Perfect for a crisp autumn day, cinnamon buns go perfectly with an afternoon tea or coffee. These little bundles of rich brown sugar and spice are filled with cinnamon and ground ginger, then topped with a fluffy sour cream, cream cheese frosting.
65 g / ⅓ cup Mirage Margarine, melted
543 g / 4¼ cup All-purpose flour
400 ml / 1¾ cup Milk, cold
6 g / 2 tsp Yeast, dry active
12 g / 1 tbsp Honey
12 g / 1 tbsp Salt
180 g / 3/4 cup Sour cream
95 g / 1/2 cup Brown Sugar
3 tbsp Ground cinnamon
7 g / 1 tbsp Ground ginger
125 g / 1/2 cup Cream Cheese
115 g / 1/2 cup Mirage Margarine
500 g / 4 cups Icing sugar
125 g / 1/2 cup Sour cream
- In a large mixing bowl, combine the flour with the milk, melted Mirage Margarine, yeast, honey, and salt. Using a large wooden spoon, combine the mixture begins to come together.
- Turn the dough out on to a floured surface and knead together into a ball.
- Place the dough into a bowl that is lined with Mirage Margarine. Cover with plastic wrap and rest in a warm place for 30 minutes.
- Turn the dough out onto the counter and give it a knead for about 2 minutes. Yeast can not move on its own, so through the kneading dough you help the yeast move around and find fresh flour to feed off of.
- Place the dough back into the bowl and cover for another 30 minutes.
- Repeat steps 4 and 5, three more times. for a total of 4 kneading sessions.
- Place the dough back into the greased bowl and cover with plastic wrap, and let it rest for 30 minutes.
- While you wait for the final rise, mix the cream cheese with an electric hand mixer until smooth. Then add in the second measure of margarine and cream until light and fluffy, approximately 3 minutes.
- Next begin adding the icing sugar to the cream cheese mixture one cup at a time, mixing on low speed just until incorporated before adding the next cup. Once all the icing sugar is added, continue mixing on high for 2 minutes.
- Gently stir the sour cream into the frosting just until it is fully combined. Doing this step with a mixer can cause the frosting to split, so it is best to do this by hand.
- Pre-heat oven to 400F(230C), and place an oven safe dish on the bottom rack of the oven, this will be used to create steam in the oven later.
- Place the dough onto a floured surface and gently begin rolling out the dough with a rolling pin, flouring the dough as needed to keep it from sticking, until it is approximately 24 wide by 36 long, with a thickness of about 1/4. This doesnt need to be a perfect square, it just needs to be thin.
- Spread 1/2 cup of sour cream across the surface of the dough leaving a 1 border around the edge of the dough.
- In a separate bowl, combine the brown sugar, cinnamon and ginger with a fork, breaking up any chunks of brown sugar. Sprinkle this mixture evenly across the sour cream on the dough.
- Beginning with the edge of the dough in front of you, start rolling the dough forward, pulling the dough towards you as you roll forward, keeping the roll nice and tight. Continue rolling right to the edge.
- Once at the end, pinch together the end flap of dough with the roll of the dough, closing off the bundle.
- With a sharp knife, begin slicing down the log width wise approximately 1 wide, giving you 12-14 thick cinnamon roll coins. When cutting with the knife , pull the blade towards you to cut the first layer, then press down sharply to cut through the remaining layers.
- Generously brush the bottom and sides of a casserole dish with Mirage Margarine. Begin arranging the cut rolls in the dish, leaving approximately 1/4 of space between the rolls. Cover the dish with plastic wrap and rest in a warm space for 30 minutes.
- Once the rolls have rested, place them into the oven on the second rack, and pour 1/4 cup of water into the pan on the lower rack. Close the oven and set your timer for 12 minutes.
- After the first 12 minutes, reduce the temperature down to 350F(180C) and continue baking for another 20 minutes.
- Once the buns are a deep golden brown across the edges, and bounce back to the touch, remove them from the oven and lightly brush them with 3 tbsp of melted Mirage margarine.
- Allow them to fully cool for 20 minutes before spreading as much frosting as you see fit across the top of them. Do this while the buns are still warm to the touch to allow the frosting to drip down between the layers.
- For a more individual treat, try baking these buns in ramekins or a lined muffin tin.
- When it comes to frosting, use a little or a lot. There is no wrong way to frost a cinnamon bun.
- For those who love chocolate, try adding a sprinkle of chocolate chips to the sheet of dough before rolling it up and cutting the individual rolls.