Cinnamon buns are probably one of my favorites for the weekend, especially when they are fresh and come straight out of the oven. Having the icing over is simply heavenly and gives even more flavor.
- 150 grams/ 5.2 oz of butter
- 5 deciliters/ 2.1 cup of milk
- 50 grams/ 1.7 oz of yeast
- ½ teaspoon salt
- 1 ¼ deciliters/ 0.6 cup of sugar (approx. 100 grams)
- 1 egg
- 15 decilites/ 6.3 cup wheat flour
- 2 teaspoons cardamom
- 200 grams/ 7.0 oz of butter (room temperature)
- 2 decilites/ 0.8 cup of sugar
- 3 tablespoons malt cinnamon
BEFOR YOU FRY ADD:
- 1 egg
- 4 tablespoons pearl sugar
- 500 grams/ 17.6 oz of icing sugar
- 4 tablespoons water (depends a little on how thick you want the glaze)
This recipe for homemade cinnamon buns gives approx. 24 large delicious buns.
This is how you do it:
Melt the butter in a boiler and add the milk. (37 ° C/ 98,6 ° Fahrenheit ). Crumble the yeast into a baking bowl and add a little of the liquid. Stir until the yeast is dissolved. Pour in the rest of the milk mixture.
Add salt, sugar, cardamom and egg. Pour in most of the flour, but hide some for baking. Work for a smooth and slightly loose dough. Leave the dough to rise for approx. 40 minutes.
Stir in butter, sugar and cinnamon to fill. Divide the dough into two parts and roll each out to length, approx. 20 x 45 cm. Grease the filling outwards. Roll together and cut for approx. 2 cm wide pieces.
Place the balls with one of the cut surfaces on the baking sheet with baking paper. Allow the cinnamon balls to rise for approx. 30 minutes. Brush with whipped egg and sprinkle on pearl sugar. Fry in the middle of the oven, approx. 8 – 10 minutes. Put the oven at 220 ° C/ 428 ° Fahrenheit. Cool the cinnamon balls on the grill.
Once the cinnamon buns have cooled a little, apply the glaze over.
Tips! I usually put cinnamon buns in muffin molds, especially when I have friends or family visiting.