I even made French toast just so I could get my cinnamon-y sugar craving but it wasn't the same.Well now I have finally made them and let me tell you they are so satisfying!
A while back my amazing friend in the USA sent me the Pioneer Woman cook book (Thanks Alicia!) and ever since then I've been drooling over the recipes and trying to find excuses to use them!
Not that anyone needs an excuse to make these divine buns, but if you need one you can always invite me over mmmkay?
Cinnamon Pinwheel Buns
Recipe adapted from Pioneer Woman Cooks
Makes 2 batches
1/2 C Vegetable Oil
1/2 C Sugar
2 1/4 t Active Dry Yeast
4 1/2 C Flour
1/2 t Baking Powder
1/2 t Baking Soda
1/2 T Salt
150g Butter, melted
2 T Cinnamon
1 C Sugar
- Gently heat the milk, oil and sugar over a medium heat then set aside to cool.
- When milk mixture is lukewarm sprinkle the yeast on top and let it sit for a minute.
- Add 4 cups of flour to the mixture and stir with a wooden spoon until it is just combined.
- Cover with a tea towel and leave it to rise in a warm place (like in the window or hot water cupboard) for an hour.
- Once dough has risen, add baking powder, baking soda, salt and the rest of the flour and stir thoroughly to combine.
- Sprinkle some flour on a bench and roll out half the mixture into a large rectangle (or something close to a rectangle).
- Brush on a generous amount of butter over the dough, try to get it all the way to the edges, your thighs don't want to hear this but the more butter, the yummier!
- Sprinkle half the cinnamon over the entire dough surface followed by half of the sugar, remember to get it all the way to the edges so there are no boring bits.
- Roll up the dough nice and tight and secure by pinching the edges together.
- Transfer your cinnamony dough log to a chopping board and cut into even pieces about 3cm wide.
- Repeat the process with the other lot of dough.
- Grease two cake tins with melted butter and place sliced rolls inside, making sure not to over crowd them.
- Cover the tin with a tea towel and let them sit for at least 20 minutes to rise again.
- Preheat oven to 190 degrees C and bake for 13 to 17 minutes until they are golden brown.
- While the buns are baking make the maple icing.
450g Icing Sugar
1/4 C Milk
40g Butter, melted (or use 3 T leftover from the dough mixture)
2 T Strong Black Coffee
1T Maple Syrup
- Sift icing sugar into a large bowl.
- Add butter, coffee, maple syrup and half of the milk and whisk until combined.
- Gradually add the rest of the milk until you reach the consistency you like, it should be nice and runny so you can pour it over the buns.
- Feel free to change up the flavours with more or less coffee and maple syrup according to your tastes.
- Pour over cinnamon pinwheel buns while they are still warm in the tin.