I don’t make anything bun-like very often. I think I’m sometimes put off by the amount of time required to make some really decent buns. However, I gave cinnamon buns a go the other week, and was pleasantly surprised by how straightforward they were (well, sort of – read on…), and how delicious they turned out to be!
I used Felicity Cloake’s recipe for the perfect cinnamon buns, as published in the Guardian. I was amazed at how much cardamom it calls for – I know cardamom is quite common in Scandinavian baking, but I’ve only ever used a tiny amount of it because it has such a big, aromatic flavour. I had to re-read the ’25 pods’ bit until I was certain that’s what she actually meant!
The other slight stumbling block was the consistency of the dough. I wish I’d read the comments on the recipe before I started, because a few people said they’d found the dough very wet and difficult to work with. Et voila – I didn’t so much tip the dough on to the work surface as pour it on!
I used the long edge of a large spatula to sort of gather it up on the work surface and gave it my best attempt at a knead where possible. It didn’t seem to come together than much, but it was a little better after the first rise (but still very wet!). Spreading the filling on the wet dough and rolling it up was, er, interesting!
The other thing to note is that the recipe doesn’t mention what to do with the beaten egg and demerara sugar – I brushed the egg onto the tops of the buns and sprinkled the sugar over them before sticking them in the oven.
The final product was rather delicious, and very, very large (yay!). The wet dough made for a really fluffy texture, and the cardamom flavour was very, very strong – to the point where it overpowered the cinnamon, but in a nice way, because I love cardamom! The filling was a bit on the salty side for my taste, so I would omit/reduce the salt called for in the filling next time.