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Cinnamon Buns

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~3 hours (including rising and baking time)

Requirements

This recipe will produce 24 cinnamon buns.

Instructions

  1. Step 1: Start by making the dough. Put the milk and eggs into the bowl of a food mixer then add the flour. Break in the yeast to one side of the bowl, then add the salt, sugar, and butter to the other side.

  2. Step 2: Mix on a slow speed for 4 minutes then increase the speed to medium and mix for a further 10-12 minutes until the dough comes away cleanly from the side of the bowl.

  3. Step 3: Form the dough into a ball and pop it into a clean floured bowl. Cover and leave for around 45 minutes or until double in size.

  4. Step 4: Lightly flour a work surface and roll the dough into a rectangle roughly the size of an A3 sheet of paper.

  5. Step 5: For the filling, beat the butter and sugar together until pale and stir in the cinnamon. Spread the filling over the top of the dough.

  6. Step 6: With the long side facing you, fold in half lengthways to enclose the filling and slice it widthways into 24 strips each roughly 3.5cm across. Use a sharp knife to cut twice down the length of each strip to make three strands. Plait the three strands together and repeat to make 24 individual plaits.

  7. Step 7: Take each plait and roll it up along its length to create a knot. Grease a 12-cup muffin tray and pop the knots into the tray. Cover and allow to prove for 1 hour.

  8. Step 8: Aim to have your oven at around 200°C. Brush the knots with the egg glaze and pop them into the oven to bake for 15-20 minutes until golden.

  9. Step 9: Meanwhile, make the sugar glaze. Put the sugar and water in a pan and bring to the boil, then turn down to a simmer until you have a light syrup.

  10. Step 10: Brush the baked knots with the syrup while still hot and leave to cool before devouring.

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