- 2 tsp yeast,
- 3c flour
- ⅓ c icing sugar
- 1 ¼ c soft butter
- 1 tsp cinnamon
Put the yeast in a bowl with 1/4c warm water, dissolve and allow to sit for 10 minutes. Add the flour and 3/4c warm water and ¼ c melted butter. Mix, then knead by hand for 5 – 10 minutes or with dough hook until smooth and elastic.
At this point I put a splash of oil in a bowl, put the ball of dough in and toss it about to coat it with the oil. This makes it easier to get out of the bowl later. Cover and allow to rise somewhere warm till doubled in size – 1 – 2 hrs.
Punch down and roll into a rectangle. Spread thickly with soft butter, cinnamon and icing sugar. Roll up then slice and put in a buttered baking tray. Allow to rise for 45 mins then bake at 180 deg for 30 mins.
Whip together 1/2c soft butter and 3 cups of icing sugar and cinnamon then spread over the cooled buns.
Take it Up a Notch – Use milk instead of water and add an egg for extra richness.
Take it Down a Notch – You are already there
What to do With Leftovers – I put any leftover buns straight into the freezer. Take out and warm before eating. If I am reheating bread in the oven I often first swish it under the tap very quickly. This helps to preventing drying the bread out. Be aware the icing will melt into a sort of glaze if you heat these up once they’re iced.