It is hard to resist a freshly baked Cinnamon Swirl and this batch baked in Le Creuset’s Stoneware will not disappoint.
Main INGREDIENTS
- Bread & Cereals
- Flour
Ingredients
Method
Ingredients
- 300g plain white flour
- 1 x 7g easy bake yeast
- 1 teaspoon table salt
- 30g caster sugar
- 30g melted butter
- 275ml-300ml milk
- 1 medium egg, beaten
FILLING:
- 120g soft butter
- 120g soft brown sugar
- 10g ground cinnamon
ICING:
- 100g icing sugar
- 30g soft butter
- 30ml boiling water
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Method
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1Preheat oven to 190°C fan assisted / 210°C / Gas Mark 7. Line the Stoneware Dish with a piece of parchment.
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2Place the flour, yeast, salt and sugar in a bowl and mix.
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3Make a well in the middle of the flour mixture.
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4Add the melted butter, three-quarters of the milk, and the beaten egg. Gradually add the remaining milk to make a sticky dough.
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5Knead with a mixer for 5 minutes or by hand for 10 minutes on a floured surface to create a smooth, elastic dough.
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6On a floured surface, roll the dough out into a 30cm x 30cm square.
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7Mix the filling ingredients and spread the paste over the dough.
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8Roll the dough into a sausage shape and cut into either 6 or 12 pieces.
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9Place the swirls with the filling, facing downwards, into the lined dish.
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10Place the lid on the dish and leave to rise until doubled in size, approximately 1 hour.
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11Remove the lid and place in the preheated oven. Bake for 20-25 minutes until golden brown and a crust has formed.
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12Mix the icing ingredients until smooth and pour over the hot cinnamon buns.
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13Leave to cool in the dish.
Cooks Tip:
The dough can be made and left to rise overnight in a covered dish in the fridge. In the morning, remove from the fridge, leave at room temperature for 30 minutes and then bake for a fresh batch.
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