Soft cinnamon buns with plums, made with juicy damsons and fresh orange zest for a subtle festive twist. Absolutely delicious! Baked spaced apart, they stay wonderfully soft and juicy, generously glazed and fresh for longer. Highly recommended!
Makes 12 buns.
Ingredients for the dough:
- 540 g plain flour
- 80 g caster sugar
- ¾ teaspoon salt
- 10 g dried yeast or 20 g fresh yeast
- 75 g butter, melted
- 250 ml milk
- 2 large eggs
Mix the flour with the dried yeast (if using fresh yeast, prepare a starter first). Add the remaining ingredients and knead the dough, adding the melted butter towards the end. Knead thoroughly until soft and elastic. Place in a lightly floured bowl, cover with a tea towel and leave in a warm place to rise until doubled in size (about 1½ hours).
Roll out the dough into a rectangle about 40 × 50 cm, lightly dusting with flour to prevent sticking. Brush with melted butter, sprinkle with cinnamon sugar and scatter over the plums. Roll up tightly along the shorter side to form a log. Slice into 3 – 3.5 cm pieces (12 equal portions).
Place the rolls onto two lined baking trays, leaving space between them. Cover and leave to rise again for about 30 minutes, until doubled in size.
Bake at 180°C for about 20 minutes. Remove from the oven and cool slightly. Glaze while still slightly warm.
Ingredients for cinnamon plum filling:
- 40 g butter
- 100 g light brown sugar
- 2 tablespoons ground cinnamon
- 500 g plums (e.g. damsons)
- zest of 1 orange
- 1 tablespoon cornflour
Melt the butter and leave to cool slightly. Mix the sugar with cinnamon. Stone and slice the plums into thick pieces, toss with the orange zest and coat lightly with cornflour. Set aside.
Ingredients for icing:
- 1 cup icing sugar
- 3 tablespoons boiling water
Mix until smooth (using a spoon or mixer). Adjust consistency with water or icing sugar as needed.
Method for bread machine users:
Place all the yeast dough ingredients into the bread machine in the following order: liquid ingredients first, then dry ingredients, and finally the yeast. Select the ‘dough’ programme (kneading and first rise). Once the programme has finished, remove the dough, knead it lightly, and continue according to the main recipe above.
Tip: You can also use a piece of string or thread to cut the rolls neatly – place it under the dough and pull to slice cleanly.
Enjoy!
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