Bread & Raised Pastries, Recipes

how to celebrate the colder time of the year or: cinnamon bun fairytale

November 18, 2015
cinnamon buns

Is there anything better than watching the rain while nestling on the couch with a large pile of blankets? Yes, there is. Watching the rain while sitting on the couch with a large pile of blankets and knowing that a large baking sheet full of cinnamon buns is about to be ready! For me, there probably is no other recipe which I associate as much with winter and cozy late afternoons as this one. The scent of cinnamon and sugar in the air, watching the fluffy yeast dough rise and awaiting eagerly to take a huge bite of the warm buns coming right out the oven definitely is my kind of a perfect Sunday. I sometimes, when no one is watching, even dream about whole towns built out of cinnamon buns – wouldn’t that be amazing? Driving in a cinnamon bun bus to a cinnamon bun university. Could be worse.

This yeast dough recipe is just a basic one, not too sweet, which leaves so much room for experimentation. The filling is not too sugary either, as I prefer to get a little additional sweetness from the cream cheese frosting. I hope you’re having a relaxing, peaceful rest of the week!

classic cinnamon buns 
 
500 g flour
1 pack (7 g) dry yeast
70 g sugar
1 pinch of salt
250 ml milk
75 g butter
1 egg
 
2 tbsp melted butter
50 g sugar
3 tsp cinnamon
1 egg yolk
 
1. In a large bowl, mix all dry ingredients.
2. Melt the butter in a saucepan and add the milk.
3. Pour the butter-milk mixture in the mixing bowl and add the egg.
4. With your hand mixer or food processor knead the dough until all the ingredients are well combined. If necessary, add a little more flour. Form a dough ball and let it rise at a warm place for about an hour or until it doubled its size. 
5. Roll out dough into a rectangle about 0,5 cm thick. Then spread dough with melted butter and sprinkle evenly with sugar-cinnamon mix.
6. Roll it up lengthwise and cut in about 2 cm thick slices. Place the pieces into an ovenproof dish (make sure there is enough space between the rolls) and let it rise for another 20 mins. 
7. Preheat oven to 200°C. 
8. Brush rolls with egg yolk and bake them for about 15 mins until they’re golden brown. 
9. I personally like to cover them with a light cream cheese frosting right after they come out of the oven so they’ll be extra moist. You just have to mix about 1 tbsp of cream cheese with some icing sugar and some fresh lemon juice. 

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