No Yeast Orange Raisin Cinnamon Buns with
No Yeast Orange Raisin Cinnamon Buns with
I love a really love these cinnamon buns, it’s to do with the sweet glaze and the crunchy outside from all of that melted butter and extra cinnamon sugar.
When I want a cinnamon bun, I don’t want to have to wait too long to eat them, so this recipe, without yeast, it’s my way of getting something delicious and sweet into my mouth as soon as I fancy it rather than having to wait for them to go through all of those rising stages.
This Greek yoghurt and self-raising flour dough is really versatile for so many things.
Cinnamon buns are a great thing to eat at Christmas, it’s probably to do with the cinnamon. Let’s be honest, it’s the smell of the cinnamon sugar cooking that does it for me!
Although, these are definitely not just for the festive season, and certainly not the dough.
Use it to make simple flat breads and cook them in a dry frying pan before sprinkling them with some sea salt and pepper.
Perfect accessory for a great curry - the way the lovely Mr G likes them
Use your imagination when using this dough, I know I do!
Crispy, sweet, cinnamon sugar crust
What You Need
50g Currents
2 Large Oranges – Zest and juice
500g Greek Yoghurt
100g Castor Sugar
1 Tablespoon Cinnamon
460g Self Raising Flour – Extra for rolling out
Soft Greek yoghurt dough. Roll out to about £1 thick
Topping
50g Butter Melted – Extra for greasing the tin
100g Icing Sugar
Plus, Orange Juice
Sprinkle with the cinnamon sugar, orange zest and the raisins before rolling up loosely
How It’s Done
Heat oven to 180c
Place the currents and the orange juice from one of the oranges into a microwavable bowl and heat for one minute.
Take out of the microwave, give them a mix and set them aside.
Use the extra butter to grease the inside of a ten-inch cake tin.
Cut out a circle of non-stick baking parchment and place it in the bottom of the tin
Place the Greek yoghurt and the flour into a separate bowl, mix together to form a soft dough.
Mix the cinnamon and sugar together in a separate bowl and set aside until needed
Dust the work surface with flour – See Tip Box
Roll the dough out into a rectangle about the thickness of £1
Sprinkle two thirds of the cinnamon sugar over the top of the rolled-out dough.
Drain the raisins from the orange juice.
Sprinkle the raisins over the top of the cinnamon sugar
Sprinkle the grated orange zest over the top of the raisins
Starting with a long side, roll the dough up into a long sausage.
Cut the sausage of dough up into 14 pieces – See Tip Box
Sprinkle 1 Tablespoon of the cinnamon sugar into the prepared cake tin to coat the bottom of the tin.
Place the pieces of cinnamon dough, cut side up, into the prepared tin.
Pour the melted butter over the top of the dough pieces
Sprinkle the rest of the cinnamon sugar over the top of the dough
Place the tin into a hot oven and bake for approximately 25 minutes until the bins have risen and are dark golden on the outside
While the buns are baking, prepare the icing sugar glaze
Mix the icing sugar with some of the orange juice to form a runny glaze– See Tip Box
Once the buns are cooked, remove them from the oven and pour the icing sugar glaze over the top.
Tear apart to eat.
Before baking, drizzle melted butter over the top and then sprinkle the rest of the cinnamon suagar.
Tip Box
Flour – Don’t skimp on the flour when rolling out the dough. The dough I very soft, and may be sticky, so using extra flour to stop it sticking.
How Many? – I cut the dough sausage into 15 pieces. As the dough heats it will rose and spread out a little, but it’s ok the fill the tin.
Glaze – 1) The glaze should be runny and pourable when mixed with the orange juice.
2) If you like extra glaze, make extra and pour over the top of the cinnamon buns when they are completely cold.
Pull apart to eat
