Cinnamon Buns

cinnamon-20Is there anything better than warm cinnamon buns with lots of sticky filling on a cold fall day? I am not a huge fan of cinnamon, but I do get a craving for these. They are very rich and wonderful just out of the oven.

I got the recipe from a friend who brought them to work one day, the recipe is from a cookbook somewhere, but I don’t have the source. The original recipe uses a standing mixer to make the dough, I just hand knead it and it works fine.

Ingredients, buns:

  • 4 1/2 – 5 cups all purpose flour (705-780 g)
  • 4 tsp active dry yeast ( about 40g fresh yeast cake)
  • 1/3 cups sugar (90g)
  • 1 1/2 tsp salt
  • 1 cup milk, lukewarm (250 ml)
  • 6 tbsp. unsalted butter in cubes at room temperature (90 g)
  • 3 eggs
  • 1 1/2 tbsp milk for brushing

Ingredients, filling:

  • 1 cup light brown sugar (220 g)
  • 1/3 cup all purpose flour (60 g)
  • 3 tbsp sugar
  • 1 tbsp  (generous) cinnamon
  • 1/2 cup cold unsalted butter in cubes (113 g)
  • Method:

1. Dissolve the yeast in the lukewarm milk

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2. Add 2 cups of the flour, sugar and salt and mix.

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3. Add the eggs and butter and mix in

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4. Mix in the rest of the flour and turn out on a work surface. Knead well, until smooth and elastic.

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5. Put the dough back in your bowl, cover with plastic film and let rest 1.5-2 hours, until doubled.

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6. Meanwhile, make the filling. Mix together the flour, sugars and cinnamon.

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7. Cut in the butter until you have mixture that resembles crumbs. I find it easiest to use my fingers to ‘squeeze’  in the butter with my fingers.

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8. Store the filling in the refrigerator until needed.

9. When the dough has risen, roll it out to a 14×10 inch (35×25 cm) rectangle.

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10. Sprinkle the dough with the filling, covering it evenly.

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11. Roll up the dough from the long side. Pinch it closed on the long side.

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12. Cut the roll into 10 pieces, about 1.5 inch (4 cm) thick each.

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13. Place the rolls on a parchment lined sheet, or in a lined and greased 9×13 inch pan.

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14. Cover with film and let rise for 1 hour.

15. Preheat oven to 375 F/ 190 C.

16. Brush the rolls with milk

17. Bake the rolls in the oven until golden brown, about 25-30 min.

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18. Let cool a little on the sheet, the gently remove them with help of a spatula. Leave them all joined together and let cool on a rack

19. Pull apart to serve. You can serve them still warm, cold or gently re heated.

These are so decadent, I don’t feel they need any icing, but you could add some if you wanted tom of course. They are rather big, so you could also make 2 smaller squares and twice the rolls with a little shorter baking time.

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