Cinnamon Buns
An indulgent treat of soft and sticky cinnamon rolls. You can freeze the buns after baking and before glazing, warm them through in the oven and brush on the glaze.
This recipe is prepared with:
Ingredients
200 g whole milk, at room temperature
7 g dried yeast
50 g unsalted butter, softened
1 egg
450 g plain flour
60 g caster sugar
0.25 tsp salt
For the cinnamon filling
100 g unsalted butter, cubed, softened
100 g brown sugar
1 Tbsp cinnamon
0.25 tsp salt
For the cinnamon glaze
80 g unsalted butter, melted
60 g maple syrup
2 tsp cinnamon
15 g light brown sugar
Instructions
STEP 1/3
Making the dough
Grease two muffin tins
Fit the Dough Tool
Add milk and yeast into the appliance bowl
Let rest for 5 minutes
Then add butter, flour, caster sugar and salt
Select the Dough preset
Transfer the dough into a clean bowl and cover with a kitchen towel
Prove for 1 hour until doubled in size.
STEP 2/3
Making the cinnamon filling
Add butter, brown sugar, cinnamon and salt into a clean bowl and mix until combined
Place the dough on a lightly floured work surface and roll out into a rectangle about 45 cm x 35 cm
Spread the cinnamon mixture onto the dough, leaving a 2 cm gap around the edges
Roll up the dough tightly along the longest edge and trim the ends
Using a serrated knife, cut the dough into 2.5 cm pieces
Place in the tins and cover with a kitchen towel
Prove for 45 minutes.
STEP 3/3
Preheat the oven to 200°C
Place the muffin tins in the oven and bake for 25 minutes at 200°C
Remove from the oven and place on a cooling rack
Add butter, maple syrup, cinnamon and sugar into a clean bowl and mix until combined
Brush the buns with some of the cinnamon glaze and let cool
Brush again with the remaining mixture.
Serve.
Substitutions:
Whole milk can be replaced with almond milk
Unsalted butter can be replaced with vegan butter
Maple syrup can be replaced with honey.
Cinnamon Buns
An indulgent treat of soft and sticky cinnamon rolls. You can freeze the buns after baking and before glazing, warm them through in the oven and brush on the glaze.
Ingredients
200 g whole milk, at room temperature
7 g dried yeast
50 g unsalted butter, softened
1 egg
450 g plain flour
60 g caster sugar
0.25 tsp salt
For the cinnamon filling
100 g unsalted butter, cubed, softened
100 g brown sugar
1 Tbsp cinnamon
0.25 tsp salt
For the cinnamon glaze
80 g unsalted butter, melted
60 g maple syrup
2 tsp cinnamon
15 g light brown sugar
FDM73.480SS
FDM73.850SS
Instructions
STEP 1/3
Making the dough
Grease two muffin tins
Fit the Dough Tool
Add milk and yeast into the appliance bowl
Let rest for 5 minutes
Then add butter, flour, caster sugar and salt
Select the Dough preset
Transfer the dough into a clean bowl and cover with a kitchen towel
Prove for 1 hour until doubled in size.
STEP 2/3
Making the cinnamon filling
Add butter, brown sugar, cinnamon and salt into a clean bowl and mix until combined
Place the dough on a lightly floured work surface and roll out into a rectangle about 45 cm x 35 cm
Spread the cinnamon mixture onto the dough, leaving a 2 cm gap around the edges
Roll up the dough tightly along the longest edge and trim the ends
Using a serrated knife, cut the dough into 2.5 cm pieces
Place in the tins and cover with a kitchen towel
Prove for 45 minutes.
STEP 3/3
Preheat the oven to 200°C
Place the muffin tins in the oven and bake for 25 minutes at 200°C
Remove from the oven and place on a cooling rack
Add butter, maple syrup, cinnamon and sugar into a clean bowl and mix until combined
Brush the buns with some of the cinnamon glaze and let cool
Brush again with the remaining mixture.
Serve.
Substitutions:
Whole milk can be replaced with almond milk
Unsalted butter can be replaced with vegan butter
Maple syrup can be replaced with honey.