This recipe is based on my Swedish cinnamon buns from my first book Good Mood Food and shows just how adaptable the base recipe actually is. The dough is a fantastic sweet bread dough, which can take many different flavour variations in the filling. Try adding summer berries, chopped walnuts or lemon curd to the butter filling to mix it up!
Makes about 30 buns
400ml/14fl oz milk
2 x 7g sachets of dried yeast
750g/1 lbs plain flour
teaspoon of salt
4 tablespoons of brown sugar
1 egg beaten
For the Filling:
110g/4oz butter, at room temperature
90g/3 oz sugar
100g of good quality dark chocolate
Melt the butter in a large pot on a low heat, then add the milk.
When the mixture is lukewarm, remove from the heat and add the two sachets of dried yeast, sugar and salt.
Slowly incorporate the flour a little at a time; be patient, as the mixture will eventually come together – you won’t be left with a sticky mess forever! You may need to add less or more of the flour to get the right consistency.
When the dough has taken shape and is no longer sticky, turn out onto a floured surface and knead for about 3-6 minutes, until the dough springs back when you poke it. Make it into a nice ball and leave the dough to rise in the bowl covered with a damp cloth for 45 minutes. Try and find somewhere warm, as the yeast will do its job a lot quicker.
While the dough is rising, prepare the filling. Beat the butter and sugar until combined and you have a nice spreadable mix.
When the dough has risen, cut it in half and roll it into a rectangle about 5mm thick, and then spread the filling all over and sprinkle with the chocolate.
Then, from the long side, roll the dough so you get a snail effect and slice into approximately 15 pieces. Place the slices in paper wrappers face up and coat with the beaten egg. Repeat the process with the second half of the dough.
Sprinkle the buns with a little brown sugar.
Bake the rolls in the oven at 220oC/425oF/Gas Mark 7 for about 8-10 minutes or until they turn golden brown and have puffed up. Enjoy!