Luscious Cinnamon Buns with Lemon Icing
Day 5: Thursday. Today you'll get your bake on with these luscious buns that have been shared with us by Sophia from Thermomix Baking Blogger. Working with dough is something that many of us have never done before having a thermo mixer, but boy does it become easy to create amazingly fresh breads like these buns!
Sophia is a baking fanatic, food blogger and marketeer. She has been a passionate foodie since she was only five years old. She believes in taking time to cook with fresh ingredients as part of a healthy lifestyle that creates a great work life balance. Her blog features traditional family recipes and combines fresh and healthy food with the genius qualities of thermo mixers. Sophia contributed to The Festive Issue, and is also one of our exclusive recipe developers.
Recipe Tester Feedback: "Perfect for a morning or afternoon tea, I'll definitely make it again. One of those dishes you know people are going to love and ask you for the recipe!" - Sandra
Contains: Gluten / Dairy / Egg
Total Preparation Time 3 hours (including rising time)
Can be frozen
- milk - 220g, whole
- sugar - 80g
- yeast - 2 tsp, dried
- butter - 80g
- plain flour - 500g
- egg - 1
- salt - 1/2 tsp
- demerara sugar - 50g
- caster sugar - 30g
- cornflour - 1 Tbsp
- cinnamon - 1 tsp
- butter - 50g, softened at room temperature
- lemon - 1/2 small, juice only
- icing sugar - 250g
- Add milk (220g), sugar (80g) and yeast (2 tsp) to the bowl. Program 2 minutes / 37C / Speed 2.
- In this order, add butter (80g), flour (500g), egg (1) and salt (1/2 tsp). Knead until smooth. Program 2 minutes / Closed Lid / Kneading Function.
- Cover the dough and leave to rise for one hour. If you need to use your bowl for something else, you can transfer the dough to a lightly oiled bowl and cover with a tea towel or clingfilm.
- In the meantime, prepare your filling. In a small mixing bowl combine demerara sugar (50g), caster sugar (30g), corn flour (1 Tbsp) and cinnamon (1 tsp). Stir until combined.
- Once risen, take the dough out of the bowl and place it onto a floured surface.
- Roll out the dough to a large rectangle of approximately 45x30cm.
- Now take the soft butter (50g) and squeeze it in your hands until really soft. This is a bit messy, but ensures that the butter can be spread really smoothly on the dough.
- Spread the butter, using your hands, on the entire dough. Leave 2cm on the edges of each side of the dough free.
- Sprinkle the sugar-cinnamon mixture over the buttered dough and, using a rolling pin, lightly press it into the dough.
- Roll up the dough, starting on the long side. Once rolled up, cut off the first 5cm on each side. Now cut it into 12 individual buns and place on a baking tray lined with baking paper. Cover them and let them rise for a further 45 minutes.
- Preheat your oven to 200C.
- Uncover the tray and place in the middle of the oven, bake for 10-15 minutes until golden brown. Take out of the oven and let the cinnamon buns cool down slightly for about 30 minutes.
- Now it is time to make your lovely lemon icing. In a mixing bowl combine the lemon juice (1/2) and icing sugar (250g). Stir well to combine. If the mixture is really stiff, add a bit more lemon juice or water, bit by bit, because you don’t want it to get too runny. It should have the consistency of thick custard.
- Drizzle over cinnamon buns, using a fork, and enjoy.