Bready Cinnamon Buns

Rach: I’m really craving for something sweet right now so here’s a post on my Cinnamon buns. They are AWESOME! Also, these buns are well… buns. They aren’t too gooey, with lesser fat content. So yay for the health conscious!

Picture above was made during our Christmas Eve dinner party with extra cinnamon and sugar! Feel free to pile on the sugar to adjust it to your liking. You’ll need a couple of stuff and a couple of hours… so are you ready?

(Makes about 8-12 buns)

  • 6 1/2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 5 1/2 tablespoons unsalted butter (room temperature)
  • 1 large egg, slightly beaten
  • 1 1/2 teaspoon lemon extract or zest
  • 3 1/4 cups all-purpose flour
  • 2 teaspoons instant yeast
  • 1 1/8 cups whole milk or buttermilk (room temperature)
  • 1/2 cup cinnamon sugar (6 1/2 tablespoon granulated sugar plus 1 1/2 tablespoons cinnamon

1. In a standing mixer fitted with the paddle attachment, cream the sugar, salt and butter on medium-high speed. Whip in the egg and lemon extract until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball.

2. Switch to the dough hook, and increase the speed to medium, mix for 10 minutes, or until the dough is tacky but not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to cover it with oil. Cover bowl with plastic wrap. And let it proof for about 2 hours or until dough doubles in size.

3. Transfer over to a clean and lightly oiled table/counter. Roll out the dough with a rolling pin. Dust the top with some flour. Roll out into a rectangle about 1/2 to 2/3 of an inch thick. Sprinkle the cinnamon sugar on the surface and roll it into a log. With the seam down, cut the dough into 8-12 pieces, about 1 inch thick.

4. Line the doughs on a baking paper (lightly oiled), about half an inch apart. And proof for another 60-90 minutes. The doughs should have grown into one another by now.

5. Preheat the oven to 175 degrees. And bake the buns for 20 minutes or until golden brown. Cool the buns on a wire rack for 10 minutes before glazing them.

Ingredients for the Cinnamon Bun Glaze:

  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla

1. Mix them together and taste. Add more milk if it’s too thick.

*When adding the milk or buttermilk, watch out for the consistency because of our humid weather. If you’ve accidentally add in too much milk and your dough gets wet/sticky, dust in a little more flour.
*If you’ve got a sweet tooth, more sugar and cinnamon powder would be good.
*Do not dust your dough with too much flour, if not it’ll become dry.


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