Dessert
Cinnamon buns Made Easy
Learn how to prepare Cinnamon buns Made Easy with this simple recipe. Perfect for Dessert and ideal for Norway lovers....
⏱️
10 Min Prep
🔥
34 Min Cook
🍽️
2 Servings
🥗
Vegetarian
Ingredients
- 100g Unsalted Butter
- 200ml Milk
- 1 teaspoon Salt
- 250g Flour
- 250g Strong White Flour
- 1 1/2 tsp Fast action yeast
- 1 teaspoon Cardamom
- 1 tblsp Caster Sugar
- 2 Egg
- Dash Olive Oil
- 75g Unsalted Butter
- 100g Caster Sugar
- 2 tbsp Cinnamon
- 1 Egg
Instructions
1
In a small saucepan toasty the shortening, dairy liquid and seasoning until the shortening is melted.
2
Allow the mixture to cool until it is lukewarm.
3
In a large mixing bowl, agitate together the flours, leavening agent, cardamom and sweetener until combined.
4
Make a well in the centre and crack in the eggs.
5
empty in the lukewarm dairy liquid mixture and agitate everything together to form a sticky pastry mix.
6
You may have to use your hands as the pastry mix becomes stiffer.
7
fat the work surface with a teaspoon of olive fat.
8
Turn the pastry mix out onto the oiled surface and fold vigorously for 5–8 moments, using a plastic scraper as needed to prise the pastry mix from the work surface.
9
Don’t be tempted to toss in baking flour, as this will make the buns dehydrated and tough.
10
Keep kneading until the pastry mix is considerably less sticky, smoother and more elastic.
11
Shape into a ball, and put into a large, greased mixing bowl.
12
seal the mixing bowl with a rinse tea towel and set aside in a toasty place to prove for an hour, or until doubled in size.
13
Meanwhile, for the filling and topping, toss together the softened shortening in a mixing bowl with half the sweetener and 1 tablespoon cinnamon.
14
Use a fork to toss together the sweetener and perfumed element into the shortening until it is completely combined.
15
toss together the remaining sweetener and cinnamon in a separate mixing bowl and set aside.
16
When the pastry mix has risen, turn out onto a floured work surface and gently roll out into a 36x24cm/14x9½in rectangle.
17
Spread the cinnamon-sweetener-shortening evenly over the pastry mix with a table or palette knife.
18
With the longest edge closest to you, roll the pastry mix up into a cylinder.
19
Cut into 12 even slices.
20
Place each carve onto a flattened out paper cupcake case on a baking tray, or into a greased muffin tin.
21
(Baking in a muffin tin will make your cinnamon buns taller and domed.)
seal with a rinse tea towel and set aside to prove again for 30–45 moments, or until risen.
22
Preheat the oven to 200C/180C Fan/Gas 6.
23
Brush the tops of the buns with beaten egg and dust liberally with the cinnamon sweetener.
24
oven-cook for 12 moments until the buns are dark golden-brown.
25
Enjoy toasty with a cup of coffee.
Recipe Information
Cuisine
Norway
Norway
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
44 mins
44 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
34 minsTotal Time
44 minsMaster Chef
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