These delicious, fluffy, pull apart cinnamon spiked dough balls, baked under a blanket of sweet cinnamon butter make a delicious hot dessert served with cream, custard or ice cream. They are also fantastic at room temperature for tea or even as a breakfast treat. They are great for sharing and if you like cinnamon, you will love this, it really is the dominant flavour. But on the other hand, if you are less of a fan, by all means you can reduce the cinnamon or even use a different spice altogether! You could bake them on a larger baking sheet further away from each other for individual dough balls but I like the rusticity of having to dig in and pull them apart! Use Vegan milk and margarine for an animal product free version!
- 315g Plain Flour
- 100g caster sugar
- 1 tablespoon Baking Powder
- pinch salt
- 1tsp ground cinnamon
- 5 tablespoons Cold Butter (or vegan margarine)
- 150 ml milk (non dairy for vegan option)
- 50g caster Sugar
- 2tsp Ground Cinnamon
- 3 tablespoons Butter, melted (or vegan margarine)
- Preheat the oven to 180c/350F. Grease an 8-9 inch square baking tin or a larger one if you’d like separated dough balls.
- In a mixing bowl combine the flour, salt, baking powder, 1tsp cinnamon and 100g caster sugar. Use a food processor to blitz the 5tbsp butter into the flur mixture until it looks like coarse breadcrumbs, like a crumble mix. Alternatively you can do this by hand using a blunt knife to cut the butter in or rub it in with your fingers as you would pastry.
- Stir in the milk to form a dough, it will be quite wet and sticky.
- Using a spoon, ice cream scoop or well floured hands, divide the dough into the desired amount of pieces and roll into balls, place in the tin next to eachother for pull apart or with a few inches between for separate balls.
- Pour the 3tbsp melted butter all over the dough then sprinkle over the combined 50g sugar and 2tsp cinnamon.
- Bake for 25 minutes or so until risen and golden.