These buns are really easy to make, fluffy, tender, delicious, and perfect for little hands to get involved with making too! And, added bonus, they’ll make your house smell crazy warm, and festive- like the most scrumptious holiday candle ever!
Dough:
500 grams, (about 4 cups) Self-Rising/All Purpose Flour
60 grams (4 tablespoons) Unsalted Butter- melted or softened
50 grams, (4 tablespoons) Vegetable Oil
5 grams, (1 teaspoon) Salt
5 grams, (1 teaspoon) Vanilla Paste or Extract
50 grams, (4 tablespoons) Caster/ Granulated Sugar
250 ml, (1 cup) Whole Milk- Warm
7 grams/1 packet, Active Dried Yeast
Filling:
12 tablespoons, (3/4 cup) Caster/Granulated Sugar
2 tablespoons, Ground Cinnamon
75 grams, Melted & Unsalted Butter
Plus 25 grams, Melted & Unsalted Butter ( For greasing your pan, and topping rolls before baking)
Cream Cheese Glaze:
200 grams, (about a cup) Cream Cheese
75 grams, (2/3 cup) Confectionary/ Powdered Sugar
1-2 tablespoons, Milk
Start by activating the yeast. It is SO IMPORTANT that the yeast is within its use-by date, and from an unopened, new packet. So to make sure our yeast is activated, and going to give us yummy, fluffy buns, pour our warm milk (just warm to the touch, not hot, about 35-46 degrees C or 95-115 degrees F) into a bowl with our sugar, and stir until dissolved. Now sprinkle yeast over the sweet milk, and give it a light stir so that the yeast is in contact with the liquid. Cover with a clean dishcloth, and set aside for 5-10 minutes. You’ll know your yeast is activated by the frothy texture it develops, (see below) and the smell- a bit like a brewery!
Once activated, add yeast mixture to your mixing bowl with all remaining ingredients. Attach a dough hook to your standing mixer, and let knead for about 5-7 minutes or until dough in smooth, and slightly tacky. You can of course also knead the mixture by hand. This will need a lightly floured surface, and will take about 10-12 minutes. Perfect job for the kids!
Oil a large bowl with a bit of vegetable oil, and set aside.
Once dough is smooth, place into oiled bowl, cover well with plastic wrap, and place in a warm place without any draft (I usually put mine in the microwave- with it turned off!) for up to 2 hours or until doubled in size.
Brush your large baking pan with butter, and set aside.
Once dough has risen, remove it from the bowl, and roll out on a lightly floured surface into a 1/3 inch thick rectangle.
Brush dough generously with your 75 grams of melted butter. Then sprinkle over cinnamon sugar.
Roll up dough, lengthwise, as tight as you can manage, and with a sharp knife, cut into about 15 pieces.
In your prepared baking pan, place your buns (cut side up) so that they are touching.
Cover with plastic wrap, and let rise in a warm place for around 1 hour or until about doubled in size.
Meanwhile, pre-heat oven to 175 degrees C or 350 degrees F.
Once buns have risen, brush them all over with melted butter, and bake for 25-30 minutes or until golden brown.
Once baked, set aside while you make the icing!
Mix cream cheese, sugar, and milk together until combined.
Dollop on icing all over your buns and serve, nice and warm!
Tyne to Dine 