Cinnamon Buns
12 servings Immerse yourself in the irresistible taste and the heavenly aroma of homemade cinnamon buns. This recipe, designed for simplicity and minimal effort, allows you to bring the warmth and sweetness of these delectable treats right into your kitchen. Enjoy the process as much as the result, and savor the unmatched... Read more ... satisfaction of home-baked cinnamon buns. Read less x saved Tom the Chef Founder January 22, 2024 45 min.3 h.2/5 45 min. 3 h. 2/5 Tools: 1x Measuring Cups1x Measuring Spoons1x Kitchen Mixer with Hook Attachment or Large Mixing Bowl1x French Whisk1x Plate1x Rolling Pin1x Chef’s knife1x Measuring Pitcher or Small Glass/Ceramic Bowl1x Silicone Brush1x Baking Sheet with Parchment Paper or Silicone Matt1x Medium Mixing Bowl (3 – 4 QT)1x Silicone Brush1x Cooling Rack (Optionally) 1x Measuring Cups 1x Measuring Spoons 1x Kitchen Mixer with Hook Attachment or Large Mixing Bowl 1x French Whisk 1x Plate 1x Rolling Pin 1x Chef’s knife 1x Measuring Pitcher or Small Glass/Ceramic Bowl 1x Silicone Brush 1x Baking Sheet with Parchment Paper or Silicone Matt 1x Medium Mixing Bowl (3 – 4 QT) 1x Silicone Brush 1x Cooling Rack (Optionally) Directions: 1. Dough: 1.1. Place into the kitchen mixer with a hook attachment: 5 ½ cups of flour (part of the total amount) 1 cup of granulated sugar 1 TBSP of active dry yeasts ½ TSP of salt Shortly stir with a whisk just enough to combine all ingredients (about 1 minute). 1.2. Add: 1 ¾ cups of lukewarm milk 2 eggs 1 stick of butter – room temperature Knead on low speed until all ingredients are partially incorporated (about 1 – 2 minutes). 1.3. Then, increase the speed to medium-high and knead until a sticky dough is formed (about 1 – 2 minutes). 2. Rising the Dough: 2.1. Remove the mixing bowl from the mixer and cover it with a plate. 2.2. Let it rise in a warm place until it has doubled in size (about 1 – 2 hours). Tip: You can extend the rising time up to 4 hours at your convenience. Alternatively, you can set the dough to rise the evening before baking and bake it in the morning- in this case, let it rise on the countertop instead of a warm place. 3. Brushing mixture: 3.1. Prepare a brushing mixture by briefly hand-whisking 1 egg with ½ cup of milk in a measuring pitcher (for whisking, you can also use a silicone brush). 4. Form buns: 4.1. Place the dough on a lightly floured surface, and then, using a rolling pin, flatten it into a square shape (about 18 x 18”). Tips: If the dough is too sticky to work with, consider incorporating more flour – simply place the dough back into the mixing bowl and add more flour. Process until fully incorporated. Work gradually, and do not add too much flour at the time. If the dough sticks to the rolling pin during rolling, consider gently flouring the top of the dough. If the dough is too sticky to work with, consider incorporating more flour – simply place the dough back into the mixing bowl and add more flour. Process until fully incorporated. Work gradually, and do not add too much flour at the time. If the dough sticks to the rolling pin during rolling, consider gently flouring the top of the dough. 4.2. Add on the top of the dough: 1 stick of butter – cut into small pieces Spread evenly with a silicone spatula to cover the entire surface of the dough, with the exception of a 1” strip on one side – the connection part further referred as a connection strip. Explanation: The 1” connection strip on one end will be used for connecting the roll together. This section will be brushed with a brushing mixture to connect the seam. You can choose any of the 4 sides. Tip: If the butter is too hard to spread, consider microwaving it to make it softer (do not microwave it too long in order to prevent melting). 4.3. Then, evenly sprinkle the entire surface brushed with butter with: 1 cup of brown sugar 2 TBSP of ground cinnamon 4.4. Brush the connection strip with the brushing mixture (the part without butter and sugar). 4.5. Roll into a long roulade – start at the opposite end of the connection. 4.6. Then cut into 12 even cinnamon rolls using a knife. 4.7. Place on a baking sheet and keep even spaces between each bun and the edges. 5. Proofing: 5.1. Brush all buns with part of the brushing mixture. 5.2. Let them proof in a warm place until the buns expand at least 50% but preferably double (about 1 hour). 6. Baking: 6.1. Preheat oven to 350°F. 6.2. Brush again with the remaining brushing mixture. 6.3. Bake in a preheated oven until all turn golden (about 20 – 25 minutes). 6.4. Test with a toothpick. 6.5. Remove from the oven and let cool for at least 3 minutes before serving before dipping in glaze (it doesn’t need to be fully cooled, but it needs to be cool enough for you to be able to hold it in your hand). 7. Optional preparation: Tip: Work one by one, and after finishing the first one, try to determine if the glaze thickness meets your expectations. If you then find out that you would prefer a thicker glaze, simply stir in some confectioners’ sugar. If you then find out that you would like a thinner glaze, simply stir in some water. 7.1. Place all ingredients into a medium mixing bowl: 2 cups of confectioners’ sugar 3 – 5 TBSP of water 2 TSBP of vanilla extract Optional: food coloring (follow the package’s instructions) Thoroughly stir together with a whisk until fully incorporated (about 30 seconds). 7.2. Take each and place into the glaze (top part facing the glaze). 7.3. Let sit in the glaze for a few seconds. 7.4. Slowly take it out and let part of the glaze drip off for a few seconds before turning. 7.5. Then, place it on a cooling rack, baking sheet, or plate. 7.6. For best results, let the glaze harden at room temperature before serving (usually about 10 – 15 minutes). About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.