Cin­na­mon buns with cream cheese ic­ing

YOU Best Recipes: Braai - - Contents -


1 kg ready-made bread dough (avail­able in the bak­ery sec­tion at su­per­mar­kets)

60 ml (¼ c) cin­na­mon sugar

60 g but­ter


230 g cream cheese

250 ml (1 c) ic­ing sugar

30 ml (2 T) le­mon juice or ground

cin­na­mon Pre­heat the oven to 180 °C. Grease a roast­ing pan, cast-iron pan or cast-iron pot.

1 Buns Roll out the dough to 1,5 cm thick. Sprin­kle over the cin­na­mon sugar and dot with but­ter. Roll the dough into a long sausage and cut into 2 cm thick wheels.

2 Ar­range the wheels in the pre­pared pan or pot and al­low to rise for 30 min­utes un­til it dou­bles in vol­ume.

3 Bake for 25-30 min­utes or un­til done – a skewer in­serted in the mid­dle should come out clean.

4 Ic­ing Mix all the in­gre­di­ents to­gether and spread over the hot buns. Serve luke­warm.

Over the coals Ar­range the dough wheels in a cast-iron pot or pan, cover with a lid and al­low the dough to rise for about 30 min­utes un­til it dou­bles in size. Place over mod­er­ate coals, also plac­ing a few coals on top of the lid. Bake for 25-30 min­utes un­til done and spread the ic­ing over the hot buns.

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