Having successfully made Chelsea-type buns a few times now, I thought I would have a go at my favourite - cinnamon rolls, displayed here on what Mr Z calls, "Moo - the chopping board."
I used Paul Hollywood's bun recipe from his book, which is actually very similar to this recipe, only without the spices and a bit more yeast, which is probably why it rose like a mofo, in a very short space of time. I was worried about over-proving, but since I don't think I would know how an over-proved bun tasted different to a correctly-proved bun, it didn't seem like it would be an issue.
The filling is utter sin. Three quarters of a cup of sugar (I used a mixture of light and dark soft brown sugar) and a generous tablespoon of cinnamon, mixed together in a bowl, and then sprinkled over the dough, which has been very generously basted with half a cup of melted butter.
They are really good - I can recommend. Very light texture to the bun, and the filling is delicious. The only thing I might do is use unsalted butter next time. I think unsalted butter is Wrong, but these are on the salty side, I must admit, so perhaps I need to go with the Breton butter vibe next time.
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