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Writer's pictureLisa

Cinnamon Buns



If you're looking for soft an gooey cinnamon buns, you've come to the right place! Easy to make, a nice treat for picnics and they also freeze very well! To make this recipe vegan-friendly, leave out the egg, switch the butter out for margarine and use a milk substitute like almond milk instead of regular milk.


Ingredients:

Dough:

- 3 cups all purpose flour

- 125 g unsalted butter (1/2 cup)

- 3 tsp instant yeast

- 200 ml 2% milk (~1 cup)

- 1/3 cup caster sugar

- 1 medium egg

- 1/2 tsp salt


Filling:

- 3 tbsps cinnamon

- 3 tbsps butter

- 1/2 cup brown sugar


Glaze:

- 3 tbsp butter

- 1 cup confectioner's sugar

- 2 tbsp milk

 

Stir instant yeast into warm (but not hot!) milk and let sit for approximately 10 minutes. In the meantime, mix flour, soft butter, caster sugar, egg and salt in a big bowl. Add the yeast and knead well. Let the dough rise at room temperature for 1- 1 1/2 hours (cover with a damp kitchen towel).


Roll the dough into a rectangle as shown to the right.


Prepare the filling by mixing soft butter, cinnamon and brown sugar. Cover the dough with the filling, but leave a 2-3 cm (~1 inch) edge to make sure that the filling doesn't spill out.


Start rolling the dough from the long side (i.e. from left to right in the picture) to form a "sausage".










Cut the roll into 4-5 cm (~2 inches) sections and place them in a buttered oven pan, such as a casserole dish.



Bake for approximately 25 min at 350 °F. For the icing, sift the confectioner's sugar and mix it with butter and milk. Cover the cinnamon buns in icing once the buns have cooled off a litte.



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