Cinnamon buns

Cinnamon-buns-11
These are perfect for a Sunday brunch – easy to prepare ahead for a large group.

 

Difficulty: Medium

Time: 60 min. preparation time, 20 min. baking time

Nutrition: Calories ca 227 / Protein 3g / Carbohydr. 34g / Fat 9g

Ingredients (24 servings)

500 gall-purpose flour
7 gdry yeast
60 mlwater (lukewarm)
140 gsugar
180 mlmilk
0.5 tspvanilla extract
1egg
50 gbutter (melted)
110 gbutter (soft)
0.5orange (zest)
2 tspcinnamon
200 gconfectioner’s sugar
2 tbsplemon juice
salt
flour for work surface

Utensils

zester, tablespoon, clean kitchen towel, oven, muffin pan, palette knife (optional), large plate, rubber spatula (optional), cake rack, citrus press, large bowl, 3 small bowls, knife, standing mixer or hand mixer, rolling pin

Wine Tip

Traminer, 2013
Traminer are among the finest white wines in the world due to their incomparable rose aroma. The younger the wine the more pronounced the blossom taste.

Step 1

Cinnamon buns

In a small bowl, combine water, yeast, and some sugar. Let sit until foamy for approx. 5 – 10min.

small bowl

60 ml water / 7 g dry yeast / 1 tsp sugar

Step 2

Cinnamon buns

In a standing mixer or with a hand mixer, whisk together milk, vanilla extract, egg, melted butter, some sugar and a pinch of salt.

standing mixer or hand mixer

180 ml milk / 0.5 tsp vanilla extract / 1 egg / 50 g butter (melted) / 50 g sugar / salt

Step 3

Cinnamon buns

In two editions, add all-purpose flour into the milk mixture. Then add in yeast mixture and continue beating. Knead by hand until smooth. Place the dough in a clean bowl, cover with a kitchen towel and leave it to rise in a warm place for approx. 2 hours.

clean kitchen towel, large bowl

500 g all-purpose flour

Step 4

Cinnamon buns

For the filling, combine soft butter with the remaining sugar, cinnamon and the zest of halve an orange in a small bowl. Mix until smooth.

zester, rubber spatula, small bowl

110 g butter (soft) / 90 g sugar / 0.5 orange (zest) / 2 tsp cinnamon

Step 5

Cinnamon buns

Preheat oven to 190⁰C/375⁰F. Halve the dough and roll each half into the shape of a rectangle, approx. 3 mm thick.

oven, rolling pin

flour for work surface

Step 6

Cinnamon buns

Spread the filling evenly onto the dough leaving a small border all around.

palette knife

Step 7

Cinnamon buns

Starting at the long end, roll up the dough.

Step 8

Cinnamon buns

Cut the roll crosswise into equally sized pieces.

knife

Step 9

Cinnamon buns

Place the rolls into the prepared muffin pan cut side down and leave to rise for another hour. Then bake in a preheated oven at 190⁰C/375⁰F for approx. 15 – 20 min. until golden. Allow to cool for 10 min. on a cake rack.

muffin pan, cake rack

Step 10

Cinnamon buns

In a small bowl, combine confectioner’s sugar and lemon juice. Stir until completely dissolved.

tablespoon, citrus press, small bowl

200 g confectioner’s sugar / 2 tbsp citrus juice

Step 11

Cinnamon buns

Place a plate underneath the cake rack to catch any excess frosting. Drizzle cinnamon buns with sugar frosting to your liking. Serve while still warm.

large plate