Cinnamon Swirl Iced Bun

Yum. Yum. Yum, and then some! Buttery and oozing with coconut icing, these are the perfect way to get ready for Autumn.

Done in 45mins (2hrs resting)

Serves 6

Tom Jackson

Dish by Tom Jackson

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Ingredients

Cinnamon rolls, Cinnabons, Cinnamon swirls... we love them all. But we wanted something that celebrated the end of summer and beginning of autumn. And there's no better way to do that then making these fluffy yet naughty cinnamon swirl iced buns, with seasonal berry and coconut icing!

Method

Easy Peasy we’ve done this before!! Now we’re used to handing dough, we’re going to rush through this.

Place all your wet ingredients into your stand mixer/ mixing bowl, and mix well. Mix your dry ingredients together, and add half the dry ingredients to the wet. Knead on low speed. Once a very wet dough starts to form, add the remaining flour and knead for another 5 to 7 mins.

Continuing on low speed, add the butter, a quarter at a time, only adding butter once the dough comes together into a smooth ball.

Once all the butter has been kneaded into the dough, knead for a couple mins and then cover with cling film. Let rest overnight in the fridge, or for a couple hours somewhere warm (or until doubled in size).

Mix together your sugar and cinnamon, followed by the butter. With an electric whisk/hand mixer, mix your butter into the sugar mixture until you have a light and sweet cinnamon butter.

Once the dough has rested, punch and lay down on a large, well floured surface. With a floured rolling pin, roll out the dough into a rectangle, 2cm thick, and spread on your cinnamon butter. From further away, roll the dough towards you, until you’re left with a long sausage.

Cut the sausage into pieces that fit into your chosen dish - I measured each piece to be just under half the width of my dish! Cover with cling film and let rest for 45 mins, or until doubled in size.

Brush with egg wash and place in an oven at 180°c, for 45 mins to an hour.

Whilst our cinnamon buns are in the oven, sieve your icing sugar into a bowl, followed by the coconut cream, and berries. Whisk well until you have a smooth but thick icing.

Once cooked, let our buns cool, and then lather on your delicious icing, and cover with a generous sprinkle of desiccated coconut! And all that’s left is to enjoy!!!

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Tom Jackson

Tom Jackson

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