Cinnamon Buns

Name: Cinnamon Buns
Ingredients: 80 g light brown sugar; 1 Tbsp cinnamon; 0.25 tsp salt; 300 g whole milk; 7 g active dried yeast; 50 g unsalted butter, cubed, softened; 1 egg; 450 g plain flour; 60 g caster sugar; 0.25 tsp salt; 100 g unsalted butter, cubed, softened; 125 g unsalted butter, cubed, softened; 80 g maple syrup; 2 tsp cinnamon; 20 g light brown sugar

A very indulgent treat of fluffy, soft and delicious cinnamon rolls with a super sticky cinnamon glaze. You can freeze these buns after baking, so you always have a supply of homemade cinnamon buns to hand, simply warm through in the oven and add the glaze.

Difficulty

Medium

Time

180 min

Author

Kenwood

This recipe is prepared with:

The next generation of our Chef that cooks. Packed with useful features like high temperature cooking, 60 pre-programmed recipes, weighing and an in-bowl light for improved visibilty.

Products

Cooking Chef Stand Mixer KCL96.004DG

Attachments

Creaming Beater Chef XL Size AT502

Stainless Steel Dough Tool XL KAT72.000SS

Mini Chopper/Mill Attachment AT320A

Ingredients

Servings

Makes

12 buns

For the cinnamon sugar

80 g light brown sugar
1 Tbsp cinnamon
0.25 tsp salt

For the dough

300 g whole milk
7 g active dried yeast
50 g unsalted butter, cubed, softened
1 egg
450 g plain flour
60 g caster sugar
0.25 tsp salt

For the filling

100 g unsalted butter, cubed, softened

For the glaze

125 g unsalted butter, cubed, softened
80 g maple syrup
2 tsp cinnamon
20 g light brown sugar

Utensils

2 Muffin tins, KCL96.004DG, Chef XL Creaming Beater AT502 Grey, Stainless Steel Dough Tool, Compact Chopper / Mill Kitchen Machine Attachment AT320A White

Instructions

Step 1

Making the cinnamon sugar

Select the Grind Spices preset.

Add brown sugar, cinnamon and salt to the mill jar

Attach the Mini Chopper attachment to the machine.

Grind until well combined.

Remove the attachment from the machine.

Step 2

Making the dough

Grease a muffin tin and set aside.

Add milk and butter into the appliance bowl, fit the splashguard.

Heat for 2 minutes at 50ºC, speed Off, until the butter has melted.

Add yeast and let rest for 10 minutes.

Select the Dough Kneading preset.

Fit the Dough Tool.

Add egg, flour, caster sugar and salt.

Knead for 10 minutes on speed 1 until a dough forms.

Select the Dough Proving preset.

Remove the Dough Tool.

Prove for 1 hour at 30°C, speed Off, until doubled in size.

Carefully transfer the dough onto a well-floured work surface and cover with a kitchen towel.

Step 3

Making the cinnamon filling

Clean the appliance bowl and fit the Creaming Beater.

Add butter and the cinnamon sugar into the appliance bowl.

Mix for 1 minute on speed 4 until fluffy.

Step 4

Roll out into a rectangle, about 35 cm x 23 cm.

Spread the cinnamon filling on the dough surface leaving a 1 cm gap around the edge.

Tightly roll the dough into a log, along the longest edge.

Seal the edge and place the rolled dough seam side down.

Cut 2 cm off each end of the rolled dough.

Cut the rolled dough into 12 discs, about 12 x 2.5 cm.

Place each piece of dough into each hole of the tin and cover with a kitchen towel.

Let rest for 45 minutes.

Step 5

Preheat the oven to 200ºC.

Bake the buns for 25 minutes at 200ºC until golden.

Remove from the oven and let cool on a cooling rack.

Step 6

Making the glaze

Clean the appliance bowl and fit the Creaming Beater.

Add butter, syrup, cinnamon and sugar into the appliance bowl.

Heat for 5 minutes at 70ºC on speed 2 until the butter has melted.

Brush the buns with the glaze.

Serve.