Burnt Butter Cinnamon Buns

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I really wanted a cinnamon bun where it had strong caramelised nutty undertones. Almost with a side of cinnamon. 

These bad boys are exactly that! Paired with a cream cheese frosting, they are sweet and so moreish! 


Buns

200g milk (whole works best)
115 g unsalted butter
300g strong white flour
250g plain flour
140g caster sugar
7g instant yeast, sually 1 sachet
2 medium eggs

Filling

100g butter
100g dark brown sugar
1-2 tbsp cinnamon 

Icing

60g full fat cream cheese 
12.5g unsalted butter
250g icing sugar 
2tbsp milk
1/2 tsp vanilla extract 



How to do

On a medium heat, we want to heat the butter in a saucepan and just kinda leave it. Stirring occasionally, once it turns a beautiful dark yellow with brown specs, this is when it's done! 

Take off the heat, pour in the milk and leave to cool. We want this mixture to be warm but not hot! This will kill the yeast! 

In a separate bowl, combine the flours, caster sugar and yeast. Whisk the dry ingredients to incorporate and remove any large lumps. In a container, crack your eggs and whisk. At this point I added 1/2 tsp of vanilla paste. This is completely optional! 

When the milk is cooled to a warm temperature, pop into the dry ingredients and start to incorporate with the back of a butter knife. Once starting to come together, add the eggs.

Pour mix onto a floured surface and knead, we want to knead until the mix is fully combined and bouncy to the touch! Pop back in the bowl, wrap with cling film and leave for an hour or so until doubled in size! 



For the filling, I just kinda grabbed a handful of butter so don't feel the need to fully weigh it out. It was at this point I pre made the filling. Combine the sugar and cinnamon and mix. Set aside for later. Feel free to play around with the cinnamon amounts, I used 2 tbsp for a subtle flavour. 

Once risen, tip back onto your floured work surface and roll out into a rectangle. Spread the butter all over the top and rub in the sugar mix. Roll lengthways into a long sausage. Use a serrated knife and cut into 12 even-ish rounds. 


Pop in a lined tray and cover with cling film. Leave until risen (about an hour or two). 

To make the cream cheese frosting, you want to have your cream cheese removed from the fridge and brought to room temperature, this is to stop the butter solidifying. Using a stand mixer or whisk, combine the butter and cream cheese until fluffy. 

Gradually add the icing sugar until fully incorporated. In a small glass, mix the milk and vanilla, pour in as required to loosen. I needed about 2 tbsp. 

Set aside for later. Preheat the oven to 180⁰c (160⁰c for fan assisted) and whack in for 22-25 minutes. Once they've turned a lovely golden brown colour they are ready to come out. 

Tip on the cream cheese icing immediately and there you have it! Beautiful cinnamon buns for the whole family to enjoy! 





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