Overnight Cinnamon Buns (makes 18-20)

By foodiva

Ingredients

• 450 g plain flour
• 50 g sugar
• 1/4 tsp salt
• 1 tsp ground cardamom
• 10 g fast action dried yeast
• 1 medium egg, beaten
• 250 ml lukewarm milk
• 75 g soft butter
• 100 g soft butter
• 2 tsp cinnamon
• 75 g caster sugar

Details

Servings 18
Adapted from persephone-h.co.uk

Preparation

Step 1

Overnight Cinnamon Buns (makes 18-20)

1 medium egg, beaten

Whisk together the flour, sugar, salt, yeast and cardamom. Gently pour in the beaten egg and milk into a well in the centre and mix together to what will be quite a wet dough. Turn out onto a well floured surface, spread out and place the butter in blobs over the surface. Start kneading, slowly incorporating the butter into the dough. Put into a floured bowl and let rise in the fridge until doubled in size (8 hours or so).

Once risen, prepare the filling by mixing together until you have a sugary paste. Then, flour a surface and roll out the dough into a large rectangle. Spread the filling all over it, right up to the edges, and then roll up starting at the longest side furthest from you, in tight rolls. Press to seal and then cut the rough every two inches or so to produce the buns. Put these, swirl side up onto a baking tray, and let rise again overnight in the fridge.

The morning you want to bake these, rescue the buns from the fridge, heat the oven to 180C and bake for around 25 minutes until golden brown on top.

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