Cinnamon Bun

Add 60 ml of water, 60 ml of whole milk, and 40 g of butter to a saucepan

Turn the heat on low and stir to melt the butter. Turn off the heat as soon as it reaches 35 °C

Transfer to a stand mixer bowl with the hook attachment. Add 40 g of eggs and mix on medium speed to combine

Add 10 g of fresh yeast and mix on high speed to combine

Add 40 g of sugar and 2 g of cardamom powder

Add 2 g of cinnamon powder and mix on medium-high speed to combine. Scrape the sides of the bowl to make sure everything is mixed

Add 200 g of all-purpose flour and mix on low speed to combine. Increase the speed to medium-high and knead for 5m until the batter is smooth, silky, and pulls away from the sides of the bowl

Dust all-purpose flour over a workbench and place the dough on it

Fold the dough onto itself from the bottom. Make circular movements, scraping underneath, until a tight ball is formed. Dust with all-purpose flour

Transfer to a bowl, cover with cling film, and let it sit in a warm place for 1h to double in size

Add 5 tbsp of butter, 4½ tbsp of sugar, and 2 tbsp of cinnamon powder to a stand mixer bowl with the whisk attachment

Whisk on medium-high speed until all ingredients are combined and the butter is fluffy. The cinnamon butter is ready

Dust a workbench and the dough with all-purpose flour. Place the dough on the work surface

Roll out the dough into a 1 cm thick rectangle. Dust with more all-purpose flour so it doesn't stick to the surface. Loosely wrap it around the rolling pin and turn it 90°

Dust the dough with all-purpose flour as needed, and keep rolling and rotating until it is 50 cm x 70 cm

Brush off the excess flour

Trim the edges to form a sharp rectangle

Evenly spread the cinnamon butter over the dough

Gently roll the dough, forming a tight and uniform cylinder

Lay two cling films side by side, overlapping the edges, and wrap the roll in the sheets. Tightly twist and tie the ends

Place the roll in the refrigerator for 30m to firm

Remove it from the refrigerator and unwrap

Cut 3 cm thick slices and place them inside 10 cm ring molds. Cover with a kitchen cloth and let them proof for 5h to fill the ring molds

Preheat the oven to 180 °C

Mix 1 egg yolk with 3 tbsp of heavy cream in a bowl

Gently brush the rolls with the egg yolk mixture and sprinkle pearl sugar to taste

Bake the rolls for 15m until golden brown

Add 100 g of vanilla sugar to a saucepan

Add 100 ml of water and 2 cinnamon sticks. Turn the heat on to medium

Bring to a boil and let it reduce to ⅔, or until it obtains a syrupy consistency. The cinnamon syrup is ready

Remove the buns from the oven and brush them with the cinnamon syrup to taste while still hot. Unmold them. The cinnamon bun is ready

Enjoy with a cup of coffee over breakfast or as a midday treat!