Cinnamon Buns
Soft, fluffy cinnamon buns with a rich brown sugar filling and sticky caramel glaze, perfect for breakfast or afternoon treat.
Equipment
Ingredients
Dough
milk (lukewarm, 38-40°C)
260 ml
instant yeast
7 g
sugar
30 g
egg
1 piece
bread flour (min 12% protein)
500 g
salt
1 tsp
butter (softened)
100 g
Filling
brown sugar
100 g
butter (softened)
100 g
cinnamon
2 tbsp
Caramel Glaze
water
40 ml
brown sugar
60 g
butter
60 g
Instructions
Prepare the dough base
Whisk together milk and yeast, then add sugar and egg.
Add dry ingredients and butter
Add flour, salt and softened butter to the wet mixture. Mix well with spatula until flour is combined.
Knead and develop gluten
Fold the dough over itself turning the bowl after each fold, 10-20 times until no lumps remain.
First rise
Flip dough over, fold in half, cover and rest for 1 hour.
Prepare filling and baking tray
Mix filling ingredients and line baking tray(s) with parchment paper.
Roll out the dough
Shape dough into rectangle on lightly floured surface and roll out to larger rectangle.
Add filling and form rolls
Spread filling evenly over dough, fold lengthways, slice into 2cm strips, twist and shape each into a snail.
Second rise
Place shaped buns on parchment-lined tray, cover and rest for 20 minutes while preheating oven.
Bake the buns
Bake at 180°C for 8 minutes, then reduce to 170°C and bake additional 8-12 minutes until golden brown.
Prepare caramel glaze
While buns are baking, combine glaze ingredients in small pan, bring to boil then simmer on low heat.
Apply glaze and cool
Immediately brush hot buns with glaze using all of it, then cool in dish on rack for 15 minutes before transferring to cooling rack.
Original recipe
Storage
Store airtight at room temperature up to 3 days. Freeze in airtight bag as soon as cool. Defrost at room temperature 1-2 hours.
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