
Cinnamon Bun
6h 50m
Sweet fluffy pastry rolled up with a delicious buttery cinnamon filling. Try it with whipped yogurt or jam.
Pair it with coffee or tea, and you will have the perfect snack or breakfast!
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!
Yield 10 portions
All-Purpose Flour
200 gWhole Milk
60 mlEgg
40 gButter
40 gEgg Yolk
1Heavy Cream
3 tbspFresh Yeast
10 gCinnamon Stick
2Cinnamon Powder
2 gCardamom Powder
2 gVanilla Sugar
100 gSugar
40 gPearl Sugar
to tasteAll-Purpose Flour
to dustWater
160 ml
Cinnamon Butter
Butter
5 tbspSugar
4½ tbspCinnamon Powder
2 tbsp
Equipment
Kitchen Scale
Probe Thermometer
Stand Mixer
Metal Ring Mold
Stand Mixer