Soft Cinnamon Roll Buns (Printable Version)
Fluffy buns swirled with cinnamon and brown sugar, baked golden and finished with a smooth sweet glaze.
# Ingredients Required:
→ Dough
01 -
240 ml warm milk (43°C)
02 -
27 g granulated sugar
03 -
7 g active dry yeast
04 -
375 g all-purpose flour
05 -
57 g unsalted butter, melted
→ Filling
06 -
100 g brown sugar
07 -
2 teaspoons ground cinnamon
08 -
Optional: 50 g chopped pecans or walnuts
→ Icing
09 -
120 g powdered sugar
10 -
15 ml milk
# Guide to Cooking:
01 -
In a bowl, combine warm milk with granulated sugar. Sprinkle active dry yeast over the surface and let it rest for 5 minutes until frothy.
02 -
Add flour and melted butter to the yeast mixture. Stir until ingredients are combined into a rough dough.
03 -
Turn dough onto a floured surface and knead for 5 to 7 minutes until smooth and elastic.
04 -
Place dough in a greased bowl, cover with a damp cloth, and let it rise in a warm environment for approximately 1 hour or until doubled in size.
05 -
Roll out dough into a rectangle. Spread softened butter evenly over the surface, then sprinkle brown sugar, ground cinnamon, and chopped nuts if using.
06 -
Roll the dough tightly into a log and slice into 2.5 cm thick pieces. Arrange the slices in a greased baking dish.
07 -
Preheat oven to 175°C and bake the rolls for 20 to 25 minutes until golden brown.
08 -
Mix powdered sugar with milk until smooth and drizzle over warm rolls before serving.
# Extra Suggestions:
01 -
Ensure milk is warm but not hot to avoid killing the yeast. Kneading develops gluten, essential for a soft texture.