Thursday, 18 October 2012

Cinnamon Buns


Sorry for my period of absence! I'm back with this fantastic Cinnamon Bun recipe! I came across this at Chef John's website ( and he came across it at Here is a youtube video to show how to make the buns! I just learned how to put youtube videos on the blog! How cool is that?!

Here's the recipe to these delicious buns! Those words in brackets are some of my own additional notes.

Sticky Cinnamon Buns
·     1 teaspoon white sugar                                8g instant yeast
1/2 cup warm water (45 degrees C)               1/2 cup milk
50g white sugar                                           57g butter
1 teaspoon salt                                            2 eggs, beaten
500g all-purpose flour                                   170g butter
165g brown sugar                                         1 cup chopped pecans, divided (optional)
165g brown sugar                                         1 tablespoon ground cinnamon
57g melted butter

1.    In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 50g sugar, 57g butter and salt; stir until melted. Let cool until lukewarm.

2.    In a large bowl, combine the yeast mixture, milk mixture, eggs and 180g  flour; stir well to combine. Stir in the remaining flour, 50g cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. (You may need quite abit of flour for kneading. If you are using a kitchen aid, this will be a breeze~~~)

3.    Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

4.    While dough is rising, melt 170g butter in a small saucepan over medium heat. Stir in 165g brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside.

5.    Melt remaining 57g butter; set aside. Combine remaining 165g brown sugar, 1/2 cup pecans, and cinnamon; set aside.

6.    Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. (I used the dental floss to cut the dough. It is much easier. Put the floss under the dough, bring up the two ends and criss-cross them to cut. Repeat steps until you finished cutting the dough. Place the dough on the tray. Mine were not spaced out nicely because in my excitement, i cut and placed at the same time. What a bad idea. lol.) Cover and let rise for 1 hour or until doubled in volume (They may take less than 1 hour to double in size. Watch out for it!) Meanwhile, preheat oven to 190 degrees C.

7.    Bake in preheated oven for 25 to 30 minutes, until golden brown (mine only took 15 minutes to become golden brown! But for fear of the buns not cooked through, i lowered the temp to 160 degrees and cooked for another 5-10 mins. I guess how fast they brown depends on your oven). Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

Here are some pictures i took. Although my end result did not look as delicious as the video's, the buns were still very well received! Give it a try!

Dough before proving

Cinnamon Buns - After cutting

Cinnamon Buns - After proving 2nd time

Cinnamon Buns - After baking

Cinnamon Buns with glaze

No comments:

Post a Comment