An easy Cinnamon Buns recipe with Nutella filling and a silky fudge sauce
1/2 cup milk
7 gr instant dry yeast sachet
1 large egg
350 gr cake flour
2 tablespoons butter softened
2 tablespoons brown sugar
4 tablespoons nutella
2 teaspoon ground cinnamon
2 teaspoons brown sugar
extra cinnamon sugar for coating
1/2 cup white sugar
1/2 cup brown sugar
115 gr butter
1/2 cup milk
5 ml vanilla essence
Heat the milk until just before boiling point, leave to cool until slightly warm and add the yeast and egg. Mix and set aside.
In a stand mixer bowl, combine the flour with the milk and yeast mixture.
On low speed, add the butter and sugar and use the K- attachment to knead the dough. You can also knock the dough down on a floured surface.
When the dough is springy and soft, cover with clingfilm and leave to double in size.
Dust a clean surface with flour and roll the dough out to 1 cm thick.
Spread the surface of the dough with nutella, brown sugar and cinnamon.
Roll the dough up from one end and seal the edges. Cut the roll of dough in pieces of about 3 cm thick.
In a small mixing bowl, combine the cinnamon and sugar for the coating. Roll each cinnamon bun in the sugar and cinnamon.
Place each cinnamon roll in a prepared muffin tin (sprayed with non stick cooking spray) and top with eggwash. Bake at 200 degrees Celsius for 10 minutes.
In the meantime, prepare the fudge sauce by combining the sugars and butter in a small saucepan, on medium heat – until the sugar has melted.
Add the milk to the melted sugar and butter and put the heat on high. Allow to boil for about 5 minutes, while whisking.
Remove the fudge sauce from the stove top and add the vanilla essence and salt, mix again and serve with warm cinnamon buns.
Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.