Cinnamon Buns
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
49
Spice
41
Sweetness
51
Sourness
39
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
2.5 tsps
Active Dry Yeast3 tbsps
Granulated Sugar3 tbsps
Milk1 tsp
Salt4 cups
All-Purpose Flour1 cup
Light Brown Sugar2 tsps
Ground Cinnamon1.5 cups
Sugar (confectioners')Directions:
1
To make the dough, dissolve the yeast and 1 tablespoon of the sugar in 1/2 cup lukewarm water
2
Set aside for about 5 minutes until foamy
3
Meanwhile, warm the milk in a saucepan
4
Add the butter, remaining sugar, and salt, and stir until dissolved
5
Remove from the heat
6
Sift 3 cups of flour into a large bowl
7
Add the yeast, warm milk mixture, and the egg, and stir to make a dough
8
Knead for 10 minutes on a lightly floured board, incorporating more dough as necessary, until the dough is soft, silky, and pliable
9
Form into a ball
10
Place in a buttered bowl and turn to coat the dough all over
11
Cover with plastic wrap and leave to rise until twice its original size
12
This will take about 2 hours
13
At this point, the dough can be left overnight in the fridge, ready to use the next morning
14
When well risen, punch down the dough, then leave to rest for 10 minutes
15
Meanwhile, butter a baking sheet
16
Prepare filling by mixing the sugar, cinnamon, and nuts in a small bowl
17
Roll out the dough into a rectangle measuring about 12 x 9 inches
18
Brush with the melted butter
19
Sprinkle the filling mixture over the dough, pressing it in slightly
20
Roll up the dough like a jelly roll, starting at one long side
21
Using a sharp knife, cut the roll across into 12 equal slices
22
Arrange the rolls, cut-side up, on the prepared baking sheet
23
Allow to rise, covered, for at least 40 minutes until doubled in size
24
Preheat the oven to 400 degrees F
25
Bake for 15-20 minutes, or until well risen and golden
26
While the buns are in the oven, prepare the glaze (and get the coffee started)
27
Sift the confectioners' sugar into a bowl
28
Whisk in the melted butter and enough milk to make a thick but pourable mixture
29
When the buns are ready, remove from the oven
30
Pour the glaze over them and leave to set for a few minutes before devouring