Cinnamon scented foods are welcome in my home throughout the year. Mat and I are so fond of the warming spice that we always have some taste of it somewhere, whether it be a cookie or a curry. It is a staple spice.
These buns are our favourite way to savour our cinnamon love, especially at this time of year when the aroma of cinnamon alone is enough to warm the soul, then taking a bite is like being wrapped in a fluffy dressing gown and slippers.
The bread is soft, subtly sweet and flavourful and the filling is like cinnamon caramel.
Ingredients: Makes 16 buns.
For the dough:
- 7g/1 package of dry yeast
- 1/2 tsp unrefined brown sugar
- 60ml/1/4 cup warm water (about 100-105 degrees F.)
- 150g/1/2 cup sweet potato puree (or pumpkin puree)
- 60ml/1/4 cup almond milk (or other non dairy milk)
- 1 tsp fine sea salt
- 60ml/1/4 cup hemp oil (or other vegetable oil)
- 1 tsp vanilla extract
- 3/4 tsp mixed spice
- 50g/1/4 cup unrefined brown sugar (Or sukrin gold or other granulated sweetener)
- replacer for 1 egg (such as Orgran or Ener-G or soaked flax seed)
- 420g/3 cups plain flour, plus more if needed
For the filling:
- 1 tbsp hemp oil (or other vegetable oil)
- 150g/3/4 cup unrefined brown sugar (or sukrin gold)
- 2 tbsp ground cinnamon
- Sprinkle the yeast and 1/2 tsp of sugar into the bowl of a mixer or a large bowl and add the water and mix to dissolve the yeast and sugar. Leave to activate for 10 minutes, by which time the mixture should be foamy.
- Add the sweet potato, almond milk, salt, oil, vanilla, spice and sugar and mix to combine. Gradually mix in half the flour with the egg replacer until combined, then add the remaining flour.
- Knead in a mixer for 6-7 minutes or 10 minutes by hand until the dough is supple, adding just enough extra flour if necessary so that dough just barely pulls away from sides, and a very soft, slightly sticky dough is formed.
- Cover the bowl of dough in clingfilm or foil and set aside to prove for about an hour until doubled in size.
- Meanwhile, make the filling by simply mixing the sugar and cinnamon together well, then set aside.
- Once proved, pat the dough out into a rectangle on a lightly floured surface then roll out to a rectangle approximately 20 x 12 inches.
- Brush the dough with the oil, leaving the 2 inches nearest to you un-oiled. Sprinkle the sugar-cinnamon mixture evenly over then start rolling the long edge tightly, towards the un-oiled edge. Rub un-oiled border with a little water to seal the roll.
- Cut each end to neaten, then cut the log in half, then each half in half to give 4 small logs. Cut each small log in half then half again to give you a total of 16 pieces in total.
- Line a 13 x 9 inch baking dish with non stick parchment or grease well. Place the rolls into the tin, leaving even space between them. Cover again and leave to rise for about 45 minutes until doubled in size again.
- Preheat the oven to180’C/350’F then bake the buns for 15-20 minutes until the buns are lightly coloured, firm and springy.
- Leave to cool for 15 minutes before removing from the tin.
Serve warm or leave to cool and top with your favourite frosting. I served mine sprinkled with agave sugar and ground vanilla bean.