The best cinnamon buns you will ever eat. Big, fluffy and soft dough with a deliciously decadent mascarpone and white chocolate icing on top!
Active Time: 25 minutes
Proofing Time: 1 hour 35 minutes
Total Time: 2 hours 10 minutes
Special Equipment: rolling pin, sand mixer or hand mixer and a pastry brush
550g plain flour
100g granulated sugar
100g unsalted butter
1 pack of instant yeast (7g)
1 tsp vanilla paste or essence
150g sugar (75g granulated sugar and 75g light brown sugar)
70g unsalted butter
3 tsp cinnamon
3 tbsp milk
3 tbsp icing sugar
50g white chocolate
In warm milk (not hot!!) sprinkle the instant yeast and 1 teaspoon sugar, mix it together and put aside. Let it sit for about 5 mins
Transfer all the rest of your ingredients into your mixing bowl.
Place dough hook on stand mixer/hand mixer and knead dough on medium speed for 6 minutes.
Dough should form into a nice ball and be slightly sticky. If it is too sticky add 3 tablespoons more flour.
Cover with a tea towel and allow the dough to rise for 1 hour.
After the dough has doubled in size, transfer it to a well-floured surface and roll it out into a 70 x 30 cm rectangle.
Preheat oven 175 C fan / gas mark 4
Melt the butter for the filling and Spread it over the dough using a pastry brush.
In a small bowl, mix together sugar and cinnamon. Sprinkle mixture over the dough then rub the mixture into the dough.
Tightly roll the dough up, starting from the 70cm side.
Cut into 3cm sections with floss. You should get 12 large buns.
Place cinnamon buns in a greased 30x20cm baking pan, cover with cling film and let it rise again for 35 minutes.
Remove cling film and bake for 20-25 minutes or until just slightly golden brown.
To make the icing, melt the white chocolate in a microwave safe bowl then mix all the remaining ingredients together until smooth.
Spread over the cinnamon buns and serve!
You can use your hands to knead the dough for 6-8 minutes on a well floured surface.
For the icing you can use maple syrup instead of white chocolate.