Back to homepage
Recipes
Cinnamon buns

Cinnamon buns

Difficulty

Low

Time

100 min

Author

Braun

Ingredients

Servings: 8

Makes:

For the bread dough
60 grams caster sugar
615 grams type 00 flour
18 grams fresh yeast
5 grams fine sea salt
120 ml water, room temperature
120 ml milk, warm
80 grams unsalted butter, melted
1 egg

For the filling
100 grams dark brown sugar
5 grams ground cinnamon
15 grams unsalted butter, melted

For the glaze
115 grams cream cheese, softened
300 grams icing sugar
1 tsp vanilla extract
2-4 Tbsp milk, as needed

Instructions

STEP 1/14

Combine the melted butter, warm milk, water and egg in a medium mixing bowl. Add the crumbled fresh yeast and stir, set aside for 5 minutes to activate the yeast.

STEP 2/14

Add the flour and sugar and mix well until homogeneous.

STEP 3/14

Transfer the dough onto the work surface, knead for 8-10 minutes until a smooth dough forms.

STEP 4/14

Lightly grease a large mixing bowl with some butter, transfer the dough into the greased bowl, cover with cling film and allow to prove for 30 minutes, or until doubled in size.

STEP 5/14

Meanwhile make the cinnamon sugar, combine the dark brown sugar and cinnamon into a small bowl, set aside.

STEP 6/14

Transfer the dough onto a lightly floured work surface, use a rolling pin to roll out the dough into a large rectangle.

STEP 7/14

Cover the surface of the dough with the melted butter using a pastry brush, sprinkle 3/4 of the cinnamon sugar over the top, making sure it is distributed evenly across the entire surface.

STEP 8/14

Starting at the longest side, roll up the dough into a log, taking care not to crush the dough. To divide the dough evenly, use a knife to make a mark every 4 cm along the log shape. Cut the dough to create equally sized discs, then use your hands to shape each one neatly.

STEP 9/14

Grease the drawer and sprinkle the remaining cinnamon sugar into it. Transfer the rolls into the drawer spaced 1 cm apart, facing the same direction.

Tip: Depending on the size of the rolls, you may be able to fit 5 or 8 of them into the drawer at once, if you have more to cook, cover and refrigerate them until the first batch is ready.

STEP 10/14

Cover with cling film and allow to rise for 30 minutes, or until doubled in size, then remove the cling film. Insert the drawer into the air fryer.

STEP 11/14

Select CAKE function, select 160°C, set 25 minutes and press the START button.

STEP 12/14

Meanwhile, make the glaze by combining the softened cream cheese, icing sugar, vanilla and milk in a medium bowl.

Add a little more milk if needed, until your desired consistency is achieved.

STEP 13/14

Transfer the baked cinnamon buns to a wire rack to cool slightly.

Repeat the cooking process with any remaining dough rolls.

STEP 14/14

Drizzle the glaze over the warm cinnamon buns, serve warm.

If you have time to refrigerate the dough for 30 minutes once rolled up into the log shape, this will help preserve the spiral pattern when you cut the dough into sections.
You can also use unflavoured dental tape or floss to cut the dough into sections instead of a knife.

Back to homepage
Recipes
Cinnamon buns

Cinnamon buns

Show me the recipe

Difficulty

Low

Time

100 min

Author

Braun

Show me the recipe

Servings:8

Makes:

Ingredients

This recipe is prepared with:

HF5050

Instructions

STEP 1/14

Combine the melted butter, warm milk, water and egg in a medium mixing bowl. Add the crumbled fresh yeast and stir, set aside for 5 minutes to activate the yeast.

STEP 2/14

Add the flour and sugar and mix well until homogeneous.

STEP 3/14

Transfer the dough onto the work surface, knead for 8-10 minutes until a smooth dough forms.

STEP 4/14

Lightly grease a large mixing bowl with some butter, transfer the dough into the greased bowl, cover with cling film and allow to prove for 30 minutes, or until doubled in size.

STEP 5/14

Meanwhile make the cinnamon sugar, combine the dark brown sugar and cinnamon into a small bowl, set aside.

STEP 6/14

Transfer the dough onto a lightly floured work surface, use a rolling pin to roll out the dough into a large rectangle.

STEP 7/14

Cover the surface of the dough with the melted butter using a pastry brush, sprinkle 3/4 of the cinnamon sugar over the top, making sure it is distributed evenly across the entire surface.

STEP 8/14

STEP 9/14

Grease the drawer and sprinkle the remaining cinnamon sugar into it. Transfer the rolls into the drawer spaced 1 cm apart, facing the same direction.

Tip: Depending on the size of the rolls, you may be able to fit 5 or 8 of them into the drawer at once, if you have more to cook, cover and refrigerate them until the first batch is ready.

STEP 10/14

Cover with cling film and allow to rise for 30 minutes, or until doubled in size, then remove the cling film. Insert the drawer into the air fryer.

STEP 11/14

Select CAKE function, select 160°C, set 25 minutes and press the START button.

STEP 12/14

Meanwhile, make the glaze by combining the softened cream cheese, icing sugar, vanilla and milk in a medium bowl.

Add a little more milk if needed, until your desired consistency is achieved.

STEP 13/14

Transfer the baked cinnamon buns to a wire rack to cool slightly.

Repeat the cooking process with any remaining dough rolls.

STEP 14/14

Drizzle the glaze over the warm cinnamon buns, serve warm.

Search Quick Links

Food preparation

Cooking

Breakfast

Garment Care

Get inspired

Support

Food preparation

Cooking

Breakfast

Garment Care

Get inspired

Support

Cinnamon buns

Ingredients

Instructions

STEP 1/14

STEP 2/14

STEP 3/14

STEP 4/14

STEP 5/14

STEP 6/14

STEP 7/14

STEP 8/14

STEP 9/14

STEP 10/14

STEP 11/14

STEP 12/14

STEP 13/14

STEP 14/14

Cinnamon buns

Ingredients

Instructions

STEP 1/14

STEP 2/14

STEP 3/14

STEP 4/14

STEP 5/14

STEP 6/14

STEP 7/14

STEP 8/14

STEP 9/14

STEP 10/14

STEP 11/14

STEP 12/14

STEP 13/14

STEP 14/14

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

Food preparation

Cooking

Breakfast

Garment care

Get inspired

Sustainability

Service