Recipe: Perfect cinnamon buns

cinnamon buns. The BEST cinnamon rolls in the WORLD. Big, fluffy, soft and absolutely delicious. You'll never go back to any other recipe once you try this one!

Cinnamon roll (also cinnamon bun, cinnamon swirl, cinnamon Danish and cinnamon snail) is a sweet roll served commonly in Northern Europe (mainly in Scandinavia) and North America. I used to make cinnamon rolls and stick buns professionally. Here is how we rolled tight buns. You can have cinnamon buns using 8 ingredients and 11 steps. Here is how you cook it.

Ingredients of cinnamon buns

1. Prepare 250 grams of all purpose flour.
2. You need 75 grams of powdered suger.
3. You need 1/2 tsp of salt.
4. Prepare 75 ml of milk.
5. It's 1 tbsp of bry yeast.
6. It's 5 tsp of unsalted butter (softened).
7. You need 75 grams of brown suger (packed).
8. You need 1 of resins- nuts as per your preference.

Kanelbullar or cinnamon buns are a classic at Swedish coffee parties. If you are invited to someone's home for coffee, you always get a cinnamon bun, a cookie or a piece of cake with it. Cinnamon buns, cinnamon rolls, cinnamon roll bites …. these are a few of my favorite things. A few of my favorite things that I rarely ever make, because I know all too well what happens when they're in.

cinnamon buns instructions

1. add dry yeast to half a cup of milk, add a spoon full of sugar, stir and keep aside, the yeast shal activate within 10 mins..
2. mix powdered sugar, flour and salt in a bowl, mix well..
3. pour activated yeast mix ( which is now frothy) over the flour mix and kneed the dough, add some more milk if needed keep the consistency to sticky..
4. once the dough forms start adding butter spoon by spoon to the dough, use only 3 teaspoon of butter for dough. its better to use dough hook now for 3-5 mins or kneed with hand for 10 mins. in the end the dough should look silky and smooth.
5. keep it aside in warm place in the kitchen covered with kitchen towel and let it rise for minimum 1 hour or till the dough is double in size..
6. after the dough rises, puncture the dough by pusshing tip of the fingers in the dough, let the air come out, kneed it on non stick surface pushing with the base of your palm..
7. lighly flour the surface and roll the dough in rectangle. (1/2 inch thick).
8. spread 1 teaspoon butter over the rolled dough, spread the brown sugar evenly. spread nuts/ resins give it a good dab, and roll tightly like a swiss roll..
9. cut horizontally 1 inch thick ( it should look like running pin wheel :) arange on greased baking tray and let it rise for next 1-1/2 hour or till doubled.
10. preheat the oven at 200 C.
11. apply a lil bit of butter on the top of buns, bake at 200 c for 10 to 15 mins or till golden from above and done.

There are few things that could enhance the flavor and texture of a cinnamon bun, but sourdough is one of them. Cinnamon Buns are an old school classic pastry and one that I enjoyed getting with my Dad when I was a kid. So, when adapting these to be raw and healthy, I still wanted to retain all those incredible. These Sourdough Cinnamon Buns are the best cinnamon rolls ever! There's a bonus "sticky bun" layer at the bottom & cream cheese frosting on top.

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