the cinnamon bun

Welcome back to this small row of blogs I started back in April this year. After many comments and questions on my cinnamon buns, I am bringing back ‘anna’s simplicity bakery’ to reveal my bun receipt as a sort of beginning-of-autumn-celebration-gift from me to you. Enjoy the fall-ish sweetness.

Ingredients (modifiable):

for the dough…

500g                          of all purpose flour

1 package                of dry yeast

80g                            of sugar

80g                            of butter

one                            pinch of salt

250ml                       of milk

 

…and for the filling

60g                            of sugar

50g                            of butter

1 package                 of vanilla sugar

1 tbsp                        of cinnamon

 

Instructions:

First, add together all the dry ingredients for the dough, meaning the flour, yeast, sugar and salt.

Then heat the butter and milk together in a small pot until the butter is fully melted and add it to the dry ingredients while it’s still warm. Knead the mixture until it gets a thick, smooth, non-sticky texture. Leave it in the bowl for another 30 min for the yeast to unfold.

While the dough is resting, preheat the oven to 356F and prepare the filling.

Melt the butter and combine it with both of the sugars and the cinnamon.

When thirty minutes have passed, roll out the dough and spread the filling on it. Roll the dough and cut it into thumb-thick slices. Put these slices on a baking tray and into the preheated oven. Bake them for 20-25 minutes.

Besprinkle them with some frosting or powdered sugar as soon they’re cooled if you want to.

There you go! The comfiness of fall turned into a single pastry. Note that these stay ‘good’ for several days (no eggs) and taste as if they came right out of the oven if you microwave them for a few seconds. And as usually- I dare you to try this out and share your creations with me via social media. Ideas for receipt improvements are welcome! I’m pumped for your opinions!

yours, anna xx