Recipe: Tasty Cinnamon Sugar Bun

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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.

Cinnamon Sugar Bun 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

  1. It’s of Dough.
  2. You need 120 of ml/g milk.
  3. It’s 4 g (1 tsp) of granulated sugar, for yeast.
  4. Prepare 3 g (1 tsp) of active dry yeast.
  5. Prepare 260 g of all-purpose flour.
  6. It’s 50 g of granulated sugar.
  7. Prepare 3 g (1/2 tsp) of table salt.
  8. Prepare 1 of whole egg, lightly beaten.
  9. You need 37 g of unsalted butter, melted.
  10. You need of Filling & Topping.
  11. It’s 50 g of granulated sugar.
  12. It’s 3 g (1/2 tbsp) of ground cinnamon.
  13. 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

  1. Youtu.be/oMj24avkIKo.
  2. 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 If it is not bubbly, the yeast is no longer active and unfortunately cannot be used..
  3. In a bowl, combine flour, sugar, and salt. Pour the yeast mixture in. Add the egg and mix well..
  4. Add the melted butter. Mix until it is fully absorbed. Transfer onto a lightly floured surface..
  5. Knead the dough for 10 – 15 minutes. Round it into a ball once it turns smooth, elastic, and not tacky..
  6. 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..
  7. Make the filling/topping: Stir together the cinnamon and sugar in a bowl. Set aside..
  8. 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..
  9. 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..
  10. 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..
  11. Bake in a preheated oven at 350°F (180°C) for 20 – 25 minutes or until golden brown. Let cool on a cooling rack..
  12. 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!

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