Cinnamon & Walnut Buns with Coffee Glaze

Cinnamon & Walnut Buns with Coffee Glaze

As I mentioned in my last post, I’ve left my old job. I started my new job (a new shiny role as a Content Marketing Manager at a different agency) this week. My previous job is the one that got me down to London and I’m thankful for that. I met some great people and it gave me more experience to add to what I already had from my time at Epiphany in Leeds. As a farewell I decided to bake them two separate things to remember me by. I opted to re-bake the Caramel Filled Choc Chip Cookies (replacing the Galaxy Caramel with Lindt Salted Caramel, my new fave) and to finally make cinnamon buns again after a long while without trying them. Most of my office is addicted to coffee so making cinnamon buns with a coffee glaze just made sense.

Cinnamon & Walnut Buns with Coffee Glaze

I had a pretty hectic final week, with very little free time on the evenings so managed to fit baking both of these into the evening which Bake Off was on (using that part of the night to chill cookie dough and prove cinnamon buns). I didn’t finish baking though until late (gone midnight), not being able to put anything away until it was completely cooled. Couple that with getting up at 6.30am so I could photograph the cinnamon buns, it meant that by the time I got to the #FDbloggersmeet (thanks for organising Loriley) in Camden that night I was shattered, but in desperate need of gin.

Cinnamon & Walnut Buns with Coffee Glaze

The glaze on these buns uses freshly brewed but cooled coffee, and you can make it as strong as you want. As I’m not a massive coffee nut I kept it mid to low in strength but you could easily make it stronger. I didn’t want it to completely override the taste of the whole bun.

Cinnamon & Walnut Buns with Coffee Glaze
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • **For the Buns**
  • 200ml milk, lukewarm
  • 50g sugar
  • 1 envelope (10 g) instant dry yeast
  • 70g butter, melted
  • 1tsp salt
  • 2 egg yolks
  • 500g strong bread flour
  • **For the filling**
  • 100g butter
  • 2tbsp cinnamon
  • 100g brown sugar
  • 100g chopped walnuts
  • **For the glaze**
  • 250g powdered sugar
  • 1-2tbsp brewed coffee
  • 1-2tbsp milk
Instructions
  1. Sprinkle the yeast over the top of the warmed milk and set aside for about 10 minutes while the yeast activates.
  2. Mix the ⅔s of the flour with the salt, butter, yolks and sugar. Stirring until combined.
  3. Pour in the milk/yeast mix and mix through using a dough hook, adding the remaining flour as it mixes. Place the formed ball of dough into the base of a large oiled bowl. Cover with a damp cloth and leave at room temperature to rise for about 1.5 hours, or until doubled in size. The dough will be ready when you push a whole with your finger and it doesn't spring back.
  4. Mix the brown sugar, cinnamon and walnuts in a bowl.
  5. Roll this dough out into a large rectangle and brush all over with the melted butter. Cover with the cinnamon mixture. Roll the dough into a log, starting from the long edge closest to you.
  6. Cut into disks along the length, each about 2.5cm wide. Butter a pan and place these disks into the prepared pan. Cover again and leave to prove for a further 30 minutes.
  7. In the meantime, pre-heat your oven to 180°C (160°C fan assisted).
  8. Bake the buns for about 30 minutes (until golden brown, mine were slightly overcooked on top so be careful during those last few minutes).
  9. Leave to cool in the pan.
  10. **For the glaze**
  11. Combine all the ingredients for the glaze and drizzle over the top of the buns, as sparingly or as covered as you wish.