One of my very favorite things to eat in the morning is the cinnamon bun. A fine specimen, renowned for it’s superior light texture, syrupy taste and sugary glaze makes it irresistible, but unfortunately, it is a pain to make. The buns take a very long time, and can go wrong very, very easily. I personally think that this particular recipe, courtesy of SORTEDFood, is one of the easiest to follow and yields the best results, but would still only recommend trying it to a person who knows their way around a kitchen. When I made this, I found it to be quite time consuming – the whole process took me nearly 4 hours – but well worth the wait. On a side note, because this recipe was adapted to US measurements, the 2 cups of flour it calls for isn’t quite right – I ended up using just about 2 and 3/4 cups.

These were everything I love about cinnamon buns, but with the added addition of some citrusy flavor, which just made these lovely little rolls even better. Unlike the Kardashians, you’ll have trouble keeping these around, because they are seriously good. This recipe is sure to make your mouth water, but make sure to closely follow the instructions! The people who made this recipe have a video that goes along with it – it’ll be helpful to anyone who attempts to make these delicious delicacies. These cinnamon buns are, if done right, sinfully sweet. My advice is to give in to desire, and bring these delicious delights to life .
Ingredients
Dough
• 2 cups all purpose flour
• 2 tsp of dry yeast
• 1/3 cup soft brown sugar
• 1/3 cup melted butter
• 1 egg
• 200 ml milk
• 1 orange
Filling
• dark brown sugar 1/2 cup
• 1 ½ tbsp of ground cinnamon
• butter, softened 1/4 cup
Glaze
• 1/2 cup of confectioner’s sugar
• 2 tbsp of orange juice

Directions
• mix the flour, sugar and yeast in a bowl and add a pinch of salt.
• zest half of the orange (tangelo) into the bowl.
• make a well in the flour then pour the butter in and stir to combine.
• crack in one of the eggs and pour in the milk.
• mix the flour into the wet ingredients to form a soft dough before tipping everything onto a work surface.
• knead the dough for 10 minutes, until it becomes smooth.
• return the dough to the bowl and cover with Clingfilm.
• leave in a warm place for 2 hours or overnight in the fridge.
• combine the dark brown sugar and the ground cinnamon with a pinch of salt.
• roll the dough out into a wide rectangle as thin as possible, using a lightly floured surface.
• spread the butter over the dough, leaving a thin border all the way round.
• scatter the cinnamon sugar mixture over the butter.
• roll the dough into a long cylinder, as tightly as possible and cut it into even swirl slices about 2cm thick.
• grab a couple of deep baking dishes and brush them with oil.
• place the rolls around the outside of the dish with very little space between them and one in the middle.
• cover with saran wrap and leave for another hour, until they double in size and are all touching each other.
• preheat the oven to 190º C ( 375º F)
• brush the buns with the extra egg and bake for about 20 minutes, until golden on top.
• remove the buns once cooked and cool for 10 minutes on a wire rack.
• mix the icing sugar with the orange juice.
• drizzle the glaze over the tops of the buns.
• serve slightly warm for the best flavor!