RECIPE: Cinnamon Bon Bons
2¼ tsp instant active dry yeast
1 cup warm water
½ cup granulated sugar
¼ cup buttermilk
7 tbsp butter, divided
5 ½ to 6 cups all-purpose flour
2 tsp salt
FOR THE FILLING
½ cup butter, softened
1½ cups light brown sugar
2 tbsp ground cinnamon
1 tsp corn flour
FOR THE ICING
120g cream cheese, softened
¼ cup unsalted butter, softened
1 cup icing sugar
½ tbsp fresh lemon juice
1 tsp vanilla extract
½ tsp salt
1 In the bowl of a stand mixer or food processor fitted with a dough hook, add the water, sugar and yeast. Swirl to combine.
2 Melt 6 tbsp of the butter in a microwave-safe bowl. Add the buttermilk, eggs and butter and beat with a fork until the eggs are mixed.
3 Add the buttermilk mixture to the bowl of the stand mixer. Mix on low and add 4 cups of flour, one cup at a time. Add the salt.
4 Once the flour is mixed in, add the remaining flour slowly until the dough becomes a ball and completely pulls away from the walls of the mixer.
5 The perfect dough ball will clean the bowl.
6 Knead the dough on medium-high for 5 minutes.
7 Lightly dust a countertop with flour. Turn the dough out onto the countertop. Knead a few times and then shape the dough into a ball.
8 Wrap the dough loosely in clingfilm, transfer to a bowl and cover with a towel. Leave in a warm place to rise for about 1 to 1½ hours until nearly doubled in size.
9 Meanwhile, combine the light brown sugar, cinnamon and corn flour in a medium bowl. Stir with a fork until combined. Set aside.
10 Turn dough out onto a lightly floured surface. Knead the dough a few times, then using a rolling pin, roll it out into a 40cm tall x 60cm wide rectangle.
11 Add 1 tbsp butter to bowl and heat in microwave until melted.
12 Spread the softened butter around the dough, leaving the bottom 2½cm uncoated.
13 Sprinkle the buttered dough with brown sugar mixture, leaving the bottom 2½cm uncoated. Press sugar mixture into dough by gently rolling with your rolling pin.
14 Starting at the top, tightly roll dough towards you, using the last 2½cm to seal the roll.
15 Cut the dough roll in half and then half again so that you have four pieces.
16 Cut each of those for pieces into thirds so that you have a total of 12 pieces.
17 Grease two 23cm x 33cm baking dishes.
18 Place the rolls in pans evenly spaced out, with two rows of three rolls in each. Place the end pieces in upside down.
19 Loosely cover the dishes with clingfilm and drape a towel over the pans. Allow to rise again for a further 1 to 1½ hours in a warm place until the rolls have doubled in size and are touching each other.
20 Preheat the oven to 180C.
21 Place the pans in the oven and bake for approximately 20 minutes until golden brown and cooked through, rotating the pans halfway through the cooking time.
22 In the meantime prepare the icing by placing the cream cheese and butter together in a large mixing bowl.
23 Beat with an electric mixer until light and fluffy. Add the sugar, lemon juice, vanilla and salt. Beat until mixture is light and fluffy, about five minutes. Set aside.
24 Remove the rolls from oven. Spread ¼ of the icing over each pan of rolls.
25 Allow to cool slightly and repeat before serving.