These are OFF THE CHAIN. Who knew cinnamon buns are so easy to make! All yeasty doughs are a bit time consuming, not gonna lie, but spending time on these is one of the best things you can do. So, take a break from binge watching Netflix and give these a go.
Ingredients:
Dough:
- 7g dry or 17g fresh yeast
- 120ml warm water
- 120ml milk
- 32g caster sugar
- 76g butter, melted
- 1 egg
- 450-510g plain flour
- pinch of salt
Filling:
- 113g melted butter
- 80g caster sugar
- 2 tbsp ground cinnamon
- optional: raisins, walnuts, pecans
Method:
- In a mug, dissolve yeast in warm water (not too hot, more like bath water or the yeast will die) and set aside.
- In a large bowl, mix milk, caster sugar, melted butter, egg and salt.
- Sift in 260g of flour and stir until it’s smooth.
- Add the yeast mixture and blend it all together.
- Mix in the rest of the flour you have left i.e. until the dough gently pulls away from the side of the bowl and has an elastic consistency.
- Knead for a minute on a flat surface or so, until it forms a loose ball.
- Place in a greased bowl, cover with cling film and let it rise until doubled in size, usually 1,5 to 2 hours.
- When doubled, punch down the dough, and roll out on a lightly floured surface into cca. a 40 x 20 cm rectangle.
- Get two small bowls – melt the butter for filling in one, and mix sugar and cinnamon in the other.
- Spread melted butter all over the dough, and sprinkle with sugar and cinnamon mixture. Add optional things if desired.
- Beginning at the longer side, roll up the dough and pinch the ends together. Cut into 10-15 slices.
- Coat the baking tin with butter, place the rolls next to each other, and let them rise for another 45 minutes, while you preheat oven to 180C.
- Once the oven is hot, bake rolls for 30 minutes or until nicely golden brown.
- Serve warm with optional glaze (melted butter, powdered sugar, vanilla extract and a few tablespoons of hot water), or keep at room temperature for a few days.
Dobar tek!
