John Whaite is a British food writer, television presenterand cookery school owner. He won series three of The Great British Bake Off andhas released several cookbooks.
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John Whaite
John Whaite is a British food writer, television presenterand cookery school owner. He won series three of The Great British Bake Off andhas released several cookbooks.
Prepare the buns to the end of step 4 the day before, cover and chill. Bring them back to room temperature for 1 hour or until they feel soft and pillowy, then continue. Best enjoyed on the day they are baked, but will keep for up to 2 days in an airtight container.
To make the dough, put both flours, the yeast and salt into the bowl of a stand mixer fitted with a dough hook. Put the milk, maple syrup and butter into a saucepan and set over a high heat. As soon as the milk feels just warm, remove it from the heat – the butter won’t have melted fully. Pour into the bowl along with the egg. Knead on a medium speed for 7-10 minutes, until very smooth and elastic. Shape into a ball, add a glug of oil and turn the dough to coat it. Cover the bowl and leave to prove until the dough has doubled in size, around 1 hour.
Meanwhile, make the brown butter for the filling. Melt the butter in a saucepan over a medium heat. Once melted, crank up the heat and bring to the boil. Swirl the pan every 30 seconds or so. As the bubbling starts to quieten, and a cappuccino-like foam appears on the surface, take it off the heat and pour into a shallow dish to cool and solidify.
When the dough has doubled in size, pop the bowl in the freezer for 15 minutes or so to firm up the dough a little, making it easier to roll out. While the dough chills, add the sugar, maple syrup, flour, cinnamon and a good pinch of salt to the semi-set brown butter, and stir to a paste.
Dust the worktop with flour and roll the dough out to a 45cm square. Spread the filling evenly over the square of dough, then roll up into a very tight spiral. Trim the messy ends (I bake these on a separate tray as chef’s perk) then cut the dough into 12 even portions. They will be large, but that is how they should be. Set the dough portions, spiral-side up, into a well-greased baking tin, about 20cm x 30cm. Cover loosely and allow to prove until doubled in size, around 30 minutes.
For the candied bacon, set a small frying pan over a medium heat and add the chopped bacon. Cook gently, just until slightly browned. Add the sugar and, without stirring, allow it to melt into a pool of amber caramel. Stir the caramel and the bacon together, just until the bacon is fairly evenly coated, then tip onto a piece of baking paper to cool and set.
Preheat the oven to 190°C, fan oven 170°C, gas 5. When the buns have doubled in size, bake for 20 minutes until lightly golden and cooked through.
For the frosting, first cream the butter then beat in the soft cheese, followed by the maple syrup, until smooth and well combined. As soon as the buns come out of the oven, spread the frosting over them. Break the candied bacon into pieces and sprinkle over the top. Cool for 10-15 minutes before eating.
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Though sticky buns may contain cinnamon, they do not always contain the spice, whereas cinnamon rolls always contain cinnamon (as the name implies). As a result, sticky buns have a more nutty and toffee-like taste compared to cinnamon rolls, which are more sugar-and-spice forward.
Unlike cinnamon rolls, which are usually made from one giant log of dough that's sliced into rolls before baking, these honey buns are shaped individually, producing a contrast of textures in your baked bun.
It can definitely be tempting to just stick that butter in the microwave if you've been storing it in the fridge, which can easily lead to accidentally melting it, but ensuring that your butter is softened will make all the difference: It will make it easier to evenly spread the filling on top of the dough.
ONLY add as much flour as needed to handle the dough. It's better for the dough to be sticky at the start than to add too much flour and wind up with dense rolls, instead of light and fluffy ones.
There are a lot of variables that go into the consistency of dough, even down to the weather and humidity. But the most common reason cinnamon rolls don't turn out fluffy is because the dough didn't have enough time to rise.
When making cinnamon rolls, mix the dough just until the ingredients are incorporated and the dough is smooth and soft. Overmixed dough leads to tough cinnamon rolls. The dough is ready when it pulls away from the sides of the mixing bowl and feels tacky but doesn't stick to your fingers.
synonym ▲ Synonym: cinnamon bun. (slang, neologism) A person perceived as good, gentle and kind. Often a fictional character who undergoes emotional suffering.
Here are the best cinnamon buns in the UK and where to buy them. Cinnamon buns are also known as cinnamon rolls and kannelbullen, and in Denmark they are even called Kanelsnegl; 'cinnamon snail'.
While cinnamon rolls are removed and then glazed with cream cheese icing, cinnamon buns are flipped out of the pan upside down, allowing the butter-sugar mixture that leaks out of the pastry while baking to form a sweet crust on top. Cinnamon buns are then also usually glazed with a tangy cream cheese frosting.
Cinnamoroll (シナモロール(Shinamorōru)) Voiced by: Taeko Kawata (Japan), Sunday Muse ("The Adventures of Hello Kitty & Friends"), Jenny Yokobori ("Hello Kitty and Friends: Supercute Adventures") Cinnamoroll (born March 6) is a male white and chubby puppy with long ears that enable him to fly.
Contrary to cinnamon rolls, which are typically made with a rich, heavy dough, the flaky croissant-like dough used here lends itself to more of a pastry texture. I love how easily the recipe came together – the initial mixing, rolling and filling took less than 45 minutes.
Cinnamon (シナモン), better known as Cinnamoroll (シナモロール), is a Sanrio character and the title character of the Cinnamoroll universe. He was born on March 6, on a cloud far up in the sky.
Additionally, be sure to add only as much flour as you need to make a workable dough. This is a soft and tacky dough and it's not supposed to be tough and hard. Too much flour will give you stiff, dense, dry cinnamon rolls.
The rolls won't have a light and fluffy texture without enough air bubbles. There are a few more reasons your yeasted dough doesn't seem to be rising, including yeast that's too old or expired, a room temperature that's not sufficiently warm, or the liquid you bloomed the yeast in being too hot.
To double check that the centre is fully baked, take them out of the oven and lightly pull in the side of a centre cinnamon roll with a fork. If the dough looks raw and gooey the rolls need more time in the oven. Continue to bake them, and check again every 5 minutes.
As with any baked product, if the outside is becoming too brown before the inside is fully cooked, the best thing to do is to lower the oven temperature and bake it longer. It's a good idea to check your oven with an oven thermometer to see if it is at the temperature it says on the dial.
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Prep time: 55 mins
