I don’t know whose recipe this was, my brother-in-law forwarded it to me, but whoever it was…give that man (or more likely that lady) a Bell’s!
This is really simple and delicious. What I like about it most is that the icing is not too sweet.
Serves 8-10
Ingredients:
1kg bread dough
1 cup salted butter (melted)
1 cup brown sugar
½ cup cream cheese
1 cup icing sugar
½ tsp vanilla essence
Pinch of salt
Cinnamon according to taste
1 Flake (crumbled)
Roll out the bread dough on a floured surface into a rectangular shape. I bought a bag of bread dough from the supermarket; they usually come in 1kg bags.
Be sure to roll out the dough as thin as possible. I didn’t roll it out thin enough and ended up with huge buns! They tasted just as good, no doubt - but you'll get more portions from the recipe if you make them smaller. Next time I would probably cut the dough into 2 equal pieces (lengthwise) to make sure that the rolls aren’t too thick.
By now the butter would have started to set just a little bit which is exactly what you want because you want to smear it over the dough surface. (Leave just enough butter to glaze the buns later)
Next sprinkle the sugar over the buttered surface followed by the cinnamon.
Place a sheet of baking paper on a baking tray. In fact use 2 baking trays if you can.
Roll up each rectangle into a long sausage and cut it into roughly 4cm pieces. Place each piece on the baking paper leaving enough space between them so that they can rise. They will easily double in diameter so make sure to leave enough space.
You can start with the icing while you let them rest in a warm spot for 30 minutes.
Melt the other half of the butter and whisk it until it starts to cream. Add the cream cheese, icing sugar, vanilla and salt and mix well until you have a smooth & silky texture.
Pre-heat the oven so long on 180 degrees.
When the buns have risen to double their original volume, melt the left-over butter from earlier and glaze the buns with butter. You’ll need to be gentle so that they don’t fall flat now.
Pop them in the oven for about 25 minutes.
I iced them immediately after they came out of the oven so that the icing could melt and be absorbed into the buns (about half the icing). Sprinkle the Flake over them and let them cool down.
Once they have cooled down, apply the rest of the icing on top.
When working with meat or seafood you have to wash your hands often otherwise everything you touch in the kitchen is full of raw meat finger prints. What makes this recipe such a pleasure is that you don’t want to wash your hands but would rather lick your fingers clean!
Enjoy!
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