This recipe is easy and tasty. It is hard to stop once you get your teeth in these buns. The 30 cinnamon buns that I made didn’t last for long.
DOUGH (approx. 30 pieces):
- 200 ml milk
- 2 teaspoon of dry yeast or 50 grams of fresh yeast
- 100 grams of soft unsalted butter
- 2 eggs
- ½ teaspoon cardamom
- 2 tablespoons sugar
- ½ teaspoon coarse salt
- 540 grams all-purpose flour
- 150 grams soft butter
- 85 grams sugar
- 2 tablespoons ground cinnamon
- 1 beaten egg
- Heat the milk to activate the yeast, either in a pot or in the microwave, to the following temperature:
- Using dry yeast 110 oF/ 42 oC
- Using fresh yeast 90 oF-100 oF/ 32oC-37oC
- Pour the milk in a bowl and dissolve the yeast. Add the remaining ingredients, but withhold a little of the flour for later with a wooden spoon stir all the ingredients together.
- Cover the bowl with a lid or some film, and let the dough rest at room temperature for ½ hour.
- Use the reserved flour to cover a surface, and knead the dough well. If needed, add the rest of the flour to the dough.
- Divide the dough into two equal parts with a dough roller, roll each part into a rectangle measuring 10”x16” (25x40cm).
- To make the filling, add together the butter, sugar and cinnamon, and mix well. Spread the filling evenly on top of the dough and roll them from the wide side.
- Cut each of the two rolls into 15 pieces, making a total of 30 cinnamon buns.
- Put the buns on a pan with a baking sheet and tuck the end pieces of each bun underneath the bun so it doesn’t unroll during the baking process.
- Let the cinnamon buns rest for another ½ hour.
- Preheat the oven to 437 oF (225oC).
- Beat the egg and glaze the top of each bun.
- Bake in the middle of the oven for about 10 min.
- Let them cool off and serve.