I love cinnamon buns! Thank heavens I am unawares of any shop in Zurich that sells cinnamon buns otherwise my daily calories intake would skyrocket.
But when I saw a recipe for cinnamon buns in Olive I could not resist trying to bake some myself. The venture confirmed 2 things: cinnamon buns are one of my favourite sweet bakes AND thank heavens I do not have the time to bake them on a daily basis. As with any yeast dough recipe making cinnamon buns takes some time but otherwise is a very simple and straightforward task.
Start off by mixing 1 tbsp sugar and 2 tsp of dried yeast in 175ml lukewarm milk. Leave until it turns frothy (about 10 min). In a bowl mix 350g flour, 35g sugar and 1 tsp salt. Make a well in the middle and pour in 1 beaten egg, 50g soft butter and the frothy milk/yeast mix. Knead it all into a dough and leave it to rise for about 1 - 2 hours in the bowl. To prevent the dough drying out, cover it with clingfilm or a damp cloth (I prefer the latter, wetting the cloth with warm water). In the meantime make the cinnamon filling by mixing 100g soft butter with 2 tbsp of brown sugar and 2-3 teaspoons of cinnamon.
When the dough has at least doubled in size, roll it out on a floured surface, spread it with the cinnamon/butter mix and roll it up. Cut into 7 or 8 pieces and arrange them in a buttered ovenproof dish. Cover it with clingfilm and leave it to rise for a further 40 minutes. Then brush the buns with egg wash, sprinkle with brown sa
ugar and a little flour and then bake them in the oven (preheated to 180 degrees Celsius) for 35 - 40 minutes.
To add some extra calories and an easter twist I put a little green cream cheese frosting (cream cheese, confectioners sugar, butter and green food colouring) and a chocolate chicklet on the buns once they had cooled down. The buns looked and tasted delicious!