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Sweet comfort: baking cinnamon buns with cosy food illustration

Hello food enthusiasts! Today’s post features a recipe illustration straight from my cookbook This Better Pan Out. I’ve poured my heart into every drawing, and it’s been such a joy blending art with comfort food. If you’re on the hunt for a food illustrator to enhance your cookbook or magazine, look no further. I’m Anna Lena, and I specialize in making recipes jump off the page in the most delicious way possible.


Today I will share with you how to make the most delicious cinnamon buns!



Cinnamon buns food illustration by Anna Lena Feunekes
Cinnamon buns food illustration by Anna Lena Feunekes

Ingredients

500g white flour, plus extra for

dusting

7g sachet dried yeast

1 tsp ground cinnamon

50g golden caster sugar

200ml warm milk

2 eggs

100g butter, softened, plus extra

for the tin

2 tbsp syrup


For the Filling:

150g light brown soft sugar

2 tbsp ground cinnamon

125g butter, at room temperature

For the Icing:

50g soft cheese

50g icing sugar

1⁄4 tsp vanilla extract


Step by step

Combine all dough ingredients (except butter and syrup) in a stand mixer bowl with 1 tsp salt. Bring them together into a dough. Transfer the dough onto a floured surface and knead until smooth, approximately 2 minutes. Place it back in the bowl. Gradually add softened butter, 1-2 tsp at a time, while mixing on a medium setting. Alternatively, knead the butter by hand until smooth. Flatten the dough into a square (20 x 20cm), cover, and freeze for 30 mins or chill for at least 1 hr. Butter and line the base and sides of a deep baking tray (roughly 20 x 30cm). For the filling, mix sugar with cinnamon and a pinch of sea salt. Set aside 2 tbsp and beat in the butter to form a thick paste. Roll the chilled dough into a rectangle (35 x 25cm) on a floured surface. Spread the filling to cover the entire surface. Fold the bottom third into the middle, then fold over the top third. Chill the dough for another 30 mins. Re-roll the dough into another rectangle (40 x 30cm). Roll it up along the long edge into a tight log. Cut in half, freeze for 15 mins to firm up, then cut into 12 equal- sized slices. Arrange the slices, spiral side-up, in the tin. Prove in the fridge for at least 1 hr or up to 24 hrs. Preheat the oven to 200C. Bake the buns for 20 mins, then sprinkle over the reserved cinnamon sugar and bake for an additional 10-15 mins until deep brown. Mix golden syrup with 2 tsp boiling water. Brush the buns with the syrup glaze as soon as they come out of the oven. While they cool slightly, prepare the icing by beating soft cheese, icing sugar, and vanilla together. Gradually add 1-2 tbsp boiling water until a thick but pourable consistency is achieved. Drizzle the icing over the buns and indulge in the deliciousness!


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