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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Breakfast

Cinnamon Bun

Serves 8 · 20 minutes

| Desserts A cinnamon bun (or a cinnamon roll) is a type of pastry made with cinnamon, sugar and butter.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • colspan="5" style="text-align: center; background: #f5f5f5;" |Pastry
  • 2 cups / 250 g All-purpose flour
  • 4 teaspoons / 18.4 g Baking powder
  • 1 teaspoon / 6 g Salt
  • ½ cup / 102.5 g Shortening
  • ¾ cup / 183 g Milk
  • colspan="5" style="text-align: center; background: #f5f5f5;" |Filling
  • ¾ cup / 165 g Brown sugar
  • ¼ cup / 50 g White sugar
  • 2 teaspoons / 5.2 g Cinnamon
  • 1 pinch / 0.375 g Salt
  • 1 tablespoon / 14.2 g Butter, melted
  • colspan="5" style="text-align: center; background: #f5f5f5;" |Topping
  • 1 cup / 120 g Icing sugar
  • 1 tablespoon / 15 g Cream, milk, or water

Method

  1. Combine flour, baking powder and salt.
  2. Cut in the shortening.
  3. Add the milk, stirring with a knife until the dough is soft and slightly sticky.
  4. Knead the dough until it "springs back" when you push your finger into it.
  5. Roll the dough into a 9 x 13-inch (23 x 30 cm) rectangle. Use a 9 x 13-inch (23 x 30 cm) baking pan as a mould for the size.
  6. Brush butter over the dough, leaving about ¼ inch (0.75 cm) around the edges clear.
  7. Combine brown sugar, white sugar, cinnamon and salt. Sprinkle over the buttered dough, leaving about ¼ inch around the edges clear.
  8. Press the sugar mixture down. Roll the dough up lengthwise into a log, as tight as you can.
  9. Trim the edges, then cut into 8 pieces.
  10. Arrange the buns in a small pan, so that all the buns are touching.
  11. Bake at 425°F (210°C) for 15–20 minutes.
  12. Let cool.
  13. Combine icing sugar and liquid. Whisk together to make an icing.
  14. Spread topping on buns after they have cooled.