Cinnamon Buns or Rolls are the same thing.
Cinnamon Roll or Bun
A cinnamon roll is a sweet roll commonly served in Northern Europe and North America. In Sweden it is called kanelbulle, in Denmark, it is known as kanelsnegl, in Norway it is known as kanelbolle, skillingsboller or kanelsnurr, in Finland it is known as korvapuusti, and in Estonia it is known as kaneelirull.
What is Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavoring additive in a wide variety of cuisines, sweet and savory dishes, breakfast cereals, snack foods, teas, and traditional foods
My best partner with coffee.
- 4 cups all-purpose flour
- 1 package of dry yeast
- 3/4 cup of milk
- 1/4 cup granulated sugar
- 1/4 cup of water, warmed up to 115degrees
- 1/4 tsp of vanilla extract
- 1 egg
- 1 tsp of salt
- 1/4 cup unsalted butter, melted
- 1/4 cup melted butter for brushing
- For the filling :
- 1/3 cup of unsalted butter at room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1½ tbsp of ground cinnamon
Do you know the secret ingredient that makes a Cinnamon bun so gooey?
Pour heavy cream over the cinnamon buns before baking. THIS is the secret ingredient and what makes the rolls rich and gooey.
- In a small bowl, combine the warm water and 1 tsp of granulated sugar, sprinkle the yeast over the top, and let it sit for 5 minutes.
- In a bowl of a standing mixer or hand mixer fitted with a dough hook attachment, mix egg, milk, and sugar, melted butter, and add 2 cups of flour and the water, vanilla, and yeast mixture.
- Mix well until all is incorporated and slowly add 2 more cups of flour.
- Turn the speed up to medium-high and let it mix for about 5 minutes to 7 minutes or until you have a smooth dough (you can do this using your hands only but knead it for 10 minutes)
- Oil the large bowl with some vegetable oil and set aside.
- Take the dough out of the mixer and pull it together with your hands to form a ball.
- Place it in an oiled bowl and cover with cling film let it rise for about 1-2 hours or until doubles in size.
- In a small bowl mix together the brown sugar, granulated sugar, and cinnamon for the filling set aside.
- When the dough doubles in size, punch it down and roll it on a floured surface into 15×9″ rectangle.
- Spread the soft butter over the top and sprinkle evenly the sugar-cinnamon mixture, starting from the long ends, tightly roll the dough into jelly roll form.
- Cut into 16 slices (make sure they are even) and place them cut side down in a well-buttered baking pan, covered with plastic wrap, and let it rise for 1&1/2 hours.
- Preheat the oven to 350F.
- Once risen brush them with melted butter and bake for 30 minutes or until golden brown.
- Cool in a wire rack. Dust with icing sugar.
Prepared, tried, and tested by Joy Martin Smyth