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slow-cooked cinnamon-spiced buns

9 November 2014 by Dominic Franks

… I always find early November a very strange time of year.  Working in the heart of London is like being both front of house and back stage at the worlds most extravagant theatrical production of Christmas… if you hang around late enough you see the set-dressers arrive with their cranes and cherry-pickers and cable spools of fairy-lights and then when you arrive back in town the next day it’s as though Santa’s little helpers have sprinkled their magic over the streets.  The only problem I have is that it’s not quite Christmas yet and even though November has Bonfire Night at the start of the month, which has been completely superseded by an Americanised Halloween, it seems to hang around at the back row of the chorus not doing much, waiting for December to push its way to the front of the stage in all it’s peacock finery… and it’s different for our US cousins who have Thanksgiving to break up tedium… perhaps we need to invent our own new mid-season festival before the big show-stopper arrives.  Or maybe not, i’m not sure any of us could handle any more cake…

slow-cooked cinnamon-spiced buns
yes, you couldn’t keep e away for long but here I am, back to the slow-cooker once more. This time with something a little different… when I saw this recipe in Miss South’s brilliant book Slow Cooked I was so intrigued I just had to have a go.  The dough is very easy to make with barely a knead in sight and the only slightly tricky part is the rolling out and spreading of the filling but because this recipe makes double the amount you need you’re rewarded for you hard efforts by the joy of knowing you can freeze half and make these glorious buns again without the hassle.  The texture is exceptionally light which is mainly due to the fact that the gradual heating of the slow cooker rises the buns as they bake… you quite simply have to bake these buns!

for the dough
450g plain flour
75g sugar
1/4 teaspoon salt
3 sachets of fast action dried yeast
75g butter – melted
200g milk
1 egg – beaten

for the filling
100g softened butter
100g soft brown sugar
11/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1 tablespoon honey – warmed

sift the flour into a large bowl and add the sugar, salt and yeast.  Gently melt the butter then add it to the milk and beaten egg and pour it into the flour.  Bring it together (I use a rubber spatula) and then once combined use your hands.  It will be sticky and look a little ragged.

tip it out onto a floured surface and oil the bowl.  Knead the dough for a few minutes until the surface becomes smooth and the while dough becomes a little drier.  Place it back into the bowl, cover with a tea towel and allow it to rise for at least 30 minutes

whilst the dough is proving make the filling… mix the soft butter with the brown sugar and add the spices and set aside

once the dough is proved, lift it out of the bowl and onto a floured surface.  Roll it out to a rectangle 45cm long by 20cm wide… this sounds quite daunting but actually the dough is very pliable and rolls into shape nicely.

use the back of a spoon the spread the filling out onto the dough ensuring you go all the way to the edges, then carefully roll the long end of the dough up towards you to create a tight roll.

line the base and sides of your slow cooker with some greaseproof paper, then cut the long roll in half (wrap one half in cling film and freeze) then cut the remaining into 3cm thick spirals and place them into the slow cooker, one in the centre and the rest around it in a flower pattern

place 4 sheets of kitchen paper on top of the slow cooker and pop the lid on (the paper will absorb any moisture) and set the slow cooker on high for 1 1/2 hours… after 1 hour, take the lid off and brush the top of the buns with warm honey, then place the paper and lid back on and continue to slow cook until the timer is finished.

if you don’t have a slow cooker these can be baked in a 20cm round greased and lined cake tin… I would suggest 170C for 30-40 minutes but check they don’t burn!

… these taste amazing served warm but even though they only lasted until the afternoon, tasted just as good cold…

I am entering this into this months Cooking with Herbs bloggers group hosted by Karen from Lavender and Lovage as the theme is Sugar and Spice

eat and of course, enjoy!

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Filed Under: Bread, Cakes Tagged With: buns, cinnamon, honey, slow-cooked, slow-cooker, spices, sugar

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Comments

  1. Janice Pattie says

    9 November 2014 at 11:07 am

    Oh Dom, I'm imagining these baking overnight ready for Christmas morning breakfast, can you smell that cinnamon? Miss South is a genius, oh and of course you are too 😉

  2. Rosemary Guthrie says

    9 November 2014 at 11:37 am

    Dom, I'm salivating and need one of these NOW!

  3. belleau kitchen says

    9 November 2014 at 12:38 pm

    Thanks Janice. I am a genius!

  4. belleau kitchen says

    9 November 2014 at 12:39 pm

    I know. I'm so tempted to unfreeze the second batch already!

  5. freerangegirl says

    9 November 2014 at 4:39 pm

    I don't think any would have made it into the freezer in this house! Perfect for this time of year.

  6. Kate@whatkatebaked says

    9 November 2014 at 4:48 pm

    I never realised you could slow cook buns (ahhh, that old adage of learning something new each day). This is my favourite time of year in the Big Smoke- seeing it transformed into a winter wonderland!

  7. Kavey says

    9 November 2014 at 7:38 pm

    It's a great book for suggesting ways to use the slow cooker for greater variety…

  8. Janice Pattie says

    9 November 2014 at 8:37 pm

    🙂

  9. Kate Glutenfreealchemist says

    9 November 2014 at 8:55 pm

    There is something totally addictive about cinnamon buns…… I have to make a GF version! Great that you can make them slow-cooked. I say get the second batch out of the freezer straight away……. sod the waistline and just make some more!

  10. Maureen | Orgasmic Chef says

    9 November 2014 at 10:34 pm

    I've been to London at Christmas time and just thinking about it makes me smile. As an American living in Australia, Santa wearing shorts is just odd and I've been here 20 years.

    Even in this heat, these buns would put a smile on my face and let me pretend it's cold outside. I love that I can put the slow cooker in the garage and have no heat in the kitchen at all. Brilliant.

  11. Anna's kitchen table says

    9 November 2014 at 11:31 pm

    You're really making me want this book, Dom! 🙂 Such a great recipe! I love cinnamon buns I do.

  12. Susan Lindquist says

    10 November 2014 at 1:14 am

    Who would ever think you could bake in the slow cooker ???? Well, hotdog!

  13. bellini says

    10 November 2014 at 11:15 am

    There is a wave of support here in Canada to not put up Christmas decorations until after Remembrance Day. Shops will not adhere to that rule but it would be nice for them to wait until Hallowe'en is over;-) As for the buns I love them warm from the oven.

  14. Choclette Blogger says

    10 November 2014 at 12:46 pm

    I am so in love with this idea, I am just going to have to root out my slow cooker and try it.

    If I had my way there wouldn't be a mention of the C word until 1 December – but hey ho ….

  15. Karen S Booth says

    10 November 2014 at 4:03 pm

    That's IT! These are SO going to be on my menu for Christmas! Made in my crock-pot of course! THANKS for linking them to Cooking with Herbs! Karen

  16. Charlene F says

    10 November 2014 at 8:01 pm

    Your pictures are making me drool, your cinnamon buns look totally divine x

  17. Stuart Vettese says

    11 November 2014 at 8:59 pm

    Dom, I am loving your buns! They look very inviting 😀

  18. Maggie says

    12 November 2014 at 12:06 pm

    These are a fabulous idea and I must look out for the book too especially as I'm a fan of Brixton Village…..

  19. Baking Addict says

    16 November 2014 at 9:40 pm

    Slow cooker cinnamon bun? I can't believe it! Our slow cooker is on the go almost everyday but I've never tried making sweet recipes. I'm definitely giving this a go especially with Christmas coming up. The book is going on my Christmas wishlist now.

  20. Maids of Atlantic Highland New Jersey says

    1 October 2016 at 9:40 am

    I love this kind of buns – light and fresh and full of flavour.

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My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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