Cinnamon Buns from Bread Dough
This is a continuation from the previous post, making bread dough and using it to make Cinnamon Buns.
To continue from the bread making, the other 1/3 portion, I use it to make a sort of a cinnamon bun. As the bread dough does not have eggs or milk added to it, it is quite a simple dough.
As you know, bread can be a bit dry compared to buns. To make it softer and moist, I add a ‘moisturiser’ to it. The moisturiser’s role is to make the bread softer and tastier so that it tastes like the buns made with a lot of butter, eggs and sugar.
In addition to the bread dough, you will need:
Ingredients for the cinnamon sugar:
Some cooking oilbutter or vegan butter
- ½ tbsp cinnamon powder
- 2 tbsp sugar.
The reason I change to butter or vegan butter is because the vegetable oil will flow down to the base of the tin and make it a bit soggy. This is because it is more fluid than butter.
Glaze and moisturiser
- 2 tbsp agave syrup or honey or golden syrup
- 2 tbsp hot water
- Mix the cinnamon and sugar a bowl.
- Roll out the dough to a rectangular shape about 0.5cm thick.
- Then brush the surface with the
- Then sprinkle the cinnamon mixture evenly on the dough, leaving about 1 cm on one of the long edge.
- Roll the dough on the long side to get a long log, tucking in the edges.
- Cut the log into 3 cm length,
- Line a round 15 cm baking tin with grease proof paper or parchment. Then arrange the pieces neatly in the tin.
- Set aside, cover and proof until double in size,
- When the bread is double in size, heat up the oven 210C. (See note below)
- Bake for about 25 to 30 minutes
- The buns should be lightly browned.
- Remove the bread and leave to cool on a cooling rack.
- Then with a pastry brush, brush the buns with the glaze and pour the remainder over the buns to absorb. Make sure that the syrup is evenly distributed.
- Allow the buns to cool in the tin.
- When cooled, upturn it from the tin and serve with cream or custard or just plain.
- Then sit back and enjoy the fruits of your labour.
I baked the 2 breads, the loaf and the buns, together in the oven. This saves time and fuel. Follow the instructions below if you are doing that.
- Place the loaf tin in the oven and bake for about 10 minutes.
- Add in the buns to the oven, sitting it next to the bread. Bake both for another 20 mins.
Ready for the oven. The loaf will be sprinkled with poppy seeds from the garden.
The bread dough is so versatile that you can even use it as a pizza base.
So enjoy making a batch and use it for different things.
Let me know how you make yours. Please share and like this post to motivate me. May I ask you to not cut and paste the recipe, but sent the url link to share.