It is not often that I try something and want to eat the whole lot of them! I made a batch of these very tasty treats and Dave and I had to ration ourselves to making them last two days. This recipe was given to me by my friend Bev and I can lay no claim to it’s goodness. You would do well to make double the batch and cook the second batch as soon as you take the last one out of the container you have hidden them in. I am going to save these for a weekend tea time treat, as if I make them for after dinner dessert during the week, my waist line and I will soon not be on the same page.

© cinnamon buns

CINNAMON BUNS

ingredients:

for the filling:

¾ cup brown sugar

¼ cup sugar

(I used a cup of fructose)

1 tablespoon cinnamon

1/8 teaspoon ground nutmeg

¼ teaspoon salt

15g butter, melted

for the buns:

2 cups cake flour

½ teaspoon salt

1 tablespoon baking powder

65g butter, fridge temperature

1 egg

½ cup buttermilk

3 tablespoons water

flour for dusting

60g melted butter

method:

preheat the oven to 190° Celsius

butter a 22cm cake pan really well, and line the base with baking paper

for the filling:

combine the sugars, cinnamon, nutmeg and salt in a small bowl

add the melted butter and stir with a fork until it resembles wet sand

for the buns:

sieve together the flour, salt and baking powder

chop or grate the butter into the flour and gently rub with your fingertips to form a crumble

beat the egg, buttermilk and water together with a fork

use a knife to mix this into the flour

lightly knead for 30 seconds

roll the dough out on a well floured surface to a 35cm x 25cm rectangle

brush the dough with 2 tablespoons melted butter

sprinkle and level the cinnamon sugar mixture, leaving a 1cm border all around

roll the dough lengthwise into a tight log

wet the exposed end and seal

keep the seam side down and cut the log into 8 even slices

slightly flatten each slice and place seam side down into the pan

place one in the middle and the others around the perimeter

brush the remaining butter over the top of the buns

bake for 25 minutes until browned

turn out onto a cooling rack and flip over so that the cinnamon side is facing up

place your cooking rack over some baking paper to catch any drips while cooling and when icing

Printable Version

add ½ a cup of raisins or pecans etc. to the filling

Tandy

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