Recipe of Gordon Ramsay Cinnamon Buns

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, cinnamon buns. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Cinnamon Buns is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Cinnamon Buns is something that I’ve loved my entire life.

I used to make cinnamon rolls and stick buns professionally. Here is how we rolled tight buns. Apply butter evenly, then sugar/cinnamon mixture. Find recipes and step-by-step help for making easy, sweet cinnamon rolls from scratch.

To get started with this particular recipe, we must first prepare a few components. You can have cinnamon buns using 14 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Cinnamon Buns:

1. Take 300 ml whole milk
2. Take 25 cardomom pods
3. Get 50 g butter
4. Take 425 g plain flour
5. Prepare 7 g fast action yeast
6. Get 60 g caster sugar
7. Make ready 1/4 tsp fine salt
8. Get 1 egg, beaten lightly
9. Prepare Oil, to grease
10. Make ready For the filling
11. Prepare 75 g butter, softened
12. Make ready 50 g dark brown sugar
13. Get 2 tsp cinnamon
14. Get 1/2 tsp salt

These cinnamon rolls can easily be made ahead. For best results, choose one of the following two methods. OVERNIGHT INSTRUCTIONS: After you've rolled and cut your cinnamon rolls and placed them into your lightly greased baking pan, cover with plastic wrap and place in your refrigerator. The next day, remove them from the fridge and allow them to come to room.

Steps to make Cinnamon Buns:

1. Warm the milk in a small pan together with the ground cardamom seeds (I ground these in a pestle and mortar). Add the butter and let it melt, then transfer to a jug or bowl and set aside to cool. In a large bowl mix together the flour, yeast and sugar. When the milk has cooled to blood temperature, add it with the beaten egg to the flour mixture and combine to make a soft dough.
2. Tip out onto an oiled or floured surface and knead for about 6 minutes until smooth and soft, it might be quite wet at first but keep kneading. Place the dough in a lightly oiled bowl, cover and leave for 30 minutes until doubled in size.
3. Butter a high-sided 23cm cake tin. I used a loose-bottomed one, which was a slight disaster as a lot of the lovely cinnamon butter then escaped and made a mess of the oven, so if you also only have loose-bottomed tins, line it with baking parchment.
4. Mix together the butter, sugar, cinnamon and salt for the filling to make a smooth paste.
5. Tip the risen dough out, knead lightly, and then roll it out into a rectangle, the recipe I was using said dimensions should be 34cm by 24cm, but I'll make it longer than that next and make more, smaller, buns.
6. Spread the dough with the cinnamon butter, then roll it up lengthways to make a swiss roll shape. Trim the ends, then cut it into 8, or if you've made a longer roll, 10 or 12.
7. Place the pieces into the cake tin, cover again and leave to prove for another 30 minutes. Preheat the oven to 200C.
8. When the buns have risen again, brush the tops with a little milk and sprinkle on some demerara sugar and cinnamon. Bake for 25 minutes until golden on top.
9. Allow to cool, then tear apart and eat while still fresh and slightly warm. Best shared with friends so you don't end up looking like a cinnamon bun.

OVERNIGHT INSTRUCTIONS: After you've rolled and cut your cinnamon rolls and placed them into your lightly greased baking pan, cover with plastic wrap and place in your refrigerator. The next day, remove them from the fridge and allow them to come to room. Whether you enjoy these pillowy cinnamon rolls hot from the oven or up to a week later (if they last that long!), they retain their wonderful soft texture. Paired with classic bold cinnamon flavor and rich vanilla icing, the result is truly the ultimate cinnamon roll. A Slow Rise for the Best Cinnamon Rolls.

So that’s going to wrap it up for this special food cinnamon buns recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!