cinnamon buns

cinnamon buns

These cinnamon buns are soft and moist and stay that way for up to 3 days. I kneaded the dough using the Zojirushi breadmaker BB-KWQ10. The overnight proof is for developing more flavor.

Cinnamon buns (makes 6 large buns)

Sponge

  • 50 grams bread flour
  • 20 ml water
  • 1 gram yeast
  1. Mix all ingredients in a small bowl. Proof for 1 1/2 – 2 hours. Store in fridge for later use. Best made a day or two earlier.

Tangzhong

  • 25 grams unsweetened soya milk
  • 125 grams bread flour
  1. Mix all ingredients in a pan. Heat over low fire and cook until thickened. Scrape into a bowl and cover with cling wrap. Store in the fridge for later use.

Main dough

  • 250 grams bread flour
  • 15 grams milk powder
  • 75 grams tangzhong
  • 40 grams sugar
  • 3/4 tsp salt
  • 3 grams yeast
  • 1 egg
  • 80ml unsweetened soya milk
  • All the sponge
  • 40 grams unsalted butter

Filling

  • 40 grams unsalted butter
  • 50 grams coconut flower sugar
  • 1 tbsp ground cinnamon (1 1/2 tbsp if you like more cinnamon flavor)
  1. Line a 6 cavities large muffin pan with cases.
  2. Place all the ingredients for the main dough in the order above in the bread machine. Knead for 10 minutes, scrape down the sides, rest for 15 minutes, then knead for 15 minutes. Allow to rise for 1 hour.
  3. Scrape dough onto floured work top. Gently roll the dough to 40 cm long by 24 cm wide. Spread filling evenly. Slice into 2 lengthwise. Flip one piece over the other. Slice into 2 cm width. This will give you 6 long strips.
  4. Wind a strip around index and middle finger. Place the end between fingers and gently pull downwards to tuck in. Place on prepared muffin cases. Cover with another muffin pan and place in fridge overnight.
  5. 1 hour before baking, take the buns out of the fridge. Proof until doubled in size and bake in 190 C oven for 15 minutes or until internal temperature reads 200 Fahrenheit.

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