Nutritional Information
Cinnamon Buns with Maple Cream Cheese Icing
This is a delicious brunch rolled into a bun. With tender dough, cinnamon and more-ish maple cream cheese icing, it makes the perfect takeaway cabinet food or short-and-sweet snack served at tables to keep customers coming and going.
Yield: 10-12 buns
Prep time: 45 minutes + proving and overnight chilling
Cook time: 15-20 minutes
Expert tips: The icing can be placed on the buns whilst still warm to form a glaze, or they can be cooled completely and have a thicker layer of icing on top.
Ingredients
- DOUGH
- 320ml Meadow Fresh Milk
- 65g Chelsea Sugar
- 3.5 tsp Edmonds Instant Yeast or Edmonds Active Dry Yeast (10g)
- 180g Tararua Unsalted Butter, melted
- 2 eggs
- ½ tsp vanilla bean paste
- 640g Edmonds High Grade Flour
- 1.5 tsp salt
- FILLING
- 80g Tararua Unsalted Butter, melted
- 200g Chelsea Brown Sugar
- 2 Tbsp cinnamon
- Pinch of salt
- MAPLE CREAM CHEESE ICING
- 180g Meadow Fresh Cream Cheese, room temperature
- 180g Tararua Butter, softened
- 50ml maple syrup
- 100g Chelsea Icing Sugar
- Pinch of salt
- 1 tsp vanilla bean paste
Method
1. Heat milk to lukewarm. Place sugar in the bowl of a stand mixer fitted with a dough hook and pour over warm milk. Sprinkle yeast over the milk and whisk gently with a fork. Leave for ten minutes until frothy.
2. Add remaining ingredients to the mixer and mix on low for 3 minutes, until combined. Increase speed to medium high and continue mixing for 5 minutes. Dough will be soft and sticky. Transfer dough to a greased bowl and cover with plastic wrap. Allow dough to rise in a warm spot for 1 - 1 ½ hours until doubled in size or refrigerate overnight.
3. To prepare your filling, mix together all ingredients in a small bowl.
4. Lightly flour your bench and roll dough to approximately 35cm x 60cm. Spread over the filling, taking it right to the edges.
5. Tightly roll the dough up, starting on the side closest to you and rolling away. Using a serrated knife, cut the dough into 10 - 12 pieces. Arrange pieces on a lined roasting tray (about 25 x 40cm), leaving about 5cm between each one. Alternatively, place buns in greased Texas muffin tins.
6. Cover tray with plastic wrap and leave to prove in a warm spot, 30 minutes to 1 hour, until the rolls have doubled in size. While they prove, heat the oven to 190°C.
7. Bake the buns for approximately 15-20 minutes, turning the tray after 10 minutes. Leave to cool in the tray, then use a serrated knife to gently break apart the buns.
8. For the icing, blend together the cream cheese and butter in a food processor until smooth. Pulse in the remaining ingredients until well combined. Spread icing over buns whilst still very slightly warm. Sprinkle with sifted icing sugar.
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