2 weeks Ago By Phoebe Cornish
You only have to think about cinnamon rolls for a moment before you can almost taste the pillow-soft dough and sweet cream cheese frosting . Making them from scratch isn't always straightforward, as cinnamon buns, also known as rolls or scrolls, are notoriously difficult to master. But Dean Harper, chef of Harper Fine Dining , says this doesn't have to be the case.
Speaking exclusively to Express.co.uk, he revealed the simple approach everyone can take to ensure impressive results in their home baking endeavours .
"The secret to perfect cinnamon buns is getting the soft, fluffy texture with the right balance of spice and sweetness. And it starts with the dough", said Dean. Cinnamon rolls have a special place on the Easter table, along with sweet and sticky buns, a popular treat around this time of year.
They're also great with a hot drink, particularly coffee. However you enjoy them, Dean suggests that he'll use only one recipe when whipping up these sweet delights at home. He noted: "Using fresh spices and the best butter you can find makes a real difference here, but the biggest thing is not rushing the process.
Take your time with the rises, and you’ll end up with soft, fragrant buns that always get eaten straight away." Ingredients For the dough 500g strong white bread flour 75g unsalted butter, softened 7g yeast 50g sugar Pinch of salt 250ml milk One egg For the filling 150g dark brown sugar Two tbsp ground cinnamon Pinch of cardamom Icing Icing sugar Cream cheese A splash of vanilla extract Add 500g of strong white bread flour, 7g of yeast, 50g of sugar, and a pinch of salt to a large mixing bowl. Warm 250ml of milk and mix it with a beaten egg in a separate jug.
Add everything to the large bowl and knead for about 10 minutes until smooth. Dean said: "Using a good-quality, high-protein flour makes all the difference here - it helps the dough hold its shape while staying light and pillowy." Once you’ve got a smooth dough, knead in 75g of soft unsalted butter until it’s silky.
Then cover and leave it to rise until it’s doubled in size. The chef urged: "Don’t rush this step - letting the dough take its time is what gives you that soft, cloud-like texture." Mix 150g of dark brown sugar with two tablespoons of cinnamon and a pinch of ground cardamom for the filling.
According to Dean, the cardamom "adds a little depth and rounds out the sweetness ", which is perhaps why it's a staple in Finnish doughnuts too. Roll out the dough, spread over some softened butter, and sprinkle the sugar mix generously. Then, roll it up, slice it into even pieces, and place them snugly in a buttered dish.
Dean said: "Keeping them close together helps them stay soft and gooey in the middle." Let the rolls rise again before baking at 180C for 20 to 25 minutes. Meanwhile, whip up a glaze by adding a large spoonful of cream cheese to a bowl along with a small amount of icing sugar.
Mix together to combine into a loose glaze and add the vanilla extract to loosen further and flavour the icing. Taste as you go. While the rolls are still warm, top them with the frosty glaze.
Dean said: "It’s rich but not too sweet - just enough to finish them off.".
