What a Saturday, I woke up and decided that today was the day I was baking cinnamon buns. They looked like bugs bunny ran into a pole. But on the bright side, they tasted amazing. Some even looked better than others, but all in all, they were really good. It might take me a few more times to get them to look as good as they taste. I’m not giving up yet.
0.03 oz fresh yeast (50g) ( you can use dry yeast instead.)
1/2 Teaspoon salt
0.6 Cups Sugar
6 Cups Flour
5 oz. Butter
Ingredients for the filling:
14 oz. Butter
1.6 Cups sugar
6 TBS Cinnamon
- Preheat the oven to 475 degrees. Melt the butter in a saucepan and add the milk. Let the mixture be finger warm. Crumble the yeast in a large mixing bowl. Add a little of the liquid. Stir until the yeast is dissolved. Pour in the rest of the milk mixture.
- Add salt, sugar, and the egg. Pour in most of the flour, but save some of it for later. Mix it all well together until you reach a smooth and slightly loose dough. Put the dough aside on warm place and let it rise until it’s doubled in size, covered with plastic wrap or a kitchen towel. ( About 30 minutes.)
- Stir together butter, sugar, and cinnamon for the filling with a mixmaster. Divide the dough into two pieces. Roll it out, cover it with the filling by using a spatula. Roll it up together and cut it into 2 cm wide pieces. Do the same with the other part of the dough as well.
- Place the buns with the cut surfaces facing upwards on the baking sheet with baking paper. Let it rise to double the size. ( 30 minutes) under plastic wrap or a kitchen towel. After 30 minutes; Brush with one whisked egg and sprinkle with sugar. Put it in the middle of the oven, for about. 7 – 8 minutes. Cool the cinnamon buns on a grid.
I hope you enjoy this recipe as much as we do and remember; If they don’t look good at least they taste amazing!
I hope all of you are having an amazing day and I hope to see y’all back here tomorrow for a new post. If I have enough ingredients left I’m going to bake, if not the post will be about something else. Time will show, and either way, I’m excited about tomorrow’s post.