cinnamon buns inspired by san francisco

 Ever since visiting Molly Stones in Sausalito i have been on the quest for a perfect "molly stones cinnamon bun" to make here.
I have had many attempts, some too doughy, some too bready, some not sweet enough, some too sweet.
Anyway with an amalgamation of a load of recipes and a lot of experimenting , i think i am there (18 were snaffled in a flash so i think they were ok!!)

also the blue stripey fabric in the pic is a sneak peak from my new collection! it is called provence stripe and will launch later in the year.

so my made up recipe is as follows (after the picture)
just a few things first though!
1. it wasn't until i tried baking them in a silicone muffin tin that i got the required squelch factor of the molly stones version ( though they were still delicious when i did them in a round cake tin)
2. i used a bread maker on raisin dough setting to make my dough, as i am impatient and had a million other things to do!
3. i usually make them unto the second rise and then leave them in a cold oven overnight to rise and then bake them when i wake up.

recipe

500g strong white flour

1 sachet of easy blend yeast

1 heap teasp salt

3  heap tablespoons sugar

1 teaspoon cinnamon

1 large free range egg

1 heap tablespoon butter

125ml milk

2 heap tablespoons yoghurt (i used greek because thats what i had, i think you could use any natural - apart from a 0% fat)

1 heap tablespoon marmalade

150g rasins or sultanas

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1heap tablespoon cinnamon mixed with 3-4 tablespoons soft brown sugar

2 tablespoons softened butter (do not use marg)

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tip all the ingredients into the bread maker in the order that your machine likes them and set to dough setting on mine this takes 2hrs 40mins.

if making by hand mix the dry ingredients in a roomy bowl, then mix the wet ingredients in a jug, then get messy! pour the wet in to the dry and mix it with your hands till you have a lovely smooth elastic dough. knead it and knead it some more, till the dough feels smooth and silky, then leave in an oiled bowl to rise, tom from hobbs suggests covering your bowl with a shower cap, the ones you get free in hotels! - this is a fab tip. leave to rise till doubled in size, about 1-2 hours depending on how warm it is, i use the airing cupboard or a warming oven.

after its proving tip the dough on to a lightly floured surface and roll out in to an oblong - tricky because it is springy and won't stay where you want it. but do your best to get it long and about 20cm wide. 

spread the dough as best you can with the softened butter - you may need a bit more, i didn't measure i just liberally covered the dough, sprinkle lavishly with the cinnamon sugar.

roll up along the length (difficult to explain but if you have the long side facing you roll in to a long sausage).

slice into spirals about 2cm thick, and pop each spiral in to a silicone muffin tin hole (if you are using a metal one you will probably need to grease it to stop any sticking, or put then in a cake tin with sides about 1cm spaced to allow for their next rise.

leave to rise (i do this overnight) till doubled in size then bake in a hot oven - don't let them catch.

i drizzled mine with icing made with icing sugar, orange juice and cinnamon.

scoff yourself silly!!!