These delicious, sweet enriched buns are wonderful for a morning treat. You can get ahead, make them the in advance, cut up and pop in the fridge. In the morning, allow them to come to room temp then egg wash and bake. Savoury version - Garlic & Herb - [ Ссылка ]
P.S. This video isn't sponsored by Kenwood, I just really love kitchen gadgets and genuinely use this mixer all the time - especially the weighing & dough proving functions!

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These are the ones I made on This Morning and they went down a treat!

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Recipe:

**Makes: 12

**Equipment
A stand mixer with dough hook (the cooking chef is great as it has a proving setting) - if not, a bowl and kneading by hand works
A baking tray lined with baking parchment approx. 9 x 13”
Palette or butter knife for spreading
Serrated knife
Pastry brush

**Ingredients
For the dough
200ml milk
100g caster sugar
7g dry yeast (I use quick yeast)
125g butter, melted
2 large eggs, at room temperature
1 tsp pure vanilla extract
600g strong bread flour, plus extra for kneading
1 tsp sea salt
1.5 tsp ground cinnamon
For the filling
110g softened unsalted butter
180g brown sugar or light muscovado sugar
2 tsp ground cinnamon
1 beaten egg for brushing and a little extra golden caster or brown sugar for sprinkling before baking

**Method
To make the dough; heat the milk in a small saucepan until it is warm to the touch.

Meanwhile add all of the dry ingredients into the bowl of a stand mixer with a dough hook attached (ensuring to put the salt and yeast onto separate sides of the bowl) and give a little mix to combine together.

Combine the warmed milk, melted butter, vanilla extract and eggs and add to the dry mix.

Knead dough in the stand mixer on slow to begin with until it comes together then turn up the speed to medium-high and knead for about 5/6 minutes and the dough is very springy and pliable. The dough should be smooth and only slightly tacky to the touch. If the dough is still too sticky add 1-2 tbsp of extra flour. Alternatively knead by hand vigorously for about 10-12 minutes.

If using the cooking chef or Patissier machine you can prove the dough in the bowl on the preset proving setting. Alternatively, grease a large bowl and place the dough inside. Cover with a damp, warm tea towel and leave to prove until doubled in size, about 1 hour.

Whilst you wait, make the filling by creaming together the butter, brown sugar and cinnamon until pale and creamy – this can be done by hand or in the stand mixer

To shape the cinnamon rolls; sprinkle a large area of the work surface with flour.

Roll the dough into a 60cmx30cm/24x12” rectangle, about ¾ cm thick.

Spread the creamed sugar mixture all over the dough with a palette knife

Roll up the dough and cut into 12 equal sized rolls.

Place rolls, evenly spaced out, in the lined tray or dish.

Cover and let rise until a little expanded and puffy, about 45 mins to an hour, subject to room temperature. Alternatively cover and place in the fridge if doing the night before to bake for the morning.

Meanwhile, preheat the oven to 180C.

Brush the rolls with egg wash and sprinkle with sugar and bake for approx. 20-25 mins until golden brown.

Leave to cool in the tray for 5 minutes then lift out and serve warm. These can be kept for another day and can be microwaved briefly to warm or placed in a low oven to revive.

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#cinnmaon #cinnamonbuns #cinnamonrolls #kenwood #homebaking #cinnamonswirls

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