I’m currently planning a trip to the city of bicycles and buns of the cinnamon variety. Copenhagen is known for its beautifully coloured buildings, its well dressed women and the best cinnamon buns in all of Scandinavia.
A cinnamon bun has to be full of warm cinnamon, sugar and butter. Fresh out the oven, the warm bun when torn open is sweet and sticky. In the cold Danish months, a cinnamon bun seems the only necessary accompaniment.
Before tasting some of the best buns the city has to offer, I baked a batch of my own to remind myself of the joy that is to come. The secret to cinnamon bun success is making sure the dough is covered in melted butter and evenly sprinkled with brown sugar and many many spoonfuls of cinnamon. The more cinnamon, the better as you want this warm spicy flavour to stand out. Part of the joy of a cinnamon bun is the beautiful pattern that appears when you look from a birds eye view. The swirls of dough holding together the sweet flavours, so easily unwound to reveal the delicious scent of sugar and spice.
There is nothing more joyful than a fresh, warm cinnamon bun and a strong, smooth mug of coffee.
The Recipe – Makes 10 buns (Edited from Good Food)
500g strong white bread flour
7g sachet dried fast action yeast
40g unsalted butter
25g unsalted butter, melted
75g soft brown sugar
2 tsp. ground cinnamon
50g caster sugar
– In a bowl place the flour and 1 tsp. salt.
– Make a well in the centre and add the yeast.
– In a pan, heat together the butter and milk. When the butter has melted, add it to the flour.
– Add the egg and mix together until the mixture forms a soft dough.
– Either by hand, or using a machine with a dough hook, knead the dough for around 5 minutes.
– Place the dough in a clean bowl greased with oil. Cover with cling film and leave in a warm place for 1 hour.
– After 1 hour, the dough should have risen. Knock back the dough and turn out onto a lightly floured surface.
– Roll out until it is rectangular and around 1cm in depth.
– Cover the dough with melted butter, and sprinkle the brown sugar and cinnamon evenly all over the dough.
– Starting from the far long side, roll the dough up into a sausage shape.
– Line a baking tray with baking parchment.
– Slice the dough into 10 pieces and place on the baking sheet, evenly spaced apart.
– Pre heat the oven to 190 degrees celsius.
– Cover the buns with cling film again and leave in a warm place for a further 30 minutes.
– Once the buns have risen again, bake in the pre-heated oven for 20-25 minutes until golden brown.
– Whilst baking, heat the sugar and 4 tbsp. water in a pan until it has formed a syrup.
– Once the buns are out the oven, brush with the syrup and enjoy!