The Little Mill Blog Wholemeal Cinnamon Bun Recipe
by Kathy Purcell,
175 g The Little Mill Plain Wholemeal Flour
225 g Plain Flour
1 1/2 Teaspoon of Dried yeast
50 g Granulated Sugar
(1/2 tsp) Salt
75 ml Water (tepid)
150 ml Milk
2 Tablespoons of melted butter
For the Filling
110 g Softened Butter
90 g Granulated Sugar
2 Tsp Cinnamon
1/4 Tsp Nutmeg
For the Glaze
250 g Icing Sugar
40 ml Cold Water
For the Icing
100 g Icing Sugar
20 ml Warm Water
Stir one tablespoon of the granulated sugar into the warm water then sprinkle the yeast over the top. Leave to rest for 10 minutes.
In a fresh bowl whisk together the egg, milk, melted butter, and the rest of the granulated sugar. Stir the yeast mixture in very carefully.
In another fresh bowl combine the two flours and salt.
Slowly add the flour to the egg mixture.
Knead well for 10 minutes.
Place the dough in a well oiled bowl and cover bowl with cling film. Leave in a warm place for 2 hours to prove.
To the make the filling combine all the ingredients for the filling in one bowl until smooth.
Once dough has proved place out onto a well floured work surface and roll into a very large rectangle.
Spread the filling all over the rectangle.
Roll the rectangle width ways into a cylinder.
Cut cylinder into 12 equal parts and place on baking tray.
12.Leave to prove in a warm place for 1 hour before baking.
Bake in 180c oven for about 25 minutes until golden.
While the buns are baking prepare the glaze. Beat the icing sugar and water in a bowl until smooth and glossy. Spread glaze on cinnamon buns as soon as they come out of the oven (this will result in sticky cinnamon buns).
For the icing beat the icing sugar and water together until smooth. Drizzle over cooled cinnamon buns.