I’ll be making Christmas Morning Cinnamon Buns this year, so I’m sharing them with you ahead of time in case you’d also like to bake them.
Christmas is looking a little different this year, as I’m not going to be spending it with my entire family doing our usual Christmas Eve dinner and Christmas Day braai. Nevertheless, I’ll be seeing my middle sister and nephew on Christmas morning, and they’ve already put their order in for my Cinnamon Buns.
These do come with a serious warning: They are loaded with sugar and are highly addictive. I’ve had very aggressive conversations with people in the past, who have forbidden me from ever making them again.
The ingredients list and method might seem long, but they are easy to make and totally worth the effort. Your kitchen will smell great as well.
Christmas Morning Cinnamon Buns
These buns are best eaten on the same day you make them, but depending on how many people you have to feed and if you don’t want to go into a sugar coma, you can reheat them in the microwave for about 10-15 seconds.
1 cup milk
2 tsp dry yeast
1 cup or 200g sugar
1 tsp salt
5 cups cake flour or 600g cake flour
65g butter, softened
2 cups brown sugar, dark or light, or a mixture of both 2 1/2 tbsp cinnamon
3/4 cup pecan nuts, chopped
Cream Cheese Glaze
1 1/2 cups icing sugar, sifted
55g butter, at room temperature 125g cream cheese
2 tsp vanilla extract or vanilla paste 1/2 tsp salt
- Place the milk and butter in a small saucepan over a medium-low heat. Allow the butter to melt but don’t let the mixture boil. It needs to be around 37°C.
- Sprinkle over the yeast and allow to sit for about 5 minutes until it begins to foam. Add the eggs and sugar to the milk, butter and yeast and whisk to combine. Set aside.
- Combine the salt and flours in a large mixing bowl, whisk to get rid of any lumps and make a well in the centre.
- Pour in the egg and milk mixture, and with a wooden spoon mix until just combined. Tip the dough mixture out on to a clean surface and knead for about 10 minutes, until you have a lovely smooth dough. You might need to lightly flour your hands if it’s a bit sticky.
- Put the dough back into the bowl, cover with a tea towel and allow to prove for about an hour.
- Grease, flour and line a large round or square cake tin.
- When the dough has doubled in size, gently punch it down and place on a clean and lightly floured surface.
- Roll out into a rectangle, about 35cm x 50cm (with the long side facing you), and using the back of a tablespoon, spread with the softened butter.
- Evenly sprinkle the buttered dough with sugar, cinnamon.
- Carefully roll the dough up into a scroll, pinching the sides together so as much of the filling remains inside as possible. If you lose some, don’t stress, you can sprinkle it over the buns once they’ve been cut and are in the baking tin.
- Cut the scroll into 8 – 12 buns, depending on how big you want them to be.
- Carefully pick up each of the cut buns and arrange in the baking tin, remembering to sprinkle over any lost filling.
- Cover with a tea towel and allow to prove for another 30 minutes.
- Preheat the oven to 200°C and make the icing by combining the icing sugar, butter, cream cheese, vanilla in a bowl and whisking until combined. Set aside.
- Bake the buns for around 15 minutes, until risen and golden brown.
- Spread the icing over the buns while they are still hot.
- Eat as soon as possible!