Cinnamon Buns

These are perfect for breakfast on Christmas morning.  You can make them in advance and have hassle free breakfast hot and sticky just in time for opening stockings!  They are also pretty good at any time of day and at any time of year...

1lb 6oz/630g strong white bread flour

3.5tsp quick dried yeast

4oz/100g granulated sugar

pinch salt

2 eggs, beaten

1tsp vanilla extract

10floz/300ml milk

6floz/180ml hot water

4.5oz/110g soft butter

Filling

4.5oz/110g soft butter

5oz/125g soft light brown sugar

3tbsp ground cinnamon

optional - chopped nuts, raisins

Mix together dry ingredients.  In a small bowl mix the water and milk and add to the flour mixture along with the eggs and vanilla essence.

Stir briefly, then add the butter cut into cubes.

  Turn out onto a surface and knead for 10 minutes until the dough is soft and stretchy.

Lightly flour the surface and bring the dough together into a smooth ball.

Place in the bowl, cover with oiled cling film or a tea towel and leave in a warm place for 1.5-2 hours, until doubled in size.

To make the filling, in a small bowl beat the butter together with the sugar and cinnamon.  The softer the better so you might want to place the bowl briefly in a dish of hot water or microwave for a few seconds.

When the dough is risen, turn out onto a surface, knead for a minute and divide into two.

Roll one piece into a rectangle about 8"x14".

Spread with half the cinnamon mixture, going right up to the edges except on one of the longest sides

Roll up along the long edge.

Flatten the un-cinnamon-y edge and brush with a little water, then pinch it all along to seal the spiral.

Slice into nine and place in a tray with a couple of cm around each one.  I used silicone moulds, but if you use a metal baking tray you'll need to grease and line with baking parchment.

OPTIONS:

1) To bake straight away - leave for an hour somewhere warm.

2) To eat the next morning for breakfast - leave in the fridge overnight (having made them in the evening).

3) Can be frozen for up to a month, remove from the freezer the night before, leave at room temperature overnight.  (If you fancy them Christmas morning, this is probably the best and least stressful option - make them now and put them in the freezer, then get them out Christmas eve before going to bed)

Bake for half an hour in a pre-heated oven at 170C/gas mark 3.

Leave to cool for 5 minutes in the tin before removing to a cooling rack.  I've found the easiest way to do this is to place a flat tray on top of the buns and turn upside down.

Place the cooling rack on top and flip round the right way up.

Hot, soft, sticky, cinnamon-y, bread-y heaven...enjoy!

{Optional frosting

If you really want to pull all the stops out...

4oz/100g soft butter

6oz/150g icing sugar

12oz/300g cream cheese

0.25tsp vanilla essence

Beat together butter, icing sugar and vanilla essence until pale and creamy.  Carefully fold in the cream cheese.  Spread on top of the buns (warm or cold)...yikes.}