Lovely warm cinnamon spiced buns – straight out of the oven! What more could you want on a cold day? These are adapted from a previous recipe of mine in which I’d used beer instead of the water in the dough, and the filling was savoury. I avoid icing on sweet pin wheel buns because I find it too sickly sweet, also they hide the distinct swirl on top. So these are just simple, super soft and cinnamon-y.
Ingredients for the dough:
- 380g strong white flour
- 60g unsalted butter (melted and tepid to touch)
- 140ml water
- 1tsp salt
- 2 eggs (or 100g of eggs)
- 7g yeast
Ingredients for the filling:
- 50g butter (melted)
- 50g chopped almonds
- 80g caster sugar
- 1 apple, cored and chopped finely
- 1tsp ground cinnamon
1) Mix the dry ingredients for the dough together, ensuring salt does not directly touch the yeast.
2) Add the wet dough ingredients and mix until it roughly comes together.
3) Tip onto a clean surface and knead for 15 minutes or so, until the dough is nice, soft and silky smooth.
4) Place into a bowl and cover with cling film. Leave for an hour or so to double in size. The timing will vary a bit depending on the warmth of your kitchen!
5) Meanwhile, prepare the filling. Mix the sugar with the chopped apple and cinnamon. Melt the butter in a bowl. Have the chopped almonds to hand.
6) Once risen, tip on to a lightly floured surface and roll into a rectangle. Flip it over a few times during rolling to ensure that it’s not sticking.
7) Now to apply the filling! Brush melted butter on to the rectangle; followed by a layer of the cinnamon, apple & sugar mix; followed by sprinkled chopped almonds.
8) Roll up the dough, starting with the long side. Press down gently on the seams to seal them.
9) Slice into segments. I made 12 in total (not counting the two end pieces – they don’t end up as nice looking). To get good, clean cuts I use a gentle sawing motion with a sharp knife. Then, arrange on a lightly greased baking tray. Leave some space between each, as they need room to rise and expand. (The picture below is the buns before the second rise)
10) Loosely cover with oiled cling film and let rise for approximately 45 minutes. This depends on the temperature of your kitchen so do keep an eye on them.
11) Finally, bake for about 25 minutes in a fan oven (middle shelf) preheated to 180C. Due to the higher sugar content, these brown quicker than they bake and may need tenting with foil after 15 minutes baking time. This stops them from browning further.
… What do you call an apple with a huge ego? Conseeded.