Bringing Out The Big Buns

July 29th, 2011

If you follow us on facebook you will know that I made cinnamon buns recently.  I have decided that this year will be the year I stop freaking out about yeast and pastry.  I’m not sure about you but I often overlook a recipe if it calls for either yeast or pastry because I am scared to death of it.  No more I say!  I mean really, how hard can it be?  In most cases you have to do very little to make it work – yeast just needs time and agitation, pastry time and a light hand.  (I sound all relaxed about it here but while I was waiting for the dough to rise I managed to work myself into a right panic – hey Fi?)  I just have to keep telling myself that all good things come to those who wait – and when working with dough, that statement certainly rings true.  And these things were so worth the wait!  Warm, doughy buns laced with brown sugar and cinnamon and then topped with cream cheese icing.  So if you have an afternoon handy then tackle these delicious buns – and rid yourself of the fear of dough forever…next step, a sourdough starter and real homemade bread then a valium and a lie down!

Cinnamon Buns with Cream Cheese Icing adapted from Smitten Kitchen 


1 cup milk

3 tablespoons butter

3 and 1/2 cups plain flour

1/2 cup sugar

1 egg

1 7g packet dry yeast

1 teaspoon salt


Combine milk and butter in bowl and microwave until butter melts and mixture is between 50 to 55 degrees celsius. Pour into mixer blow with 1 cup of flour, sugar, yeast, egg and salt.  Mix on low speed for 3 minutes.  Add the remaining flour and beat on low until a soft dough appears.  Add more flour if dough is too sticky.  It should form a ball and pull away from the sides of the bowl.  Turn dough out onto a floured surface and knead for 8 minutes.  I should say that I have a dough hook for my mixer which makes this part easy but it is really good for your triceps and, let’s be serious here, you are about to eat a whole whack of badness so a little 8 minute workout for your arms helps make the buns more guilt free.  Lightly oil the bowl and turn kneaded dough into it and place in a warm dry spot for 2 hours or until doubled in volume.


3/4 cup brown sugar

2 tablespoons ground cinnamon

1/4 cup butter at room temperature

Pinch of salt

Mix all ingredients in bowl and set aside.

Once dough has doubled in volume press down and transfer to a floured work surface.  Roll out to a large rectangle and spread over butter and cinnamon mixture.  Roll up to make a log and then slice into eight pieces.  and place in a greased baking dish.  Cover with cling film and place in a warm dry spot for about 45 minutes or until they have again doubled in volume.  Preheat your oven to 190 degrees celsius.  When dough has doubled in size place in middle rack of oven and cook until golden or about 20 minutes.  When done flip out onto a rack and then turn over to cool.

Cream Cheese Icing

240 gms cream cheese

1/2 cup icing sugar

2 tablespoons butter

dash vanilla extract


Whisk all ingredients until smooth and combined.  Add milk to ensure a drizzling consistency.  Put into piping bag and drizzled over cooled buns.  Serve and eat immediately.

Be My Friend

July 28th, 2011

See that spot on the lower right hand side of the page there?  The S60 one?  If you press it you can sign up to be our friend on facebook.  It sure would make us happy!  And do it now – before you get distracted by the pretty lights.


Studio Sixty Photography is Brisbane wedding photographer Jason Starr, and studio manager Sally Ogilvie.

Well known for creative, natural, candid photographs of both local and international weddings, Studio Sixty Photography is capturing now and forever.

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