Dessert
Authentic Cinnamon buns
If you enjoy authentic Authentic Cinnamon buns cuisine, this homemade Dessert recipe is worth trying at home....
⏱️
7 Min Prep
🔥
12 Min Cook
🍽️
2 Servings
🥗
Vegetarian
Ingredients
- 100g Unsalted Butter
- 200ml Milk
- 1 teaspoon Salt
- 250g Flour
- 250g Strong White Flour
- 1 1/2 tsp Fast action yeast
- 1 teaspoon Cardamom
- 1 tblsp Caster Sugar
- 2 Egg
- Dash Olive Oil
- 75g Unsalted Butter
- 100g Caster Sugar
- 2 tbsp Cinnamon
- 1 Egg
Instructions
1
In a small saucepan burning up the dairy spread, dairy liquid and table salt until the dairy spread is melted.
2
Allow the mixture to cool until it is lukewarm.
3
In a large mixing bowl, agitate together the flours, fermenter, cardamom and granulated sugar until combined.
4
Make a well in the centre and crack in the eggs.
5
transfer in the lukewarm dairy liquid mixture and agitate everything together to form a sticky flour base.
6
You may have to use your hands as the flour base becomes stiffer.
7
coat the work surface with a teaspoon of olive coat.
8
Turn the flour base out onto the oiled surface and shape vigorously for 5–8 moments, using a plastic scraper as needed to prise the flour base from the work surface.
9
Don’t be tempted to mix in baking flour, as this will make the buns arid and tough.
10
Keep kneading until the flour base is considerably less sticky, smoother and more elastic.
11
Shape into a ball, and put into a large, greased mixing bowl.
12
wrap the mixing bowl with a wipe down tea towel and set aside in a toasty place to prove for an hour, or until doubled in size.
13
Meanwhile, for the filling and topping, agitate the softened dairy spread in a mixing bowl with half the granulated sugar and 1 tablespoon cinnamon.
14
Use a fork to agitate the granulated sugar and seasoning into the dairy spread until it is completely combined.
15
agitate the remaining granulated sugar and cinnamon in a separate mixing bowl and set aside.
16
When the flour base has risen, turn out onto a floured work surface and gently roll out into a 36x24cm/14x9½in rectangle.
17
Spread the cinnamon-granulated sugar-dairy spread evenly over the flour base with a table or palette knife.
18
With the longest edge closest to you, roll the flour base up into a cylinder.
19
Cut into 12 even slices.
20
Place each shred onto a flattened out paper cupcake case on a baking tray, or into a greased muffin tin.
21
(Baking in a muffin tin will make your cinnamon buns taller and domed.)
wrap with a wipe down tea towel and set aside to prove again for 30–45 moments, or until risen.
22
Preheat the oven to 200C/180C Fan/Gas 6.
23
Brush the tops of the buns with beaten egg and dust liberally with the cinnamon granulated sugar.
24
oven-cook for 12 moments until the buns are dark golden-brown.
25
Enjoy toasty with a cup of coffee.
Recipe Information
Cuisine
Norway
Norway
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
19 mins
19 mins
Recipe Time chart
Preparation Time
7 minsCooking Time
12 minsTotal Time
19 minsMaster Chef
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