These are the yummiest and quickest cinnamon buns I've ever cooked! They taste very similar to those delicious Swedish buns from IKEA.
2 cups of self-raising flour
pinch of salt
50 g butter +50 g softened butter
2/3 cup of milk
3-4 Tbsp light brown sugar
1 tsp cinnamon
Rub the butter into the flour ans salt mixture with your fingertips until it forms breadcrumbs, as you would do with a crumble.
Pour the milk into the well and bring the dough together with your hands, Do not knead the dough to much.
Turn the dough out onto the floured surface and roll it with a rolling pin into a rectangle approximately 11X16 ''
Spread the softened butter on the top of the dough, then sprinkle evenly with mixture of light brown sugar and cinnamon.
Starting with a long side of the rectangle, roll the dough up into a sausage shape. Cut into rolls into 12 equal slices.
Place the slices side by side spiral facing up, into the lined roasting tin or as me, into muffin paper cases.
Bake the buns at 170*C for about 15-20 minutes until slightly pale in colour.
2 cups of self-raising flour
pinch of salt
50 g butter +50 g softened butter
2/3 cup of milk
3-4 Tbsp light brown sugar
1 tsp cinnamon
Rub the butter into the flour ans salt mixture with your fingertips until it forms breadcrumbs, as you would do with a crumble.
Pour the milk into the well and bring the dough together with your hands, Do not knead the dough to much.
Turn the dough out onto the floured surface and roll it with a rolling pin into a rectangle approximately 11X16 ''
Spread the softened butter on the top of the dough, then sprinkle evenly with mixture of light brown sugar and cinnamon.
Starting with a long side of the rectangle, roll the dough up into a sausage shape. Cut into rolls into 12 equal slices.
Place the slices side by side spiral facing up, into the lined roasting tin or as me, into muffin paper cases.
Bake the buns at 170*C for about 15-20 minutes until slightly pale in colour.
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