Inspired by a trip to Denmark a couple of years ago where I tried a Cinnamon Snegl bun – delightful.
Prep & cook time: 2 and a half hours
For the dough
- 100g Butter
- 200ml Milk
- 1 x tsp Salt
- 250g Plain Flour
- 250g White Bread Flour
- 7g Yeast
- 50g Caster Sugar
- 2 x Eggs
- 1 x Tbsp Olive Oil
For the filling
- 75g Butter, softened
- 100g Caster Sugar
- 2 x Tbsp Cinnamon Power
- 1 egg, beaten
- 1 Tub of Betty Crocker Vanilla Frosting
- Heat the butter, milk and salt in a saucepan until the butter has melted. Allow to cool for 5-10 mins.
- Meanwhile, combine the flours, yeast and sugar in a large mixing bowl. Make a well in the centre and crack the eggs in. Now pour in the warm (not hot!) milk and butter mix. Stir to form a dough.
- Put the oil onto the work surface and knead for 8 minutes, vigorously. Shape into a ball and put into a large greased bowl. Cover and set aside in a warm place for one hour.
- While your dough is proving you can make the filling. Combine the butter, half the sugar and half of the cinnamon in a bowl. In a smaller bowl add the rest of the sugar and cinnamon, stir.
- When the dough is ready, roll on a floured work surface into a large rectangle. Spread the butter, sugar and cinnamon mix onto the dough.
- From the longest side, roll your dough to form a cylinder. Cut into even pieces.
- Place each slice into a greased muffin tin. Cover with a clean tea-towel to prove for 30-40 minutes.
- Meanwhile heat the oven to 180C Fan.
- Using a pastry brush, add the eggs to the top of the buns. Then sprinkle with cinnamon sugar liberally.
- Bake for 12 mins, until golden brown.
- Once cooled slightly, spread 1 tsp of Betty Crocker’s Vanilla Frosting onto the inside of the bun. Enjoy!