I just love cinnamon buns but they can easily get a little dry at the edges. However, in this recipe I have baked these buns side-by-side in a baking tray so that the edges will stay soft. In this way you will get the most delicious cinnamon buns, I promise! This will also keep them fresh and soft for a longer period of time. Decorate the buns with glaze and everybody will love them. When baked, the cinnamon buns can be frozen just remember to bag them. When you get unexpected visitors you can just take these little buns out of the freezer and put it the oven – and they will be as freshly baked.
Delicious Cinnamon Buns
25 cinnamon buns
Preparation time: 1 hour and 45 minutes
Danish title: kanelsnegle
Ingredients:
25 g (1 oz) yeast
2.5 dl (1 cup) lukewarm milk
75 g (2.6 oz) melted butter
75 g (2.6 oz) sugar
500 g (1.1 lb) flour
150 g (5 oz) soft butter
5 tbsp sugar
5 tsp cinnamon
Instructions:
Step 1: Crumble the yeast into the lukewarm milk. Let the melted butter cool down a bit and then add it to the milk and yeast.
Step 2: Add the sugar and let it dissolve in the milk.
Step 3: Add the flour and knead the dough.
Step 4: Leave the dough to rise for about 1 hour.
Step 5: Mix the soft butter, sugar and cinnamon together in a bowl.
Step 6: With a rolling pin roll out the dough to a thickness of about ½ cm (1/4 inch). Spread the filling onto the dough and roll it together.
Step 7: Cut the cinnamon buns in slices in a thickness of about 2 cm (3/4 inch). Place them in a baking pan with tall edges lined with baking paper.
Step 8: Bake the cinnamon buns in the oven at 180 C (360 F) in approximately 15 minutes.
What size of pan would you use?
I think about 28 cm in diameter.