Nothing beats cinnamon buns on a cold morning.
Preheat oven to 425 degrees F (220 degrees C). Grease an 8 inch square pan.
Cut cold butter into 1/4 inch cubes. Toss cubes with baking mix until coated. Beat 1/2 cup milk and egg together; stir into butter mixture.
Turn dough onto cloth covered board generously dusted with baking mix; roll to coat. Fold and knead 10 times. Roll into a 15 x 8 inch rectangle. Spread with softened butter or margarine. Mix sugar and cinnamon, and sprinkle over dough. Roll up tightly, beginning at 15 inch side. Pinch edge into roll. Cut into 12 slices with a sharp knife. Place cut sides down in prepared pan.
Bake until golden, about 15 minutes. Remove from oven, and cool for 15 minutes.
Mix confectioners sugar and 1 tablespoon milk until smooth. Drizzle over cinnamon buns. Serve.
Per Serving: 198 calories; protein 3.1g; carbohydrates 32g; fat 6.7g; cholesterol 26.6mg; sodium 544.6mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.