more than you need for 12 buns but if you’re anything like me you’ll both want to spoon extra on your buns / in your mouth.
2. Top buns with cream cheese glaze (if you want to save some to reheat on another day, wrap and keep in the fridge unglazed, then you can microwave and glaze at the time of eating).
3. Optional: top with toasted walnuts.