Soft, buttery, and juicy cinnamon buns, perfect for Cinnamon Bun Day or any day you want something irresistibly good.
Makes 18 buns
Recipe and video by Brinken bakar.
How to make cinnamon buns
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Starter dough
Mix milk, yeast and flour until smooth. Cover and let rise for about 1 hour. -
Dough
Grind the cardamom. Add flour, salt, cardamom, butter and sugar to the risen starter dough. Knead in a stand mixer until the dough is shiny and elastic. Refrigerate overnight. Alternatively, bake right away and rest the dough in the fridge for 30 minutes to make it easier to roll out. -
Filling
Mix all ingredients until smooth. Keep at room temperature so it spreads easily. -
Shape the buns
Roll the dough into a large rectangle, about 0.5 cm thick, and spread the filling evenly. Fold into thirds and rotate so it lies as a rectangle in front of you again. Roll out until just under 1 cm thick. Cut 18 strips and shape as you like. Place on baking trays. -
Proof
Cover and let rise at room temperature for 2–3 hours, or until noticeably increased in size. -
Brush & top
Beat the egg with a little water and a pinch of salt. Brush the buns and sprinkle with pearl sugar. -
Bake
Bake at 210°C (fan) or 225°C (conventional) for about 8–10 minutes, until golden. -
Finish
Brush immediately with warm sugar syrup after taking them out of the oven. Cool on a rack.
Tips:
- Crush whole cardamom seeds for the brightest flavour.
- Cold fermentation overnight builds flavour and makes the dough easier to handle.
- Syrup brushed on hot buns gives shine and helps them stay soft.
- Freeze freshly baked buns; reheat briefly in a hot oven before serving.
Product used in this recipe:
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Wilfa Probaker Probaker kneads dough gently and efficiently for a smooth, elastic dough and light, fluffy cinnamon buns. → Read more |