Makes approx. 18 buns
Filling (amount given is for 1/2 portion dough to make 9 buns, double the amount for 18 buns):
2 teaspoons ground cinnamon
70g (1/3 cup) caster sugar
40g (2 tablespoons) butter, softened
1. Prepare the full portion of Sweet Bun Dough (either scalded-flour version or water-roux version) as directed up to step 2. Line two 18cm square cake tins (you may use two 20cm square tins, or one 30cm x 20cm slice tin if you don’t have 18cm tins) with baking paper.
2. Punch down the risen dough, knead briefly and then divide into 2 equal portions (or if you prefer, use one portion for this recipe to make 9 buns, and use the other portion to make other buns of your choice). Round each portion of dough and let them rest for 10 minutes.
3. For each portion of the dough, roll out and stretch dough to a rectangle about 40cm x 25cm.
4. Brush each dough rectangle with 40g softened butter, leaving about 5cm-wide border along one long side for sealing.
5. For the filling, mix ground cinnamon and caster sugar and sprinkle the mixture evenly onto the buttered areas on the dough.
6. Roll up tightly from the long side (start at the buttered end) and seal at the unbuttered end.
7. Trim the ends of both rolls and cut into 4cm slices; you should have 9 pieces from each roll.
8. Arrange 9 slices (3 x 3), cut-side up, into each tin, slightly spaced apart. If you are using the 30cm x 20cm slice tin, arrange all 18 slices (6 x 3) into the tin.
9. Let rise, lightly covered with cling film or teatowel, until double in size. When ready, eggwash the top of the slices.
10. Bake at 180°C for about 20 minutes, or until golden brown.
Taste: Fragrant, soft and fluffy cinnamon buns
Consume: Best served warm but also good at room temperature
Storage: Can be kept in airtight container for a couple of days at room temperature in cool weather or up to a week in the refrigerator, re-heat in the oven or microwave before serving
Recipe Reference(s): -