Corner Café

December 17, 2010

Cinnamon Buns

Filed under: Breads & Quick Breads — SeaDragon @ 9:00 am
Tags: ,
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Makes approx. 18 buns

[Ingredients]
1 portion Sweet Bun Dough, either scalded-flour version or water-roux version
1 egg, lightly beaten for eggwash

Filling (amount given is for 1/2 portion dough to make 9 buns, double the amount for 18 buns):
2 teaspoons ground cinnamon
70g (1/3 cup) caster sugar

40g (2 tablespoons) butter, softened
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[Preparation]
1. Prepare the full portion of Sweet Bun Dough (either scalded-flour version or water-roux version) as directed up to step 2. Line two 18cm square cake tins (you may use two 20cm square tins, or one 30cm x 20cm slice tin if you don’t have 18cm tins) with baking paper.
2. Punch down the risen dough, knead briefly and then divide into 2 equal portions (or if you prefer, use one portion for this recipe to make 9 buns, and use the other portion to make other buns of your choice). Round each portion of dough and let them rest for 10 minutes.
3. For each portion of the dough, roll out and stretch dough to a rectangle about 40cm x 25cm.
4. Brush each dough rectangle with 40g softened butter, leaving about 5cm-wide border along one long side for sealing.

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5. For the filling, mix ground cinnamon and caster sugar and sprinkle the mixture evenly onto the buttered areas on the dough.
6. Roll up tightly from the long side (start at the buttered end) and seal at the unbuttered end.
7. Trim the ends of both rolls and cut into 4cm slices; you should have 9 pieces from each roll.
8. Arrange 9 slices (3 x 3), cut-side up, into each tin, slightly spaced apart. If you are using the 30cm x 20cm slice tin, arrange all 18 slices (6 x 3) into the tin.

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9. Let rise, lightly covered with cling film or teatowel, until double in size. When ready, eggwash the top of the slices.
10. Bake at 180°C for about 20 minutes, or until golden brown.

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Taste: Fragrant, soft and fluffy cinnamon buns
Consume: Best served warm but also good at room temperature
Storage: Can be kept in airtight container for a couple of days at room temperature in cool weather or up to a week in the refrigerator, re-heat in the oven or microwave before serving
Recipe Reference(s): -

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4 Comments »

  1. SD,
    Love cinnamon buns and your sweet buns recipe is a true keeper! Thank you and have a fantastic holiday season.

    Comment by Tuty — December 23, 2010 @ 5:43 am | Reply

  2. Hi SD,

    It looks great! I LOVE cinnamon buns!!!

    But I am curious whether the water-roux version or the new scalded flour version results in fluffier bread?

    I’ve tried the water-roux version – the bread was fluffy, but when bitten down upon, it would flatten easily and hence was slightly chewy in texture..

    Comment by Cheryl — December 26, 2010 @ 12:55 pm | Reply

    • Yes, but because the dough is rolled out and flattened, it is a different mouth-feel even though the buns are still fluffy. You don’t get the big ‘chunk’ of fluffy inner texture like the round bun, there’s more of the ‘skin’ in the rolled out bun, hence the slightly chewy texture.

      Comment by SeaDragon — December 27, 2010 @ 6:51 am | Reply


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