Homemade Cinnamon Buns, a great idea for Breakfast or Snack, easy and delicious, the simple glaze makes them perfect.
I cannot believe one more week and it will be Christmas, with my Eldest daughter in Canada, Christmas this year is a little sadder, but knowing that she is happy and with her other family makes it a little easier.
Too bad I couldn’t send her these Homemade Cinnamon Buns.I have always been a lover of cinnamon I think it is one of the most amazing spices, I love the smell, the taste and especially that amazing aroma when it is baking in the oven.
So why would I not love Homemade Cinnamon Buns?
Whenever I go to Canada I always walk by at least one of those Cinnabon shops in the mall, but I have never bought one. Why I have no idea, I am always going to but never do.
This week when I had a couple of days of a forced holiday, ahh the woes of computer technology (having my site go down for 2 days at this time of year was not what I needed and I apologize).
Between the swearing and crying I decided I needed a really good Cinnamon Bun to help with my mood. They say cinnamon is a great picker upper, just the excuse I needed.
I had the perfect dough for these Homemade Cinnamon Buns, I used the same dough that I used to make my Sweet Surprise Dessert Bread. I love this sweet dough, soft and so easy to make.
Homemade Cinnamon Buns
Afer making the dough and refrigerating for 40 minutes, I rolled it out and spread it with butter and sprinkled with the cinnamon and brown sugar mix, the same mix I used when I make my Mom’s Brown Sugar Pinwheels.
Rolled it up, sliced it and placed them in a 9 inch cake pan, I let it rise again for a couple of hours and then I baked it for approximately 30 minutes. Let it cool and as you see I iced only half, because some people like icing, me for instance and some don’t like the Italian.
Homemade Cinnamon buns for everyone. Enjoy!
Homemade Cinnamon Buns
Ingredients
- PASTRY DOUGH
- 2 1/2 cups all purpose flour 300 grams
- 2 tablespoons butter softened 30 grams
- 1/4 teaspoon salt 1.40 grams
- 1 3/4 teaspoon yeast 5 grams
- 1 teaspoon vanilla 2 ml
- 1 egg
- 2 1/2 tablespoons sugar 40 grams
- 1/2 cup + 1/2 tablespoon milk 125 ml, warm to a little warmer than room temperature
- FILLING
- 1 cup brown sugar 200 grams
- 1 1/2 - 2 teaspoons Cinnamon 3.9 - 5.2 grams
- 1/3 cup butter softened 83 grams
- GLAZE
- 1/2 cup powdered sugar/icing sugar 55 grams, you may need more depending on how thick you like it
- 1/2 teaspoon vanilla 2.5 grams
- 1 tablespoon cream 15 grams
- 1 tablespoon milk 15 grams
Instructions
- FILLING
- In a small bowl whisk together brown sugar and cinnamon, set aside.
- PASTRY DOUGH
- In a large bowl whisk together flour,salt and sugar, add yeast and mix gently, make a well in the middle and add egg, butter and vanilla, mix with a fork, slowly add milk (warm to a little bit warmer than room temperature). Continue to mix with a fork until it is almost all together.
- Then move to a lightly floured flat surface and knead for approximately 15 minutes or until dough becomes smooth and elastic. Form into a ball, cover with plastic and refrigerate for 40 minutes.
- Remove from fridge and roll into approximately 16 x 11 inch (41 x 29 centimeter) rectangle, spread with softened butter (leave a little bit of an edge uncovered), sprinkle with sugar/cinnamon filling, roll up long side and slice into 12 slices, place slices cut side up in a parchment paper lined 9 1/2 inch (24 centimeter) cake pan, leaving them slightly apart, cover well with a tea towel (I use a folded up tablecloth) and let rise 2 hours in a draft free warm area.
- GLAZE
- In a small bowl mix together until smooth, icing sugar, vanilla, cream and milk should be quite thick. (if you want it thicker add more powdered sugar/icing sugar)
- Pre-heat oven to 350° (180° celcius).
- Bake in oven for approximately 30-35 minutes (test with a toothpick). Remove from oven and let cool completely before icing or eat warm. Enjoy!
Nutrition
