Raspberry Cinnamon Buns
Easy small batch raspberry cinnamon buns with almond cream cheese frosting. Individual mini raspberry filled cinnamon buns make for sweet large heart-shaped buns - the perfect brunch for someone special.
Equipment
- 3 heart-shaped springform tins
- electric stand mixer fitted with paddle attachment
Ingredients
Ingredients for Cinnamon Dough
- ⅓ cup full fat (whole) milk heated to about 113°F (45C)
- 1¼ teaspoon dry active yeast
- ½ teaspoon superfine granulated sugar or caster sugar
- 1½ cups strong bread flour
- 2 tablespoon light brown sugar (muscovado) firmly packed
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 egg
- 2 tablespoon unsalted butter softened at room temperature
Ingredients for Fresh Raspberry Filling
- ½ cup fresh raspberries mashed with a fork
- 1 tablespoon cornstarch or cornflour in the UK
- 1 teaspoon ground cinnamon
- ¼ teaspoon almond extract
- 2 tablespoon unsalted butter softened at room temperature
Ingredients for Almond Cream Cheese Frosting
- ½ cup spreadable cream cheese
- 1 tablespoon powdered sugar or icing sugar
- ¼ teaspoon almond extract
Instructions
- Begin by activating the yeast. Sprinkle the yeast and the granulated sugar over the warm milk, stir and set aside for 10 minutes until foamy.
- Meanwhile, in the bowl of a stand mixer fitted with a dough hook, stir together the dry ingredients - the flour, salt, cinnamon and brown sugar.
- Once the yeast is foamy, add this to the flour mixture, followed immediately by the egg and butter. Knead on a low setting until combined into a dough and then continue kneading for 15 minutes until the dough pulls away from the sides of the bowl.
- Transfer the dough to a buttered bowl and cover with plastic wrap. Set in a warm place for about 90 minutes until doubled in size.
- While the dough proofs, mix together the smashed raspberries, cornstarch, cinnamon and almond. Allow to sit for at least half an hour.
- When the dough is ready, turn out onto a clean work surface. Stretch and roll the dough to a roughly 11" square.
- Butter the dough with 2 tablespoons of softened butter to within 1" of the edges.
- Then spread the raspberry filling over about ¾ of the buttered section, leaving a ¼ gap on the right side.
- Roll the dough tightly from the left side to the right. The gap in filling will help the filling to not leak too much out of the roll as you go.
- Use a sharp knife of dough slicer to cut about 1½" off each end of the dough log, then slice the log into 9 equal pieces.
- Place three of these in each of the three heart-shaped baking tins. (see note)
- Cover the tins with a clean tea towel and proof for a second time for about 90 minutes, until doubled in size.
- Preheat the oven to 350°F (175C/155C Fan).
- When the buns are ready, bake in the centre of the preheated oven for about 20 minutes until risen and browned on top.
- While the buns bake, mix together your spreadable cream cheese, almond extract and powdered sugar until you reach a smooth consistency. If you want a sweeter frosting, you can add a bit more icing sugar. Adding milk will help make the frosting looser if you want a thinner consistency.
- Once removed from the oven, allow to cool for about 10 minutes before spreading or drizzling with cream cheese icing.
- Serve warm for the freshest raspberry cinnamon rolls!
Notes
This recipe can be made in other size pans. See the blog post above for suggestions. In general, you are looking for any baking tin that allows the buns to sit together with a bit of room to grow. They go through a second proof and then will rise further in the oven, so you do not want them super tightly packed at the stage of adding to the pan.
Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!