In the run up to Cinnamon Bun Day on 4th October, Marylebone favourites Nordic Bakery share with us the recipe for their now infamous Classic Cinnamon Buns. Happy cooking!
Recipe (makes 12-13 buns)
- 570ml lukewarm milk
- 150g caster sugar
- 45g fresh yeast (or easy baked dried yeast according to manufacturer’s instructions)
- 1 tsp cardamom seeds, crushed with a pestle and mortar
- 180g unsalted butter, melted
- 1 egg
- 1 kg plain flour
- 100g unsalted butter, softened at room temperature
- 200g dark brown soft sugar
- 3 Tbsp ground cinnamon
- 85g caster sugar
- 1 Tbsp freshly squeezed lemon juice
- 2 baking trays, lined with non-stick baking paper
To make the dough, put the milk, sugar, yeast, cardamom, melted butter and egg in a food processor or mixer with a dough hook. With the motor running, gradually add the flour until it is all incorporated and the dough has come together.
Transfer the dough to a bowl, cover with a clean tea towel and leave to prove in a warm place for 1 hour, or until it has doubled in size.
After 1 hour, punch down the dough and transfer onto a lightly floured surface. Using a rolling pin, roll it out until it is about 30 x 80cm and 7mm thick.
For the filling, spread the butter evenly over the dough and sprinkle the sugar and cinnamon all over the top.
Roll the dough up from a long side. Cut into roughly 6-cm rolls, but cut them at an angle – so, make the first cut diagonally, then the second cut about 6cm along diagonally in the opposite direction. You should get a roll that looks like a trapezium (or a triangle with the tip chopped off). Carefully transfer the buns to the prepared baking trays, with the longest edge of the bun sitting on the tray, cover with tea towers again and leave to prove in a warm place for 30-60 mins, until almost doubled in size.
Preheat oven to 200C or 400F or Gas 6. Bake the buns in the preheated oven for 20-25min or until golden brown.
To make the glaze, put the sugar, lemon juice and 100ml water in a small saucepan and bring to the boil. Simmer for 10-15 min, until slightly thickened. The glaze will still be quite watery.
Remove the buns from the oven, transfer onto a wire rack and brush the glaze generously over them. Leave to cool before serving.
Recipe from ‘The Nordic Bakery Cookbook’ by Ryland Peters & Small