Cinnamon Buns

Passaggi13

1. 1

   Passaggio 1. Whisk the wet base

   Whisk the milk and yeast, add the sugar and egg and whisk again.

   Use milk at 38-40°C; 310 ml of milk can replace the egg.

   lattelievito seccozuccherouovo
2. 2

   Passaggio 2. Mix in flour and butter

   Add the flour, salt and butter and mix well with a spatula until the flour is all combined.

   A floured hand works too, or knead for a few minutes.

   farina per panesaleburro100 g di 260 g
3. 3

   Passaggio 3. Fold and knead dough

   Fold the dough over itself, turning the bowl after each fold, about 10-20 times until there are no lumps.

   You can also knead it if you are comfortable doing so.
4. 4

   Passaggio 4. Rest the dough

   1 h

   Flip the dough over, fold in half, cover and rest for 1 hour.

5. 5

   Passaggio 5. Mix the filling

   Mix the filling ingredients: brown sugar, softened butter and cinnamon.

   burro100 g di 260 gzucchero di canna100 g di 160 gcannella
6. 6

   Passaggio 6. Line the tray

   Line your baking tray, or 2 trays, with parchment paper.

7. 7

   Passaggio 7. Roll and fill dough

   Shape the dough into a rectangle on a lightly floured surface, roll it out, spread the filling all over and fold it over lengthways.

8. 8

   Passaggio 8. Shape the buns

   Slice into strips about 2cm wide (20 pieces). Take a piece, twist it well, roll the first side into a snail and bring the other side around it, tucking in the end. Place on the baking tray lined with parchment paper.

9. 9

   Passaggio 9. Rest the buns

   20 min

   Cover and rest for 20 minutes while the oven heats up to 180C.

10. 10

    Passaggio 10. Bake the buns

    8 min

    Bake for 8 minutes, then turn the oven down to 170C and bake for another 8-12 minutes, checking them until golden brown.

    Timing depends on your oven.
11. 11

    Passaggio 11. Make the glaze

    Add the glaze ingredients to a small pan, bring to a boil and then simmer very low until the buns come out of the oven.

    acquazucchero di canna60 g di 160 gburro60 g di 260 g
12. 12

    Passaggio 12. Glaze and cool buns

    15 min

    Brush the glaze on the buns immediately, use it all up, and leave them in the dish on a cooling rack for 15 minutes. Transfer them to a cooling rack to finish cooling.

13. 13

    Passaggio 13. Freeze the buns

    Place the cooled buns in an airtight bag as soon as they are cool and freeze. Defrost as many as needed airtight in about 1-2 hours.

    Room temperature airtight storage keeps them for about 3 days.