Cinnamon Buns with and Apple and Walnut Twist

2014-02-06 11.12.10

These take some time as they need to rise but it’s worth it! Prep these and then when they are rolled up pop them in the fridge overnight and voila you have breakfast!

Ok…ingredients….for the buns

1 c whole milk
8 T butter
1 pkg instant yeast…7 g….2 1/2 t
3 1/2 c plain flour
1/2 c sugar
1 egg
1 t salt
1 c dark brown sugar…maybe a bit more…if you have a sweet tooth 😉
2 T cinnamon…more if ya like it
3 medium apples of your liking grated…I kept the peel on for texture
1 c walnut pieces

Now the technical and part where it can all go wrong…I know…happened to me 🙁 Heat the milk and butter together and put the yeast in and let it proof (go foamy) for 5 minutes. You can not… I repeat…can NOT let the milk get too hot or it will kill the yeast. Keep the temp under 115 degrees c…now what I did was to pop the milk in a bowl, cut the butter into bits and pop in the microwave.I pinged it until the butter was leaving those little greasy pools but not completely melted and then stirred it until the butter melted then put the yeat in and that worked.

Get your stand mixer…put 1 c…yup just 1 of the flour in with the sugar, egg and salt. Mix on medium for about 3 minutesadd the next 2 c of flour and mix until the dough pulls away from the edge of the bowl and forms a ball of dough on your beater…mines called a k beater as I have a wicked Kenwood Chef…awesome piece of kit I must say…I’ll review it one day…promise!
I digress…..when the dough has come together ( there’s a song in that) turn it out onto a floured counter top and beat the crap out of it….or knead it til smooth takes about 5 minutes if you know what you are doing…a bit longer if you are a newbie. Be patient…the results are worth it. Like my Kenwood review I’ll do a tidbit on kneading! The dough must be smooth and not too sticky. Oil up a big bowl and pop the dough in and put come cling film (saran wrap…for my North American friends) and a tea towel and put in a warm spot for about 2 hours or until doubled in size. While you are waiting you can go listen to some kick ass music or play guitar or some video games or have a nap…read a book…

Now I buttered a 9 x 13 pan…but if ya don’t have one of those 2 8×8 will work too.

Now when you have been patient and the dough has doubled…turn out onto a lightly floured surface and roll it out into a big ass rectangle about 18″ x 12″….ish…but it need to be rectangular.

Now the fun part where you have a bit of carte blanche…the amounts I have given you are guidelines…everyone has different tastes.

Now you have your rectangle of doughy goodness…spread butter or spread over it evenly, don’t skimp 🙂 but leave the longest edge the farthest away from you stuff (butter, apple, nuts, spice free so you can seal the buns!

Now spread the brown sugar evenly over the dough….srinkle the grated apple and the walnut pieces the sprinkle the cinnamon over and I added some nutmeg too!

Now the tricky part…start on the edge closest to you and roll it up as tightly as possible. This forms a great big long roll

Here’s where you use the math skills you never thought you’d use…divide into 12 equal pieces (well I did 12 for a 9″x12 ” pan. Put the pieces into the pan as evenly as possible…not to be condescending but put them in so you can sww the swirls..so on the cut side…gotta try to be specific as you know SOMEONE will try it the other way!

Now, cover with cling film and…. the choices….pop in the frige overnight to slowly rise for the next morning…or….let rise in a warm spot for about 45 minutes and then heat the oven to about 200 c and then when risen bake for about 45 minutes…if you have left them in the fridge I’d let them warm up to room temperature before putting in the oven. When done…hint…the tops look a lovely golden brown…take them out and while they are cooling you have another decision…yup another one…let them be eaten plain…BORING…top with cream cheese icing..my choice…or a simple icing glaze.

Cream Cheese topping:

8 oz (250g) cream cheese…go on go full fat…I dare ya!
1/2 c butter
2 cups icing sugar
2 t vanilla extract
2 t whole milk

Beat cream cheese and butter together…beat in icing sugar. Now I’d use a stand mixer and use the plastic cover or your kitchen will be covered in icing sugar dust! When beaten together add the vanilla and add the milk a bit at a time until it’s the consistency you like. Spread liberally over the cooled buns.

Icing Glaze:

1 1/2 c sifted or superfine icing sugar (if you’re lazy like me….sifting add washing up!)
5 T milk

Basically, beat together until smooth and then drizzle over the cooled buns.

Whichever topping you use….these are kick ass with a hot cup of Americano!