Cinnamon Buns from Scratch – Zimtschnecken

buns

Rebecca’s Drawing of a Cinnamon Bun Recipe & my visit to Jonnies Sticky Buns inspired me to try making cinnamon buns from scratch at home. I’ve never been super crazy about them as they can get quite heavy and greasy, but I love the way they look and the dozens of variations that the little sticky bun shop in Winnipeg offered were just amazing. So, I was inspired.

I took Rebeccas drawing and compared it to a couple of blogs about baking buns, and here we go. Just a couple of additions to this simple looking recipe on top made wonderful buns today. They were fluffy as hell, sweet but not too much, not too heavy, every one of us had a t least I have a few little variations in the dry & wet ingredients. I added 1 cup of flour to the recipe, so we’re counting 3, reduced baking soda to 2 teaspoons, and added 2 teaspoons of yeast, an egg and 1/2 cup of hot water to the wet ingredients.

Summarized:

Dry Ingredients:  3 cups of flour –  2 teaspoons of baking powder –  2 tablespoons of sugar

Wet Ingredients:  3 tablespoons of softened & warm butter –  3/4 cup of warm milk – 2 tablespoons of yeast –  1/2 cup of hot water – 1 egg

Filling:  4 tablespoons of butter – 1 cup of brown sugar – 2 teaspoons of cinnamon

Just used a teaspoon less of cinnamon here. Mix together dry ingredients and wet ingredients. Make sure the wet ingredients are nice and hot! Preheat your oven to 200°F. Mix dry & wet ingredients together until you have a nice dough, add flour if it is too sticky! Knead it for 3-4minutes. Let it sit in a warm spot for 15 minutes. Then switch the oven off. Wherever you’re planning on rolling out that dough to a 1 cm thick rectangle, spread some flour. roll out the dough, spread filling on top evenly, roooooolll it up baby and cut it into pieces! Butter the pan of your choice and squeeze those beautiful rolls in it.

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Leave them in the warm oven (but switched off now!!!) for 45 minutes. By the time you take them out they will be risen big and fat :). Preheat oven to 375°F and bake your buns for 25 minutes after oven is preheated. And there you go! You’ve made Cinnamon Buns from scratch! I got a beautiful comment on those. Quote Devin: “Retardedly good. Cinnabun is a joke compared to that.” Ha!

Oh, and for the icing: Just mix icing sugar with milk in a small bowl!

Don’t forget to download Rebe’s handy kitchenchart to help with all the conversion confusion.

I discovered the wonderful website www.sallysbakingaddiction.com while researching different bun recipes and you should have a look, she gives almost a dozen of variations that I can’t wait to try.

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