Brioche Cinnamon Buns
- 1/4 cup caster sugar
- 1 Tablespoon dried active yeast
- 1/4 cup milk, lukewarm
- 300 grams butter, melted
- 6 eggs
- 3 1/2 cups high-grade flour
- 1 Teaspoon salt
- 100 grams butter, softened at room temperature
- 1/2 cup brown sugar
- 2 Teaspoons cinnamon
- 1/2 cup raisins
Cream Cheese Icing
- 375 grams cream cheese, softened at room temperature
- 120 grams ricotta, softened at room temperature
- 1/2 cup icing sugar, sifted
- 30ml lemon juice
- 1 1/2 Teaspoon vanilla essence
- Place the caster sugar, active yeast, and milk in the bowl of an electric stand mixer with the dough hook attachment. Give the mixture a quick mix with a hand whisk to activate the yeast. Let this mixture sit for a few minutes.
- Add the melted butter, eggs, high-grade flour and salt to the yeast mixture. Mix this with the dough hook attachment until just combined. It will only take a few minutes and the mixture will be very soft.
- Grease a 25cm x 20cm tupperware container and lid with a small amount of butter.
- Pour the brioche dough into the tupperware container and place in the fridge overnight.
- The next morning, take the dough out of the fridge and roll on a lightly floured surface until it is 1cm thick.
- In a small bowl, combine the softened butter, brown sugar and cinnamon.
- Using a palette knife, evenly spread this mixture onto the rolled-out brioche dough. The cinnamon butter mixture should extend right to the edges so every brioche cinnamon bun is properly coated.
- Evenly sprinkle the raisins on the brioche dough.
- Tightly roll the dough into a long roll. Cut into 4cm pieces until the roll is all cut.
- Gently roll each separate brioche cinnamon bun so it has a round shape and then place on baking paper in a rectangle tin (30cm x 20cm). Space the buns out a few centimeters apart as they will expand when they rise and cook.
- Cover the tin with a tea towel and place in a warm place until the buns have doubled in size (a few hours).
- Preheat the oven to 160 degrees.
- Place the buns in the oven and cook for 30-35 minutes or until the buns are lightly golden and spring back when poked.
- Take the buns out of the oven and cool for 10 minutes. While they are cooling, make the cream cheese icing.
- To make the icing: combine the cream cheese and ricotta in the bowl of an electric mixer. Whisk for a few minutes until fluffy. Add the icing sugar and whisk until fluffy and combined (5 minutes).
- Add the lemon juice and vanilla essence and whisk for 1 minute.
- Using a palette knife, gently spread 2 tablespoons of icing onto each bun.
- Leave to set for a few minutes and enjoy!
Makes 12 Buns