I'm sure I saw a social media post of someone making cinnamon buns, but when I looked for it in my saved posts I couldn't find it. Instead, I ended up following Richard Bertinet's Cinnamon Buns recipe from the Gozney website.
Watching the video, it all looked very easy. And it was, apart from rolling the dough out large enough. My strips of dough were too thin to plait. So I just twisted them instead.
Do note, the recipe makes 24 buns. I only realised this after I had started mixing the dough. I shaped all 24 but only baked 12, freezing the other 12 for another time. If you don't have the freezer space/appetite/mouths for 24, maybe half the ingredients?
The text from the web page is below, with my notes in brackets.
Makes 24 buns
For The Dough;
200g Full Fat Milk
2 Medium Eggs
600g Strong White Bread Flour
25g Fresh Yeast or 12g dried quick yeast
50g Caster Sugar
10g Salt (I used salted butter and omitted the salt)
200g Unsalted Butter (at room temperature)
For The Filling;
150g Unsalted Butter (at room temperature)
250g Soft Brown Sugar
2 Tsp Cinnamon
For The Egg Glaze;
1 Egg
2 Tbsp Full Fat Milk
For The Sugar Glaze;
100g Caster Sugar
100g Water
Start by making the dough. Put the milk and eggs into the bowl of a food mixer (I used a bread machine on dough cycle, leaving it in for the whole 45 minute cycle) then add the flour. Break in the yeast to one side of the bowl, then add the salt and sugar and butter to the other side
Mix on a slow speed for 4 minutes then increase the speed to medium and mix for a further 10-12 minutes until the dough comes away cleanly from the side of the bowl.
Form the dough into a ball and pop into a clean floured bowl. Cover and leave for around 45 minutes or until double in size.
Lightly flour a work surface and roll the dough into a rectangle roughly the size of an A3 sheet of paper.
For the filling, beat the butter and sugar together until pale and stir in the cinnamon. Spread the filling over the top of the dough (if softening the butter in the microwave, take care not to let it melt too much - mine was a little sloppy to work with and oozed out of my rolls when twisting).
With the long side facing you, fold in half lengthways to enclose the filling and slice it widthways into 24 strips each roughly 3.5cm across. Next, use a sharp knife to cut twice down the length of each strip to make three strands. Plait the three strands together and repeat to make 24 individual plaits.
Take each plait and roll it up along its length to create a knot. Grease a 12 cup muffin tray and pop the knots into the tray. Cover and allow to prove for 1 hour.
Aim to have your Gozney oven (or fan oven at 200C) at around 200°C with little to no flame. Brush the knots with the egg glaze and pop into the outdoor oven to bake for between 15-20 minutes until golden.
Meanwhile, make the sugar glaze. Put the sugar and water in a pan and bring to the boil, turn down to a simmer until you have a light syrup (I was too impatient to bother with either the egg, or the sugar glaze).
Brush the baked knots with the syrup while still hot and leave to cool before devouring.
Mix on a slow speed for 4 minutes then increase the speed to medium and mix for a further 10-12 minutes until the dough comes away cleanly from the side of the bowl.
Form the dough into a ball and pop into a clean floured bowl. Cover and leave for around 45 minutes or until double in size.
Lightly flour a work surface and roll the dough into a rectangle roughly the size of an A3 sheet of paper.
For the filling, beat the butter and sugar together until pale and stir in the cinnamon. Spread the filling over the top of the dough (if softening the butter in the microwave, take care not to let it melt too much - mine was a little sloppy to work with and oozed out of my rolls when twisting).
With the long side facing you, fold in half lengthways to enclose the filling and slice it widthways into 24 strips each roughly 3.5cm across. Next, use a sharp knife to cut twice down the length of each strip to make three strands. Plait the three strands together and repeat to make 24 individual plaits.
Take each plait and roll it up along its length to create a knot. Grease a 12 cup muffin tray and pop the knots into the tray. Cover and allow to prove for 1 hour.
Aim to have your Gozney oven (or fan oven at 200C) at around 200°C with little to no flame. Brush the knots with the egg glaze and pop into the outdoor oven to bake for between 15-20 minutes until golden.
Meanwhile, make the sugar glaze. Put the sugar and water in a pan and bring to the boil, turn down to a simmer until you have a light syrup (I was too impatient to bother with either the egg, or the sugar glaze).
Brush the baked knots with the syrup while still hot and leave to cool before devouring.
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These were served up with a candle in each instead of a birthday cake.
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