Is 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
2. Add 2 cups of the flour, sugar and salt and mix.
3. Add the eggs and butter and mix in
4. Mix in the rest of the flour and turn out on a work surface. Knead well, until smooth and elastic.
5. Put the dough back in your bowl, cover with plastic film and let rest 1.5-2 hours, until doubled.
6. Meanwhile, make the filling. Mix together the flour, sugars and cinnamon.
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.
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.
10. Sprinkle the dough with the filling, covering it evenly.
11. Roll up the dough from the long side. Pinch it closed on the long side.
12. Cut the roll into 10 pieces, about 1.5 inch (4 cm) thick each.
13. Place the rolls on a parchment lined sheet, or in a lined and greased 9×13 inch pan.
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.
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.
more than dough 