Gin & Tonic Cinnamon Buns (Ginna-Buns)
After tasting Pin Gin with Lixir Blood Orange & Cinnamon Tonic… I just had to try this recipe! Who doesn’t love a sticky cinnamon bun this time of year? Especially when it’s drizzled in a gin and tonic icing…
These Gin Cinnamon Buns are perfect with Pin Gin, a tasty dry gin with notes of black pepper, liquorice, cinnamon, almond and citrus. You can certainly use a premium tonic water of your choice, but I thoroughly recommend Lixir Tonic Blood Orange & Cinnamon… it’s delicious!
This recipe does take a little longer than the usual ones I post, but trust me it’s worth it. Also, this can easily become a vegan recipe. Just use Almond Milk and Vegan Butter…you won’t notice the difference at all!
Gin & Tonic Cinnamon Buns
- 400ml Milk (or Almond milk)
120g Butter (or vegan butter) melted
40g Caster Sugar
- 1x7g packet Easy Bake Dry Yeast
550g Plain Flour
1 tsp salt
- Orange Peel (half of one large orange)
- 100g Butter or Vegan Butter (or enough to spread over the dough)
- 75g Brown Sugar
- 1-2 tbsp Ground Cinnamon
- 200g Icing sugar
- 25-50ml Gin (you may need to add a little more icing sugar if you add more gin)
- 25ml-50ml Tonic Water (we recommend Lixir Blood Orange & Cinnamon Tonic)
- Grease and line a round cake tin or oven proof dish.
- Melt butter and warm the milk in a pan on a gentle heat. The liquid mix should be warm (not too hot) around 37-43˚C.
- Whisk the warmed milk and melted butter with the sugar in a bowl.
- Add the yeast evenly over the warm mixture and leave for 5 minutes.
- Slowly add the flour a little at a time (keep around 100g to add later on), 1 teaspoon of salt and orange peel to the mixture until combined. It should be quite sticky still!
- Cover the bowl with a tea towel and leave to rise for 1 hour.
- Preheat your oven to 180˚C.
- After an hour, the dough should have doubled in size.
- Remove the towel and stir in the rest of the flour. Then turn out onto a floured surface.
- Lightly knead the dough, adding more flour if needed. The dough should not stick to the surface.
- Roll the dough out into a large, thin rectangle. Spread the butter evenly over the dough.
- Mix the brown sugar and cinnamon together (1-2 tbsp of cinnamon – it’s up to you!) Sprinkle this mix evenly over the dough.
- Roll up the dough forming a sausage shape. Slice into even pieces (about 1.5-2 inches thick).
- Place the cinnamon rolls in the cake tin. Cover with cling-film and place in a warm place to rise for 30 minutes.
- Make the icing. In a mixing bowl whisk together icing sugar, the gin and tonic. If you would like it more ginny you may need to add a little more icing sugar to make it smooth and pourable!
- Remove cling-film and bake the cinnamon rolls in a preheated oven at 180˚C for 30 minutes, until golden brown.
- Drizzle/pour the gin and tonic icing over the warm rolls (whilst still in the tin).
- Tear the buns apart and enjoy!
If you would like to see each step, take a look at the video below!
Want to give the Pin Gin and Lixir Tonic a try? They’re in this month’s box!
Why not join the ILoveGin club where we send you a new box like the one below for just £14/m inc free delivery, you’ll get 2 new gins and 2 tonic/mixers each month to try, enough to make 4 G&Ts plus discounts on full size bottles.
Limited Time Offer: Get your first box for just £9 including delivery, that’s £9 for 4 x G&Ts, use code: GINBLOG5OFF at checkout at ILoveGin.com/join