Cinnamon buns

I’m addictive to warm and sweet cinnamon buns. Give a dozen of these little snails, I’ll eat them all! Seriously! 🙂 I wish I could eat them non stop and stay in a perfect weight but… it’s impossible, that’s why this treat is for cozy Fall and Winter mornings. I love baking on this time of the year. When it’s getting cold, the perfect way to stay warm is a soft and warm sweater and cinnamon buns. Mmm, I’m writing down this post and literally dreaming about them. I find this baking process some kinda of meditation. When you mix the simple ingredients in a bowl and in a while it turns out into the addictively delicious rolls and you barely can stop eat one after another one.

I made a large batch of the cinnamon buns, so my hubby took a half to work, to treat his colleagues 🙂

This recipe takes time and you have to wait a little bit but, believe me, it is worth it so much! When you take the baking sheet out of the oven with aromatic rolls and the entire house smells like cinnamon… omg, this is the best moment ever!!!

For the first time ever I’ve made them using bread flour and I was surprised with the result. They turned out very soft, insanely light and had so many layers inside! I fell in love from the first bite and I must say that the bread flour works so much better when you bake buns. And on the second day, just simply warm them up in the microwave for 30 seconds and voila, you have fresh, soft and delicious buns for breakfast again! Aw, and please, don’t hesitate to use some salted caramel or cream cheese frosting. I was gonna make salted caramel for them but something went wrong I burned it twice 🤷🏼‍♀️ so I’ve decided to skip this step 😄

Servings: 30 buns

Prep time: 1 hour
Cooking time: 1 hour
+ waiting time

Ingredients for buns:

  • 4 cups bread flour
  • 3 large egg yolks + 1 whole large egg
  • 3 tbsp dark brown sugar
  • 4 tbsp unsalted butter, cold and cut in cubes
  • 1 ¼ lukewarm whole milk
  • 1 tbsp active dry yeast
  • 1 tsp salt
  • 2 egg yolks + 1 tbsp of milk for egg wash

For the filling: 

  • 6 tbsp melted butter
  • 2 tbsp cinnamon
  • ½ cup dark brown sugar or to taste

Directions:

  1. In a small bowl or measuring cup combine active dry yeast, brown sugar and lukewarm milk. Leave it for 5 minutes until yeast will start the fermentation process and foam will appear on top of the milk. 
  2. In a bowl of a stand mixer combine bread flour and salt.
  3. Mix in the egg yolks, whole egg and yeast mixture. Place the hook attachment and knead the dough on low speed for about 2-3 minutes. Start adding the butter, one piece at a time, allowing knead the dough for about 1 or 2 minutes before adding another piece of butter. When all butter added, continue kneading the dough on medium low speed for 7-10 minutes, until it’s silky and smooth.
  4. Place the dough in the bowl, cover with plastic wrap and kitchen towel and let it rise in a warm place for about 1.5-2 hours. Knead the dough with hands a little bit after the first rising and let it double in size once again. This will take another hour. After the second rise, cover the bowl with plastic wrap tightly and put the dough in the fridge overnight. If it grows fast, knead it one more time and put back in the fridge. 
  5. The next day, pull the dough out of the fridge and leave it on the kitchen counter top for 1.5 hours. Divide in two parts and start working on the first one and cover another one with plastic wrap. 
  6. Roll the dough out on a lightly floured surface into the large rectangle. Mix up the filling ingredients together and spread half of it over the dough. Roll up dough and pinch edges together to seal. Cut into the 15 cinnamon rolls and place them onto a baking sheet covered with parchment paper, leaving some space between the buns. Cover with plastic wrap and leave them to rise for two hours. Repeat the same process with another part of dough. 
  7. Preheat the oven at 375F, brush the buns with egg wash and bake for 20 minutes or until golden brown color. Let it cool a little bit and serve! 

Leave a Reply

Your email address will not be published. Required fields are marked *


error: Content is protected !!