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Cinnamon Buns

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Cinnamon Buns

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This is the quintessential cinnamon bun, full of wealthy filling and drizzled with thick cream cheese icing.

At a look

Prep
Bake
Total
Yield
12 buns

Ingredients

Dough

  • 1 cup lukewarm water
  • 2 huge eggs
  • four Three/four cups Pastry Flour Blend
  • 1/four cup Baker’s Special Dry Milk or nonfat dry milk
  • 1/four cup (four tablespoons) cushy butter
  • 2 half teaspoons quick yeast
  • 1/four cup granulated sugar
  • 1 tablespoon granular lecithin (non-compulsory, however useful)
  • 1 half teaspoons salt
  • 1 half teaspoons Princess Cake Flavor or Buttery Sweet Dough Flavor or vanilla

Filling

  • 1 cup Baker’s Cinnamon Filling blended with 1/four cup water*
  • *Or make your individual filling via blending 0.33 cup butter, 1 cup brown sugar, and three tablespoons floor cinnamon; no wish to upload water

Icing

  • 6 tablespoons (Three-ounce bundle) cream cheese, softened
  • 1/four cup (four tablespoons) butter, softened
  • 1 half cups glazing sugar or confectioners’ sugar
  • half teaspoon vanilla extract

Dough

  • eight oz lukewarm water
  • 2 huge eggs
  • 19 oz Pastry Flour Blend
  • 1 1/four oz Baker’s Special Dry Milk or nonfat dry milk
  • 2 oz cushy butter
  • 2 half teaspoons quick yeast
  • 1 Three/four oz granulated sugar
  • 1/four ounce granular lecithin (non-compulsory, however useful)
  • 1 half teaspoons salt
  • 1 half teaspoons Princess Cake Flavor or Buttery Sweet Dough Flavor or vanilla

Filling

  • five Three/eight oz Baker’s Cinnamon Filling blended with 2 oz water*
  • *Or make your individual filling via blending 2 Three/four oz butter, 7 half oz brown sugar, and three/four ounce floor cinnamon; no wish to upload water

Icing

  • Three-ounce bundle cream cheese, softened
  • 2 oz butter, softened
  • 6 oz glazing sugar or confectioners’ sugar
  • half teaspoon vanilla extract

Dough

  • 227g lukewarm water
  • 2 huge eggs
  • 539g Pastry Flour Blend
  • 35g Baker’s Special Dry Milk or nonfat dry milk
  • 57g cushy butter
  • 2 half teaspoons quick yeast
  • 50g granulated sugar
  • 7g granular lecithin (non-compulsory, however useful)
  • 1 half teaspoons salt
  • 1 half teaspoons Princess Cake Flavor or Buttery Sweet Dough Flavor or vanilla

Filling

  • 152g Baker’s Cinnamon Filling blended with 57g water*
  • *Or make your individual filling via blending 78g butter, 213g oz brown sugar, and 21g floor cinnamon; no wish to upload water

Icing

  • 85g bundle cream cheese, softened
  • 57g butter, softened
  • 170g glazing sugar or confectioners’ sugar
  • half teaspoon vanilla extract

Instructions

  1. To make the dough: Mix and knead in combination all the dough components — via hand, mixer, or bread system — to shape a cushy, clean dough. Let the dough upward push, lined, till it is virtually doubled in dimension, about 2 hours.
  2. To collect the buns: Roll the dough right into a 14″ x 16″ rectangle. Spread the cinnamon filling over the dough, leaving about 1″ exposed at the quick aspect nearest you. Starting with the fast, filling-covered aspect, roll the dough right into a log.
  3. Cut the log crosswise into 12 buns, and position them into the cups of 2 cinnamon bun pans, or onto a baking sheet, leaving about 2″ between them. Press down calmly.
  4. Let the buns upward push, lined, for roughly 45 mins, till they are puffy. Towards the tip of the emerging time, preheat the oven to 350°F.
  5. Bake the buns for 20 to 25 mins, or till they are golden brown. Remove them from the oven and allow them to cool within the pan for 10 mins, then flip them out of the pan.
  6. To make the icing: Stir in combination the cream cheese and butter till mixed. Add the sugar to make a creamy frosting; unfold it over the nice and cozy buns, and serve instantly.
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