Brown sugar, cinnamon and butter – does that seem familiar to you? Of course, we talk about cinnamon buns.
The yeast dough is super fluffy, soft and a perfect combination with the butter-cinnamon-sugar mixture. Add a cup of coffee and the afternoon is saved.
If you feel like baking now, here is the recipe:
- 10 grams yeast
- 30 grams water
- 180 grams buttermilk
- 60 grams sunflower or rapeseed oil
- 540 grams flour (type 405)
- ½ tsp baking powder
- ½ tsp salt
- 60 grams butter, in pieces
- 140 grams brown sugar
- ¾ tsp cinnamon
Warm yeast, water, buttermilk in the mixing bowl for 2 minutes/37°C/speed 2 and let stand for 10 minutes.
Add oil, flour, baking powder and salt to the mixing bowl, process Interval/Knead function for 3 minutes.
Transfer the dough into a bowl and let rise for about 1½ hours. Prepare the filling during this time.
Put the butter in pieces in the mixing bowl, melt for 3 minutes/60°C/speed 1.
Add brown sugar and cinnamon, mix for 5 seconds/speed 4 and transfer.
Preheat the oven to 200°C top/bottom heat.
After the resting period, roll out the dough into a rectangle and spread well with the filling. Roll up from bottom to top, cut into pieces at a distance of approx. 2 cm and place in a baking dish. Let it rest covered for 30 minutes.
Bake the cinnamon rolls in a preheated oven until golden brown for about 20-25 minutes.