Valentine's Cinnamon Buns X Carr's Flour
We've teamed up with the lovely team at Carr's Flour on this delicious Valentine's Cinnamon Buns recipe.
Flour is the backbone of every great bake, and with almost 200 years of UK milling expertise, Carr’s truly know a thing or two about what bakers need.
Expect soft, perfectly baked swirls, a pop of colour, and just the right amount of sparkle to make hearts flutter.
Two UK baking household names coming together? Sounds like a match made in baking heaven to us!
Makes - 12 large buns
Prep - 30 mins
Bake - 20 mins
Level - Medium
Baking Ingredients
For the yeast mixture & dough:
250g Full Fat Milk
65g Caster Sugar (10g for yeast mixture and 55g for dough)
7g Dried Yeast
1 Egg
1 Egg yolk
¼ TSP Salt
485g Carr’s Strong White Flour
60g Melted Butter
For the filling:
200g Soft brown sugar
2.5tsp Cinnamon
Decorating Ingredients
For the glace icing:
125g Icing Sugar
15 ml warm water
To decorate:
Squires Kitchen: Ready-to-roll sugar paste
Method
1. Preheat the oven to 160C. Line a deep oven tray with baking paper.
2. Make the yeast mixture by heating the milk and 10g of caster sugar in the microwave for one minute. Stir in the dried yeast until frothy and set to one side.
3. To make the dough, add the rest of the dough ingredients to a large bowl, bread maker, or tabletop mixer. Add the yeast mixture and combine until you have a smooth dough. This will usually take around 15 minutes by hand, or 8-10 minutes in the tabletop mixer or the dough setting on your bread maker.
4. Once combined into a dough, leave in the bowl to rise for one hour (or 30 mins if using a bread machine as the dough setting incorporates a rest period). If you can't move on to the next step right away, you can put the dough into the fridge for 1-2 hours to double in size.
5. Dust your surface with flour and roll out your dough to a rectangle of roughly 16” x 12” and 1.5cm thick.
6. Mix together the sugar and cinnamon. Wet your dough with a little water and sprinkle on your sugar cinnamon mix (it should feel dry, do not add too much water).
7. Slice into 12 strips using a pizza cutter. Roll each strip and place them onto the lined tray. Cover and let sit for 20 minutes.
8. Bake for 20 mins and allow to cool.
9. To make the icing, sift the icing sugar into a bowl and add a tiny amount of the warm water. Use a wooden spoon to stir. Keep adding drops of the water and beat until the icing is smooth and thick enough to coat the back of a spoon. Drizzle over the top of the buns.
10. We added fondant heart shaped sprinkles to our finished buns. The hearts were created using Squires Kitchen fondant, left to set and added to a bag of Shimmer Dust: Lustre dust (we used Pearl Peach Paradise). Give them a shake to coat in that extra sparkle!
