My husband and I would take the subway from work every day and the subway stop had a cinnamon shop located in it. We could smell the gooey cinnamon buns baking as soon as we came off the subway. We would end up buying and enjoying the treats at least once a week. We moved from that neighborhood and I had to learn how to make my own, so we would still be able to enjoy them from time to time.
The ingredients for Cinnamon Buns
Simple ingredients but oh so delicious. These gooey cinnamon buns are soft and delicious because of the yeast that goes into them.
In a mixing bowl or measuring cup, add 4 tablespoons of castor sugar, 2 and a 1/2 teaspoons of yeast, and 1/2 a cup of warm water (110 degrees F). Mix well and set aside to rise for about 10 mins.
Heat 1/2 a cup of milk in the microwave for about 2 mins on high or in a pan so it’s hot. Add 4 tablespoons of butter to the bowl (or pan). Mix well to blend and set aside. The milk should be hot enough to melt the butter. Allow it to cool to room temperature.
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Beat two eggs and set them aside. In a large bowl, add 4 cups of all purpose flour. Add one teaspoon of salt and the bloomed yeast to the bowl. At the same time add the milk, and the eggs to the bowl. Mix everything well to form a dough.
Move the dough to the counter and knead the dough for about 7-8 mins. Return the dough to the bowl and cover with 1 tablespoon of vegetable oil. Cover with a dishcloth and place in a warm place. Allow it to rise for about 1 hour or until it doubles in size. I usually put it in the oven with the bread proof setting (100 degrees F).
In a small bowl, mix the brown sugar and cinnamon powder. The best part of these delicious treats.
Rolling the Dough:
Once the dough has risen, remove it from the bowl and place it on the counter. Punch it a couple of times to remove the air bubbles. The dough will be soft and smooth. Roll the dough into a squarish shape – about 1/2 cm thick. It doesn’t have to be a square. Even a circular shape will work.
Melt 1/4 cup of butter so it is easy to spread. Once the dough has been rolled out, spread the melted butter onto the rolled dough. Sprinkle the brown sugar and cinnamon mix on top of the butter. Then spread the pecans on top of the cinnamon sugar.
Now we are ready to roll the dough to make our cinnamon buns. Tightly roll the dough to form a log. It should be about 18 inches long when rolled. Try to keep the rolling tight. That’s what helps the buns stay soft.
Now that we have our log, we can cut it into pieces to make our cinnamon buns. Cut the log into 16 even pieces. I start by cutting the log into half, then divide each of those halves into halves, and so on till I have 16 equal pieces. Each bun will be just over 1 inch in width.
The Rising Process:
But alas, we are not quite done. We need to let the buns rise a second time. Butter the bottom and sides of two 9 x 13 inch baking dishes. Place the buns into the dishes leaving enough space between them so that they have room to rise. Place the buns so they are cut side up.
Melt another 3 tablespoons or so of butter and using a baking brush, spread the butter on the buns. Cover with a tea towel and set aside for about another hour.
Now we are ready to bake. Preheat the oven to 350 degrees F. Bake the cinnamon rolls for about 30 mins or until they are browned. Sit back and enjoy as the intoxicating smell of baking cinnamon buns spreads around the house. Don’t be surprised if the neighbors come a-knocking.
Let rest in the pan for about 5 mins. Then turn them over. Serve warm of cooled down with a cream cheese icing.
Gooey Cinnamon BunsCourse: DessertCuisine: CanadianDifficulty: Medium
There’s nothing like homemade cinnamon buns that are gooey, delicious, and just as amazing as the store-bought ones. These are perfect for a Sunday brunch.
4 tablespoons white sugar
2 1/2 teaspoons dry active yeast
1/2 cup warm water (100 degrees F)
1/2 cup milk
4 tablespoons butter
1 teaspoon salt
2 eggs beaten
4 cups all-purpose flour
3/4 cup brown sugar
2 tablespoons cinnamon powder
1 cup chopped pecans
1/4 cup melted butter
3 tablespoons butter (for spreading on top of the cinnamon rolls before baking)
- Warm the milk in the microwave for about 2 mins on high (or in a pan so it’s hot) and add 4 tablespoons of butter to the bowl (or pan). Mix well to blend and set aside. Allow it to cool to room temperature.
- In a small bowl or measuring cup, combine the yeast, sugar, and warm water. Let sit for about 10 mins or until the yeast blooms and doubles.
- Beat the eggs and set them aside. In a large bowl, add the flour. Add the salt and the yeast mix to the bowl. At the same time add the milk, and the eggs to the bowl. Mix everything well to form a dough.
- Move the dough to the counter and knead the dough for about 7-8 mins. Return the dough to the bowl and cover with 1 tablespoon of vegetable oil. Cover with a dishcloth and place in a warm place. Allow it to rise for about 1 hour.
- In a small bowl, mix the brown sugar and cinnamon powder.
- Once the dough has risen, remove it from the bowl and place it onto the counter. Punch it a couple of times to remove the air bubbles. Roll the dough into a squarish shape – about 1/2 cm thick.
- Spread the melted. butter onto the rolled dough. Sprinkle the brown sugar and cinnamon mix on top of the butter. Spread the pecans on top of the cinnamon sugar.
- Tightly roll the dough to form a log. It should be around 18 inches long.
- Cut the roll into 16 equal rounds. Each cut bun should be just over an inch in thickness.
- Liberally spread butter onto two 9 x 13-inch baking dishes. Lay the cinnamon rolls onto the baking dishes so the cut sides are facing up – you should be able to see the cinnamon sugar rolls. Spread them apart because they need to rise.
- Spread the 3 tablespoons of butter on top of the cinnamon rolls, cover with a dishcloth, and set them aside for a second rise for about an hour.
- Preheat the oven to 350 degrees F. Bake for cinnamon rolls for about 30 mins or until they are browned. Let rest for about 5 mins in the baking dish, then turn them over. The bottom will be gooey.
- Serve warm or cooled down with cream cheese icing.
Why are my cinnamon buns dry?
The right amount of yeast, the right amount of butter, and the right amount of kneading of the dough will give you a perfectly delicious gooey treat. If you don’t add enough butter, they will be dry. This is one of those treats that you want to enjoy with plenty of butter.
How do I store my cinnamon buns?
The key to keeping the gooey delicious treats soft is to store them in an air-tight container. They can be left at room temperature for up to 2 days. However, if you want to keep them lasting longer, keep them refrigerated. Remove from the fridge and warm them up in a toaster oven for a few minutes, then add the cream cheese frosting and enjoy.
Can I use bread flour for my cinnamon rolls?
Bread flour has a higher protein content which is what makes the bread soft. Using bread flour for the cinnamon rolls will make them softer, fluffier, and just perfect.
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