I made this recipe up last night and I was surprised by how cheap and cheerful this is!
Main ingredients
450g Seven seed and grain multigrain bread flour
40g Demerara sugar
300g water
2tsp yeast
1tsp salt
Cinnamon to taste
Finishing ingredients (spread on top)
2tbsp room temperature butter
2tsp Demerara sugar
Pro tip: feel free to use any sugar available. I enjoy the texture of the multigrain bread flour but you can use any bread flour you have at home. Each flour will be a little different. I started with 250g water, then added more when I saw the flour leftover in the mixing bowl.
Step 1. Mix all the main ingredients into a mixing bowl
Step 2. Knead the dough to develop gluten. Everyone has a different preferred method. The easiest is if you have a KitchenAid and just use the dough hook. I don’t have one at the moment so I grabbed the dough and threw it into the mixing bowl over and over for 10 minutes. (My neighbours heard all of it.) Keep kneading until the dough no longer sticks to the bottom of the bowl when you lift it.
Step 3. Spread flour onto the base of another mixing bowl (or the same one after you wash and wipe it dry). Leave the dough in it and cover with a cloth. Let the dough rise for an hour or until it doubles in size.
Step 4. Spread flour onto kitchen counter and roll out the dough.
Step 5. Divide and roll out the dough. I just used my hands to roll them.
Step 6. Spread sugar and cinnamon to taste (a pinch of cinnamon with ¾ tsp of sugar)
Step 7. Roll them up, split each of the rolls into two and place them into the baking tray. Let them rise for 1.5 hours or until they double in size again.
Step 8. Preheat the oven to 180 celcius and into the oven they go for 30 minutes or until it passes the cake tester test. Take the butter out of the fridge to let it soften.
Pro tip: most ovens have a hot spot so I would turn the tray around 8 minutes in so the left and the right side would rise a similar amount.
Pro tip: I use a cake tester, which has a toothpick-like thin metal rod to check the temperature inside the buns. It should be quite hot to touch.
Step 9. Mix the finishing ingredients in a cup. Scoop a spoonful onto each bun. Bake for 3 more minutes, and voila! Fresh 5 ingredient cinnamon buns. Yes, technically 7 with salt and water. Anyways, you can still see the butter bubbling in the picture.
And of course, the moment of truth - the tear test. I took a video to show my friends but I think Substack is not letting me upload videos directly, so here’s a screenshot.
Happy baking!
