Cinnamon Sugar Bun. Spread with softened butter and sprinkle with a mixture of ground cinnamon and sugar. Roll into a log, then flatten slightly. These swirled buns packed with cinnamon, brown sugar and butter are just about the most comforting bake you can imagine, and they're just what you want on a relaxing Sunday with a cup of coffee.
Here is how we rolled tight buns. Apply butter evenly, then sugar/cinnamon mixture. Holding the rolling pin, gently roll over the sugar/cinnamon mixture. You can have Cinnamon Sugar Bun using 13 ingredients and 12 steps. Here is how you cook that.
Ingredients of Cinnamon Sugar Bun
- It’s of Dough.
- You need 120 of ml/g milk.
- It’s 4 g (1 tsp) of granulated sugar, for yeast.
- Prepare 3 g (1 tsp) of active dry yeast.
- Prepare 260 g of all-purpose flour.
- It’s 50 g of granulated sugar.
- Prepare 3 g (1/2 tsp) of table salt.
- Prepare 1 of whole egg, lightly beaten.
- You need 37 g of unsalted butter, melted.
- You need of Filling & Topping.
- It’s 50 g of granulated sugar.
- It’s 3 g (1/2 tbsp) of ground cinnamon.
- You need 42 of – 56 g unsalted butter, melted.
Cinnamon Sugar Morning Buns It's a callback to the cinnamon sugar-packed original but done one better. With our Danish Dough base and brown sugar and cinnamon filling, there was only one thing missing from these Cinnamon Sugar Morning Buns: crunchy, toasted pecans. Combine cinnamon and brown sugar in a small bowl. Spread melted butter over the surface of the rectangle of dough.
Cinnamon Sugar Bun instructions
- Make the dough: Dilute 1 teaspoon of sugar into the warm milk (about 110°F/43°C). Sprinkle the yeast and let sit for 5 – 10 minutes until it is bubbly. If it is not bubbly, the yeast is no longer active and unfortunately cannot be used..
- In a bowl, combine flour, sugar, and salt. Pour the yeast mixture in. Add the egg and mix well..
- Add the melted butter. Mix until it is fully absorbed. Transfer onto a lightly floured surface..
- Knead the dough for 10 – 15 minutes. Round it into a ball once it turns smooth, elastic, and not tacky..
- Coat the dough ball with vegetable oil. Place it in a large bowl and cover with a damp cloth or plastic wrap. Let sit for about 1 hour in a warm area until it doubles in size..
- Make the filling/topping: Stir together the cinnamon and sugar in a bowl. Set aside..
- Shape the dough: Transfer dough onto a work surface. Roll into a ¼-inch (0.6 cm) thick rectangle. Brush with melted butter throughout the surface. Then sprinkle enough cinnamon sugar filling evenly. Keep the leftover mixture as a topping later..
- From the long edge, roll the dough until the end to form a log. With a serrated bread knife, slice the log into 12 equal-sized pieces..
- Arrange in a lightly greased muffin tray. Cover with a damp cloth or a plastic wrap and let sit for 1 hour in a warm area to rise..
- Bake in a preheated oven at 350°F (180°C) for 20 – 25 minutes or until golden brown. Let cool on a cooling rack..
- Remove the sugar bun from the pan. Brush each top and side with melted butter, then sprinkle the cinnamon-sugar mixture to coat it evenly..
Sprinkle the cinnamon sugar mixture on top then roll up the dough into a cylinder and pinch the ends to form a seam. Instead of the usual brown sugar and butter filling, the fluffy buttermilk-laced buns are filled with a cinnamon-scented date purée. To make these, you'll have to knead, fold, and work with yeast,. These cinnamon sugar rolls are a quick snack kids can make all by themselves. You're only four ingredients away from bringing this sweet pull-apart coffee cake to life!