This delightful recipe will fill your kitchen with the comforting smell of cinnamon, reminiscent of Christmas and all good things. These soft and sticky glazed cinnamon buns involve an enriched dough made with our Filippo Berio Mild & Light Olive Oil which is perfect for baking. This festive rendition also involves glacé cherries and almonds for an extra special touch. The perfect treat to sink your teeth into with a hot drink on a Winter's afternoon.
Serves: Makes 12-16 buns
Preparation time: 2 hrs
Cooking time: 20-25
For the dough:
- 300g wholemeal bread flour + a little extra for dusting
- 150g strong white flour
- 1 tsp fast-action dried yeast
- 40g caster sugar
- A pinch of fine salt
- 120ml milk (room temperature)
- 70ml tepid water
- 1 medium egg, beaten
- 25ml Filippo Berio Mild & Light Olive Oil
For the filling:
- 95g unsalted butter
- 2 tsp ground cinnamon
- 50g demerara sugar
- 100g chopped glacé cherries
For the glaze:
- 30ml golden or maple syrup
- 2 tbsp marmalade (with or without peel)
- 30-40g silvered almonds
- Add all of the dry ingredients into your bowl and mix them up a bit. Make a well in the middle and pour in the milk, water, beaten egg and Filippo Berio Mild & Light Olive Oil and start to mix. You can use a stand mixer with a bread hook or hand-knead on a lightly floured surface.
- Knead for 8-10 mins (or in your stand mixer). The dough will have a smooth surface when it’s ready. Shape the dough into a ball and place in a lightly oiled bowl. Cover with your tea towel. Leave it to prove somewhere warm. This will typically take an hour and the dough will almost double in size.
- Gently roll the dough out of the bowl on to a lightly floured surface and start to press it down gently into a rectangle (around 65cm by 15 cm).
- In a small bowl, mix the ground cinnamon, vanilla seeds, caster sugar and softened butter together. Spread the cinnamon butter all over the dough Scatter over the chopped glace cherries.
- Roll up the dough like a roulade, starting from the long edge . Cut the roll into 12-16 slices.
- Place the slices end-on into your tin. If the slices have flattened as you cut them, you can reshape them by hand. Space the slices around 1 cm apart
- Cover again and leave to prove a second time for around 30 mins. When risen, place in the oven. After 10 mins turn the oven down to 140°C/160°C fan and bake for 10-15 mins more.
- Let the buns cool in the tin for 10 minutes.
- Melt the syrup and marmalade together with a tablespoon of water either in microwave or a saucepan.
- Brush the glaze over the top of the buns while they are still in the tin and then sprinkle with the almonds.
Tin sizes don’t need to be exact – the buns will expand outwards and/or upwards. If using a rectangular tin, use one about 20 x 30 cm and if using a circular tin, use one about 30cm in diameter
This is a wet dough so you may want to use a stand mixer instead of your hands for the kneading stage