Cinnamon Roll Traybake

“Hey, yeah, whoa-ho, I’m on a roll

Ridin’ so high, achieving my goals

Hey, yeah, whoa-ho, I’m on a roll

Ridin’ so high, achieving my goals”

Cinnamon roll traybake…. Yes people! Just roll the dough up, cut into rolls, pop them into a tray and bake for 12 minutes or so. Easy peasy!

Perfect dessert to bring to a party or a BBQ or even for a birthday gathering (once we’re allowed to see friends) IMO.

I used my good old trusted recipe that I’ve shared here before – it works every time and the buns stay fluffy and fresh for much much longer.

I wanted to drizzle some warm icing over them once baked, but I couldn’t get hold of any icing sugar again (boo). But I did have so decorated pearl nib sugar in a Swedish fashion.

What do you reckon?

Stay safe. Love, Jess ❤️

The Best Burger Buns

“Ooh, baby, do you know what that’s worth?

Ooh, heaven is a place on earth

They say in heaven love comes first

We’ll make heaven a place on earth

Ooh, heaven is a place on earth”

Are you planning a BBQ over the weekend? These burger buns are seriously the best! Honestly, I cannot stress enough how good they are.

I couldn’t get hold of burger buns in the shops so figured I’d make my own. (And yes, I know I’m lucky to still have some yeast too).

They’re a cinch to make and I left them to prove overnight so on the actual day all I had to do was take them out to rise, then roll and bake.

And well, I’ll be making my own from now because HOLY MOLY. They’re incredibly light and fluffy and just amazing.

Here is the recipe:

The Best Burger Buns

•2 teaspoons active dry yeast

• 3 1/2 cups all-purpose flour

• 1 cup warm water

• 1 large egg

• 3 tablespoons butter, melted

• 3 tablespoons white sugar

• 1 1/4 teaspoons salt

• 1 teaspoon olive oil

• 1 egg, beaten

• 1 tablespoon milk

• sesame seeds, or as needed

Burger Buns
Buns, ready for the oven…

1. Place yeast into bowl and whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.

2. Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).

3. Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes.

4. Transfer dough onto a floured work surface; dough will be sticky and elastic.

5. Drizzle olive oil into a bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover and let rise about 2 hours. (Or leave overnight in fridge)

6. Transfer dough back to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5×10 inches and about 1/Form each piece into a round shape, gently tucking ends underneath as before.

7. Let buns rise until doubled, about 1 hour.

8. Preheat oven to 180 c.

9. Finally egg or milk wash and sprinkle each bun with sesame seeds.

10. Bake in the preheated oven until lightly browned on top, 12 to 15 minutes.