The smell of these classic cinnamon buns alone can bring back some beautiful memories. Create more memories by baking these with your kids.
280ml milk, warmed
100g plus an extra 20g sugar 1 x 10g packet dried yeast 5ml sea salt
3 large eggs, room temperature
700g cake flour, plus extra
120g unsalted butter, softened
210g light brown sugar 15ml ground cinnamon 5ml grated nutmeg
2 oranges, finely zested
110g unsalted butter, softened
300g icing sugar juice of 2 lemons 5ml vanilla extract
1 pinch sea salt
In the bowl of an electric mixer, whisk half the milk, 15ml of the sugar and the yeast. Leave to froth. Using the paddle attachment with the mixer set to low, add the remaining milk and sugar, salt and eggs. Beat for 1 minute.
Change to the dough hook and add the flour. Starting on a low speed and gradually increasing the speed to a medium pace, mix until the dough is fairly smooth (about 3 minutes). Reduce the speed to low and add half the butter (this is half the 120g butter) until all combined.
Transfer the dough to a floured surface and knead until it is soft, smooth and no longer sticky (about 2 minutes). Transfer the dough to an oiled bowl, cover the surface with the remaining butter, then cover the bowl with a damp cloth and leave to rise in a warm place until doubled in size (about 1½ hours).
For the filling, combine the brown sugar, cinnamon, nutmeg and orange zest.
Knock the dough back and press down, and then turn out onto a lightly floured surface. Knead the dough 2–3 times, and then roll out into a rectangle, about 60 x 30cm. Spread two-thirds of the 110g of butter all over the dough (do not leave a border). Sprinkle evenly with the spiced sugar filling. Starting at the long end closest to you, tightly roll up the dough into a log shape, and then pinch the seam closed. Cut the log of dough into 18–24 pieces, each about 4cm long.
Generously grease the bottom and sides of a deep baking tray with the remaining butter and arrange the rolls, cut-side up, in a single layer. Cover with foil and leave to stand at room temperature for 1 hour.
Preheat the oven to 190°C. Bake the rolls, still covered with foil, for 35 minutes. Remove the foil from the tray and continue baking for 20–30 minutes or until the buns are cooked through and the tops are lightly browned. Remove from the oven and allow to cool for 10 minutes.
For the icing, sift the icing sugar into a bowl, then gradually add the lemon juice to form a thick but smooth paste. Add the vanilla and salt, whisking to incorporate thoroughly. Using a thin-edged knife, cut between the seams of the rolls and transfer to a cooling rack with a tray underneath. Spread the icing over the top of the rolls and leave to set (about 10 minutes). Serve warm or at room temperature.
Chef Tjaart Walraven
Tjaart Walraven is the exciting, fresh new face on the celebrity chef circuit, best known as a presenter on three seasons of the top rated “The Great South African Bake-off” on BBC Lifestyle. His deliciously fresh recipes are simple to follow and great for weekday family meals as well as for serving to a crowd.
Recipe courtesy of his latest book Summer Food, available here.