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.
- 25 g fresh yeast (or equivalent dry yeast)
- 2.5 dl lukewarm milk
- 75 g melted butter
- 75 g sugar
- 500 g all-purpose flour
- 150 g soft butter
- 5 tbsp sugar
- 5 tsp cinnamon
- 5 tbsp icing sugar
- very little water
- Add the fresh yeast into the lukewarm milk. Let the melted butter cool down a bit and then add it to the milk and yeast.
- Add the sugar and let it dissolve in the milk.
- Add the all purpose flour and knead the dough. Set the dough aside and let it rise for about 1 hour.
- For the cinnamon filling; Mix the soft butter, sugar and cinnamon together in a bowl.
- With a rolling pin roll the dough into a square with a thickness of about ½ cm (1/4 inch). Spread the cinnamon filling onto the dough and roll it together.
- 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.
- Bake the cinnamon buns in the oven at 180 C (360 F) in approximately 15 minutes.
- When cold, decorate with frosting (ice sugar mixed with water)