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RECIPE
Cinnamon Buns
Round Dutch Oven
Bread
Over 1 hour
4-6
RECIPE NOTES
What’s better than the smell of homemade cinnamon buns in the morning? Not much! This recipe for fresh Cinnamon Buns has all the potential to become a weekend staple in your household, serving as the perfect breakfast or mid-day snack.
The Round Dutch Oven is ideal for this recipe, baking your carefully-crafted cinnamon rolls until they are golden brown and cooked completely through. While this recipe requires an element of finesse as it relates to kneading the dough and rolling it into thin rectangles, it is simpler than it sounds. Simply follow the instructions below and prepare your very own Cinnamon Buns.
This recipe takes just over an hour to prepare from start to finish and serves up to four to six portions at a time. Whether you are heading to Sunday brunch at the in-laws or want to cook something up alongside your family over the weekend, this recipe is for you. Below, you'll find the complete list of ingredients required, along with step-by-step instructions to guide you through this recipe. Happy baking!
INSTRUCTIONS
Preheat the oven to 350 F.
Sift together the flour, salt and 15 ml sugar. Then mix in the yeast.
Make a well in the centre of the dry ingredients and pour in half the water. Mix together to form soft dough adding more of the remaining water as necessary.
When you have a soft but not sticky dough, turn it out onto a floured surface and knead for about 10 minutes or until smooth and elastic.
Place into a greased bowl, cover and put in a warm place to double in size, for about 30 minutes.
In the meantime combine 250 ml sugar and 100 ml water in a saucepan and bring to the boil. Once boiling remove from the heat.
On a lightly floured surface, roll the dough into a thin rectangle and brush the surface with the syrup. Sprinkle on the even quantities of cinnamon and the sugar, as well as the raisins.
Fold the long side of the rectangle over, and carefully roll the dough into a spiral.
Slice the log into 1.5cm spirals and pack them into a Le Creuset Round Casserole.
Brush the surface with syrup and bake for 25-30 minutes, until golden brown and cooked through.
Remove from oven and pour over the remaining syrup. Tear into single spirals to serve.
