04/10/2024
✨ Cinnamon Bun Bliss ✨
One of the best recipes for Cinnamon Buns we've tried so far! 🥰 Thank you, These buns are soft, fragrant, and perfect for any occasion.
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🍞 **Dough**
- 50 g unsalted butter
- 3 dl whole milk
- 7 g dry yeast
- 50 g sugar
- 1 g salt
- 450 g flour
- 1 g ground cardamom
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🥐 **Filling** (1,5 times the original)
- 150 g unsalted butter (softened)
- 18 g cinnamon (preferably Ceylon)
- 135 g sugar
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✨ **Egg Wash**
- 1 egg
- Pearl sugar
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👩🍳 **Instructions**
**Dough**
1. Melt butter and pour in milk. Heat to around 37°C.
2. Pour the mixture into a mixer with a dough hook. Add dry yeast, stir, and let sit for 10 minutes.
3. Start mixing, adding the rest of the dough ingredients. Mix for 5-10 minutes or until dough pulls away from the bowl.
4. Cover with a cloth and rest for at least 30 minutes.
**Filling**
1. Mix softened butter, cinnamon, and sugar into a smooth paste.
**Buns**
1. Roll the dough on a floured surface into a 40x30 cm rectangle.
2. Spread the filling evenly and roll it up from the long side.
3. Slice into 20 equal pieces, placing each in a muffin tin or straight on to the baking paper on the trey.
4. Cover with a towel and let rise for at least 30 minutes.
5. Preheat oven to 250°C.
6. Brush with egg and sprinkle with pearl sugar (see Pro Tip below).
7. Bake in the middle of the oven (one tray at a time) for 8-9 minutes.
🌟 Our co-founder doubled this recipe and applied the egg wash and pearl sugar after baking when the buns were still steaming hot! 😋 (Thanks, .tolone, for the tip!)
"Most of the buns went into the freezer. And doubling the dough gave my son and me a chance to play with different shapes and sizes. Happy Cinnamon Bun Day!" 🎉
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💡 **Pro Tip:** Once cooled, freeze the buns you don't eat immediately. When thawing, leave them in the freezer bag or container at room temperature for perfectly soft, moist buns with a slightly crunchy surface! 😍
