AlmondBreakfastCinnamonDessertsOlive Oil

Cinnamon Buns

This delightful recipe will fill your kitchen with the comforting smell of cinnamon, reminiscent of Christmas and all good things. These soft and sticky glazed cinnamon buns involve an enriched dough made with our Filippo Berio Mild & Light Olive Oil which is perfect for baking. This festive rendition also involves glacé cherries and almonds for an extra special touch. The perfect treat to sink your teeth into with a hot drink on a Winter's afternoon.

Prep Time: 2 hrs
Cooking Time: 20-25 mins
12 people

Used in this recipe

Ingredients

For the dough

300g wholemeal bread flour + a little extra for dusting
150g strong white flour
1 tsp fast-action dried yeast
40g caster sugar
A pinch of fine salt
120ml milk (room temperature)
70ml tepid water
1 medium egg, beaten
25ml Filippo Berio Mild & Light Olive Oil

For the filling

95g unsalted butter
2 tsp ground cinnamon
50g demerara sugar
100g chopped glacé cherries

For the glaze

30ml golden or maple syrup
2 tbsp marmalade (with or without peel)
30-40g silvered almonds

Method

Add all of the dry ingredients into your bowl and mix them up a bit. Make a well in the middle and pour in the milk, water, beaten egg and Filippo Berio Mild & Light Olive Oil and start to mix. You can use a stand mixer with a bread hook or hand-knead on a lightly floured surface.
Knead for 8-10 mins (or in your stand mixer). The dough will have a smooth surface when it’s ready. Shape the dough into a ball and place in a lightly oiled bowl. Cover with your tea towel. Leave it to prove somewhere warm. This will typically take an hour and the dough will almost double in size.
Gently roll the dough out of the bowl on to a lightly floured surface and start to press it down gently into a rectangle (around 65cm by 15 cm).
In a small bowl, mix the ground cinnamon, vanilla seeds, caster sugar and softened butter together. Spread the cinnamon butter all over the dough Scatter over the chopped glace cherries.
Roll up the dough like a roulade, starting from the long edge . Cut the roll into 12-16 slices.
Place the slices end-on into your tin. If the slices have flattened as you cut them, you can reshape them by hand. Space the slices around 1 cm apart
Cover again and leave to prove a second time for around 30 mins. When risen, place in the oven. After 10 mins turn the oven down to 140°C/160°C fan and bake for 10-15 mins more.
Let the buns cool in the tin for 10 minutes.
Melt the syrup and marmalade together with a tablespoon of water either in microwave or a saucepan.
Brush the glaze over the top of the buns while they are still in the tin and then sprinkle with the almonds.

Mild & Light In Colour Olive Oil

From £10.99

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.