Kipper got a new book every night of Chanukah. Her favourite one was The Goldilocks Variations, by Allan and Jessica Ahlberg. It starts off with a retelling of the traditional Goldilocks story and gets sillier and sillier. In the first story we learn that “Bears love buns” – especially warm, sweet, cinnamon buns with dried fruit. Then come the Bliim – strange alien beings who have their own words for the items familiar from the story. And “Bliim love boozls.”
And so it is that in our house, buns with cinnamon and/or raisins have become known as boozls. And who doesn’t love a warm, sweet, raisin-y, cinnamon bun? Mmmmm. Boozls.
I’d been playing with the idea of making some for a while, when I came across a quick, no-yeast cinnamon buns recipe at The Blissful Table blog. It didn’t have raisins, but that was easy enough to fix. Once I’d translated the recipe from American, and made a few more tweaks (because I can never leave a recipe alone), we were all set.
THEN, we decided to go and admire the snowdrops at Anglesey Abbey. It was a glorious sunny afternoon, we had a lovely walk through the winter garden, and then found that the watermill was milling, much to Kipper’s delight. We bought a big bag of freshly stoneground wholemeal flour – so fresh it was still warm from the friction of the mill stones! – and brought it home, ready for boozl-making.
Hence, these are wholemeal cinnamon buns. DH thought the wholemeal flour added a delicious nutty flavour that chimed well with the cinnamon and raisins. I tend to agree. It also gives the illusion of ‘healthiness’ 🙂 If you don’t fancy them wholemeal then by all means use regular white flour. I can’t imagine you’ll go too far wrong.
The maple syrup glaze is there because I love love love maple syrup, and I thought it would be delicious with raisiny cinnamon buns. I was right. If you don’t like maple syrup just leave it out and add a drop more milk to the glaze instead.
One final note – I made these in the Kenwood mixer, but I think they would be pretty easy to do by hand, kneading in the extra flour until the dough is smooth. It’s not like working a yeast dough, which can be hard going. If you do make them by hand, please leave me a note in the comments and let me know how easy (or otherwise) it was. Thanks!
Makes 12 buns.
- 350g wholemeal flour + an extra 100-150g
- 2 tbsp golden caster sugar
- 1.25 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 0.5 tsp salt
- 250ml natural yogurt
- 85g butter, melted
- 2 tbsp very soft butter
- 3tbsp light brown sugar
- 1 tbsp cinnamon
- 75g raisins
- 75g icing sugar
- 1 tbsp milk
- 1 tbsp maple syrup
- Preheat the oven to 220C. Butter a round baking tin and set aside.
- Mix the flour, caster sugar, baking powder, bicarb and salt. Stir in the yogurt and melted butter and combine to give a (very) sticky dough. I did this in the Kenwood mixer with the dough hook. Add the extra flour a little at a time until the dough is smooth and comes away from the sides of the bowl cleanly. You may not need all the flour.
- Lightly flour a work surface and roll out the dough to give a rectangle 1cm thick. Spread the soft butter all over, then sprinkle evenly with the brown sugar, cinnamon and raisins. Roll up from the long edge to give a giant roly-poly.
- Cut into 12 slices, each 2-3cm thick.
- Arrange the slices in the greased tin. Bake in the preheated oven for 20-30 minutes until golden brown.
- Meanwhile, make the glaze by combining the icing sugar, milk, and maple syrup.
- Cool the cinnamon buns in the tin for a few minutes, then transfer to a plate and drizzle with the glaze. Eat warm with a cup of tea.
Because I am obsessed with kitchen gadgets I have this amazing rolling pin which makes perfect even rolling a doddle. It easily flattened the dough into a sheet of even thickness, so filling and rolling up was dead easy. If you make a lot of pastry, biscuits, or other roll-out-able things, I highly recommend it.
Oh yes, Kipper insisted that, “Mummy, I’m afraid it needs a cherry to be a proper boozl.” This one was hers.