Cinnamon Buns

Cinnamon Buns Image by: Cinnamon Buns Author: Canadian Living

Enjoy these buns straight out of the oven for the ultimate comfort-food treat. Remove them from the baking dish while they're still hot, otherwise the sugar will cool and harden, making them difficult to release.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: May 2015

Ingredients

  • 1 1/4 cup butter
  • 1/4 cup granulated sugar
  • 1/2 cup warm water (100°F/38°C)
  • 1 pkg (8 g) active dry yeast
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1 egg lightly beaten
  • 4 cups all-purpose flour (approx)
  • 1 1/2 cup packed brown sugar
  • 2 teaspoons cinnamon

Method

Bring 1/2 cup of the butter to room temperature to soften; set aside.

In large bowl, dissolve 1 tsp of the granulated sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.

While yeast is dissolving, in small heavy-bottomed saucepan, heat milk over medium heat until bubbles form around edge. Remove from heat; stir in 1/4 cup of the remaining butter, the remaining granulated sugar and salt until butter is melted. Let cool until lukewarm; stir into yeast mixture. Stir in egg. Add 2 cups of the flour; stir until smooth and elastic, about 2 minutes. Gradually stir in enough of the remaining flour to make soft dough.

Turn out onto lightly floured work surface; knead until smooth and springy, about 5 minutes. Transfer to greased bowl; turn dough to grease all over. Cover bowl with plastic wrap and let rise in warm draft-free place until doubled in size, about 1 1/2 hours.

While dough is rising, melt remaining butter; pour into 13- x 9-inch (3 L) baking dish. Sprinkle with 1/2 cup of the brown sugar. Set aside.

On lightly floured work surface, roll out dough to 16- x 14-inch (40 x 35 cm) rectangle. Spread reserved softened butter over top of dough. Mix remaining brown sugar with cinnamon; sprinkle evenly over dough. Starting at 1 long side, tightly roll up; pinch seam to seal. Cut crosswise into 16 buns.

Arrange buns, cut sides up, in prepared baking dish. Cover dish with plastic wrap and let rise in warm draft-free place until doubled in size, about 1 hour. (Make-ahead: Cover and refrigerate for up to 12 hours. Let stand at room temperature for 1 hour before baking.)

Bake in 375?F (190?C) oven until golden and buns sound hollow when gently tapped, 25 to 30 minutes. Let stand in baking dish for 2 minutes; invert onto serving platter.

Nutritional facts per bun: about

  • Fibre 1 g
  • Sodium 259 mg
  • Sugars 24 g
  • Protein 5 g
  • Calories 341.0
  • Total fat 16 g
  • Cholesterol 50 mg
  • Saturated fat 9 g
  • Total carbohydrate 46 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 27.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cinnamon Buns

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