The best way to beat a chilly afternoon is to brew up some coffee and have it with a very very large sticky chewy cinnamon bun! Don’t you think? 😉 Not the healthiest but hey, everyone deserves a treat
Here’s how you can bake your own Sticky Cinnamon Buns –
- For the dough:
- ¾ cup warm milk
- 2 ¼ teaspoons active yeast
- ¼ cup granulated sugar
- 1 egg plus 1 egg yolk, at room temperature
- 1/2 cup unsalted butter, melted
- 3 cups bread flour
- 3/4 teaspoon salt
- For the filling:
- 2/3 cup dark brown sugar
- 1 tablespoons ground cinnamon
- ¼ cup unsalted butter, softened
- Add warm milk to the bowl of an electric mixer and sprinkle yeast on top. You’ll know your yeast has activated if it begins to foam after a few minutes. If it hasn’t, then start over; your milk was either too hot or too cold.
- Once yeast begins to foam, add in sugar, egg, egg yolk and butter. Mix until well combined. Next stir in flour and salt until a dough begins to form.
- Place dough hook on the mixer and knead the dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky.
- Transfer the dough ball to a bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size.
- After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14×9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
- In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then gently rub in into the butter a little. Tightly roll dough up, starting from the 9 inch side and place seam side down making sure to seal the edges of the dough as best you can. Cut into 2 inch sections with a serrated knife.
- Place cinnamon rolls in a greased 9×9 inch baking pan or round 9 inch cake pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again for 30 minutes.
- Preheat oven to 175 degrees C. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for a five minute before devouring them and finishing them all up!
- To make overnight cinnamon rolls: After placing rolls into the greased pan, simply cover, place overnight in the fridge and then bake them in the morning as directed. I like to bring my cinnamon rolls to room temperature first by leaving them on the counter for 30 minutes before baking.