Christmas Cinnamon Buns
Serves : 10 rolls
These easy Christmas cinnamon buns are the festive breakfast you've been looking for. Soft, fluffy and ready in one hour!
Ingredients
For the Dough
- 75 g Butter Unsalted, Melted
- 120 ml Whole Milk
- 2 Egg Yolks Medium
- 300 g Self-Raising Flour
- 2 tbsp Light Soft Brown Sugar
- 1 tsp Ground Cinnamon
- 1 tsp Mixed Spice
- 1 Lemon Zested
- 1 Orange Zested
For the Filling
- 3 tbsp Light Soft Brown Sugar
- 2 tsp Ground Cinnamon
- 50 g Butter Unsalted
- 200 g Mincemeat Homemade or Store-brought
For the Glaze
- 50 g Cream Cheese Full-Fat
- 150 g Icing Sugar or Powdered Sugar
- 25 ml Cointreau Optional
VIDEO
Instructions
To make the dough
- Preheat oven to 180°C or 350°F, and lightly grease or line a baking dish.
- In a small saucepan, melt the butter and allow to cool slightly. Alternatively melt in the microwave in 30-second blasts.75 g Butter
- Add the milk and egg yolks to the melted butter, then whisk together.120 ml Whole Milk, 2 Egg Yolks
- Add flour, ground cinnamon, mixed spice, soft brown sugar, lemon zest and orange zest into a stand mixer bowl. Then mix together on low speed with the dough hook attachment. until a sticky, thick dough begins to form.300 g Self-Raising Flour, 2 tbsp Light Soft Brown Sugar, 1 tsp Ground Cinnamon, 1 tsp Mixed Spice, 1 Lemon, 1 Orange
- While the dry ingredients are being mixed together, gradually pour in the melted butter mixture and the dough will start to come together. At intervals, you may need to scrape down the sides of the bowl with a rubber spatula
- Continue to mix together on a medium speed for 5-8 minutes, until the dough forms a smooth ball. The sides of the bowl should be clean. If the dough is too sticky, a residue will be left on the bowl. Add an extra tablespoon of flour and continue to knead.
- When the dough has formed, leave it to rest for 10 minutes.
To make the cinnamon sugar filling
- In a small saucepan, melt the butter. Alternatively melt in the microwave in 30-second blasts.50 g Butter
- Add the soft brown sugar and ground cinnamon and mix together until well-combined.3 tbsp Light Soft Brown Sugar, 2 tsp Ground Cinnamon
To fill the dough
- When rested, place the dough between two large pieces of baking parchment and roll out into a rectangle, approximately 9 x 13 inches, and 5-10cm thick.
- Remove the top layer of baking parchment and use a pastry brush to evenly spread the cinnamon sugar filling all over the top of the rolled out dough.
- Using a spoon or angled palette knife, spread the fruit mincemeat out, over the top of the cinnamon sugar.
To roll the dough
- Starting along one of the long edges begin to roll the dough. Use the bottom sheet of baking parchment to help start the swirl and keep it tight, so the filling stays in place.
- Continue to gently roll the dough until complete. You may need to carefully lift the dough when rolling to make sure the filling is kept between the layers.
- Carefully slice the dough roll into swirls about 1 inch in thickness, and place in the baking dish. Make sure to left space between the swirls to allow them to grow when baked. Alternatively you can use dental floss to slice the dough roll - check out the video.
- Bake for 30 minutes until golden in colour and soft to touch. Leave the cinnamon buns to cool in the baking dish.
To make the cream cheese glaze
- In a small bowl add the cream cheese, icing sugar and cointreau, and mix together with a spoon until smooth and runny. If the glaze is too thick, add a drop of milk to loosen it up.50 g Cream Cheese, 150 g Icing Sugar, 25 ml Cointreau
- Drizzle the glaze over the still warm swirl rolls and serve.
Notes
How long should I let the dough rest for?
The best thing about this recipe is there's no yeast and no proving. However I do recommend that you let the dough rest for 10 minutes before rolling it out.
Can I prove the dough?
As there is no yeast in the dough, you don't need to prove the dough. Also if you tried to prove the dough, nothing would happen.
How long will the buns keep for?
The buns are best eaten warm from the oven, but if you have some left over they will keep for 2-3 days. Make sure you store them properly by popping them in an air-tight container and storing at room temperature. The buns can also be keep in the fridge but you may find they dry out.
Can I freeze the cinnamon buns?
Yes you can! Place the buns in a freezer bag, with as much air squeezed out as possible or in an air-tight container if you have room in your freezer. The buns will keep for up to 2 months. Remember to completely defrost them and warm up before eating.
Use dental floss to cut your buns!
You might not believe me but the best way to get that perfect cut without squashing the swirls is to use dental floss. Place a strand of floss underneath the dough, lift both ends of the floss and cross over at the top. Pull down so that the floss cuts through the dough and you'll get the perfect cut every time, no squashing!
Nutrition
Serving: 1rollCalories: 388kcalCarbohydrates: 62gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 72mgSodium: 217mgPotassium: 113mgFiber: 2gSugar: 36gVitamin A: 486IUVitamin C: 13mgCalcium: 53mgIron: 1mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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