Cinnamon buns – Claire Ptak, The Violet Bakery

The Violet Bakery©
This recipe can also be made ahead and then frozen in the muffin tray until ready to bake.

Makes 12 buns

INGREDIENTS

1. Cinnamon buns
 
560g plain flour, plus more for rolling
2 tbsp baking powder
2 tsp fine sea salt
2 tsp ground cardamom
240g cold unsalted butter, cut into small cubes
300g cold milk
Caster sugar, for dipping
Butter, for greasing the tin
 
2. Filling
 
75g unsalted butter
250g light brown sugar
1 tbsp ground cinnamon
 
RECIPE

Preheat the oven to 200°C (180°C fan) / gas 6.

Butter a 12-cup deep muffin tray.

Filling: in the microwave, melt the butter and leave in a warm place so that it remains liquid.In a bowl, mix together the light brown sugar and cinnamon until no lumps remain, then set aside.

Dough: in the bowl of an electric mixer, combine all the dry ingredients with the cubes of butter and mix until you have a coarse meal. Slowly pour in cold milk while the mixer is running, until the dough forms into a ball and comes away from the bowl.

Turn the dough out on to a lightly floured surface and leave to rest for a few minutes. Fold the dough gently over itself once or twice to pull it all together. Let the dough rest a second time, for 10 minutes.
Clear a large surface, dust lightly with more flour and roll out the dough into a large rectangle until about 5mm thick.

Brush the surface of the dough with the melted butter and before the butter hardens, sprinkle the cinnamon sugar on to the butter. You want a good, slightly thick layer.

Now roll the dough up, starting at the long side, keeping it neat and tight. Gently tug the dough towards you to get a taut roll whilst rolling away from you into a spiral. Once it’s all rolled up, gently squeeze the roll to ensure it’s the same thickness throughout. Use a sharp knife to cut the roll crossways into 12 even slices.

Take a slice of the cinnamon roll, peel back about 5cm of the loose end of the pastry and fold it in back under the roll to loosely cover the bottom of the roll. Place in the muffin tray, flap-side down. Repeat with the remaining slices.

Bake the buns for 25 minutes. As soon as they’re out of the oven, flip them over on to a wire cooling rack, so that they don’t stick to the tray. Dip each cinnamon bun into a bowl of caster sugar and serve straight away.

Recipe from ‘The Violet Bakery Cookbook’by Claire Ptak(£20, Penguin Random House).