Cinnamon Buns
Discover our Cinnamon Buns recipe, a wonderfully satisfying and wholesome treat bursting with flavour.
Cooking time30 minutes
Prep time30 minutes
Servings16 portions
Ingredients
- 125 g Stork block
- 300 ml semi-skimmed milk
- 700 g strong flour
- 1 packet dry yeast
- 100 g caster sugar
- 1 medium egg
- zest of 1 lemon
- 3 tsps ground cinnamon
- 125 g cranberries
- 50 g chopped almonds
- 1 medium egg
- 60 g crystal sugar or demerara sugar
| Energy (kcal) | 237 kcal |
| Energy (kJ) | 992 kJ |
| Protein (g) | 7.2 g |
| Carbohydrate incl. fibre (g) | 44.9 g |
| Carbohydrate excl. fibre (g) | 42.8 g |
| Sugar (g) | 11.6 g |
| Fibre (g) | 2.1 g |
| Fat (g) | 3.1 g |
| Saturated fat (g) | 0.6 g |
| Unsaturated fat (g) | 2.1 g |
| Monounsaturated fat (g) | 1.3 g |
| Polyunsaturated fat (g) | 0.8 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 20 mg |
| Sodium (mg) | 17 mg |
| Salt (g) | 0.04 g |
| Vitamin A (IU) | 69 IU |
| Vitamin C (mg) | 2.6 mg |
| Calcium (mg) | 47 mg |
| Iron (mg) | 0.69 mg |
| Potassium (mg) | 113 mg |
Instructions
- Melt the Stork in a pan over a low heat. Add milk and heat until lukewarm. Place 650g of the flour in a mixing bowl with the yeast and mix well. Add sugar, egg, and Stork mix and work into a dough with a wooden spoon or with the dough hooks of an electric food mixer. Cover with a damp cloth and leave in a warm place to rise for 30 minutes.
- Preheat oven to 220°C, 200°C fan oven, Gas mark 7. Work in the remaining 50 g flour into the dough if too sticky and roll out the dough into a rectangle about 1 cm thick. Mix lemon zest, cinnamon, cranberries and almonds into the dough. Roll up the dough and cut into 2 cm thick slices. Place on baking trays lined with baking paper.
- Whisk the egg. Brush buns with egg wash and sprinkle with crystal sugar. Bake in a preheated oven until golden brown for 15-20 minutes or until cooked.
- The lemony touch of cinnamon rolls can be enhanced with more lemon zest. Those who prefer them with a stronger cinnamon taste can sprinkle in more cinnamon into the rolled-out dough.
