Blog Post

Overnight Cinnamon Buns with Roasted White and Dark Chocolate Ice Cream

Juliette Richards • Jun 28, 2022

Afternoon tea on a cold day doesn’t get any better. Whether you’ve managed to hit the slopes or been out for a good bike or hike, coming home to cinnamon buns with delicious Roasted White and Dark Chocolate ice cream is a real treat.

Recipe makes 12

225ml milk
1tbsp active dried yeast
90g+ 1tbsp sugar
550g strong white flour
1tsp ground cinnamon
1tsp vanilla extract
2 eggs
75g butter, melted
1tsp salt

Filling

6tsp butter, room temp
180g soft brown sugar
2tbsp cinnamon

Maple Frosting

120g cream cheese
3tbsp butter, soft
75g icing sugar
1tbsp vanilla extract
4tbsp maple syrup
Pinch of salt

Method


  1. Warm milk to finger temp, add yeast and 1 tbsp sugar. Rest for 5 mins
  2. Put flour in a bowl with cinnamon and salt. In another bowl add 90g sugar, vanilla extract, eggs and melted butter. Combine and add to flour mix with milk. Mix until a dough forms.
  3. Knead for 10 mins, till smooth and springy. Put in a lightly oiled bowl and cover for 1 hour or until doubled in size. Grease and line a tin.
  4. Roll out on a lightly floured surface and form a rectangle 40 * 60cm. Spread filling of soft butter with mixed sugar and cinnamon over dough and press down.
  5. Start at long edge and roll like a Swiss Roll. Cut into 12 pieces and place in tray and cover. Leave in fridge overnight.
  6. Bring to room temp for 1hour and bake a 200/180°c for 20-25mins.
  7. Combine all ingredients for frosting with a whisk and spread over buns while they are still warm.

Serve with PURE New Zealand Roasted White and Dark Chocolate Ice Cream

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