Cinnamon Buns Recipe by Shane Smith
This is an old classic and who doesn’t love warm homemade cinnamon buns. Fluffy, soft, doughy and bursting with a buttery cinnamon filling! The perfect way to start the weekend!
Makes 15/20 portions
– 390 ml milk
– 100g butter
– 7g sachets of dried yeast (x2)
– 100g caster sugar
– 740g plain flour
– ½ teaspoon of salt
– 100g butter
– 100g sugar
– 2 tablespoons cinnamon
– 100g golden syrup
– 250g white fondant icing
1. In a large pot, gently melt the butter then add the milk.
2. When the mixture is warm, remove from the heat and add the two sachets of dried yeast, sugar and salt.
3. In a mixing bowl slowly add the flour to the liquid until the mixture comes together.
4. When the dough is no longer sticky, turn out onto a floured surface and knead for about 3 minutes
5. Leave the dough to prove in a large greased bowl covered with a damp cloth for 45 minutes. If the area is warm the yeast will work faster.
6. When the dough has risen, roll out into a large rectangle about 5mm thick, then spread with the soft butter sugar and cinnamon.
7. From the long side, roll the dough from each end so it meets in the middle, cut down the centre to leave you with two swiss roll style pieces. Portion each into 8-10 slices and place in a greased baking tin.
8. Allow to prove for another 25 minutes until it begins to rise.
9. Bake the tray of cinnamon rolls in a preheated oven at 180°c for about 10-15 minutes until risen & golden brown.
10. Glaze with some melted golden syrup, gently warm the fondant and drizzle over the top! Serve warm!
Shane Smith from Lavey in Co. Cavan has extensive national and international experience within the Hotel, Restaurant and Confectionery industry. He started working as a chef at the age of 16 and trained in Killybegs Tourism College, Donegal.
He has worked with some of the most talented chefs in Ireland and abroad where he gained the experience to run many pastry sections in high end establishments, including Knockranny House hotel Westport, The 5* G Hotel in Galway and currently Head Pastry Chef over the Fallon and Byrne group in Dublin.
Shane is also the In-House Chef for Coole Swan Irish Liquor, doing recipe research and development & to date has published six cookery books with the company.
Most recently Shane has demoed in John Lewis in London and was picked as one of the top 5 chefs in Dublin to demo and cook for the launch of “Dine in Dublin”.
Shane has also recently featured in the Sunday Business Post, Image magazine and has a monthly recipe column in the Anglo Celt newspaper in his home town of Cavan.