Cinnamon Buns

Cinnamon Buns Tried Tested

Best partner with coffe always make this but didnt last for one day …
Ingredients:
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
1&1/2 tbsp of ground cinnamon
Process and procedure:
1. 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.
2. In a bowl of standing mixer or hand mixer fitted with dough hook attachment, mix egg,milk and sugar,melted butter, 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 highand let it mix for about 5 minutes to 7 minutes or until you have smooth dough ( you can do this using your hands only but knead it for 10 minutes )
3. 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 double in size.
4. In a small bowl mix together the brown sugar,granulated sugar and cinnamon for the filling set aside.
5. When dough doubled 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 .
6. Preheat oven to 350F .
7. Onnce risen brush them with mekted butter and bake for 30 minutes or until golden brown.
Cool in wire rack . Dust with icing sugar.

Prepared, tried and tested by: Joy Martin Smyth

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