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Before you jump to Cinnamon Buns recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.
For the most part, people have been taught to believe that “comfort” foods are bad for the body and must be avoided. Sometimes, if your comfort food is a high sugar food or another junk food, this holds true. Otherwise, comfort foods could be super nutritious and good for you. There are several foods that, when you eat them, may improve your mood. When you feel a little down and need an emotional pick-me-up, try a couple of these.
Eggs, believe it or not, can be actually terrific at fighting back depression. Just be sure that you don’t get rid of the yolk. The yolk is the most crucial part of the egg iwhen it comes to helping you cheer up. Eggs, the egg yolks particularly, are rich in B vitamins. These B vitamins are fantastic for helping to elevate your mood. This is because they help in improving the function of your neural transmitters, the parts of your brain that affect your mood. Eat an egg and feel a lot better!
As you can see, you don’t have to turn to junk food or foods that are terrible for you so you can feel better! Try a few of these tips instead.
We hope you got benefit from reading it, now let’s go back to cinnamon buns recipe. You can have cinnamon buns using 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Cinnamon Buns:
- You need 300 ml of whole milk.
- Take 25 of cardomom pods.
- You need 50 g of butter.
- Prepare 425 g of plain flour.
- Use 7 g of fast action yeast.
- Prepare 60 g of caster sugar.
- You need 1/4 tsp of fine salt.
- Provide 1 of egg, beaten lightly.
- You need of Oil, to grease.
- Use of For the filling.
- Get 75 g of butter, softened.
- You need 50 g of dark brown sugar.
- Use 2 tsp of cinnamon.
- Provide 1/2 tsp of salt.
Steps to make Cinnamon Buns:
- Warm the milk in a small pan together with the ground cardamom seeds (I ground these in a pestle and mortar). Add the butter and let it melt, then transfer to a jug or bowl and set aside to cool. In a large bowl mix together the flour, yeast and sugar. When the milk has cooled to blood temperature, add it with the beaten egg to the flour mixture and combine to make a soft dough..
- Tip out onto an oiled or floured surface and knead for about 6 minutes until smooth and soft, it might be quite wet at first but keep kneading. Place the dough in a lightly oiled bowl, cover and leave for 30 minutes until doubled in size..
- Butter a high-sided 23cm cake tin. I used a loose-bottomed one, which was a slight disaster as a lot of the lovely cinnamon butter then escaped and made a mess of the oven, so if you also only have loose-bottomed tins, line it with baking parchment..
- Mix together the butter, sugar, cinnamon and salt for the filling to make a smooth paste..
- Tip the risen dough out, knead lightly, and then roll it out into a rectangle, the recipe I was using said dimensions should be 34cm by 24cm, but I'll make it longer than that next and make more, smaller, buns..
- Spread the dough with the cinnamon butter, then roll it up lengthways to make a swiss roll shape. Trim the ends, then cut it into 8, or if you've made a longer roll, 10 or 12..
- Place the pieces into the cake tin, cover again and leave to prove for another 30 minutes. Preheat the oven to 200C..
- When the buns have risen again, brush the tops with a little milk and sprinkle on some demerara sugar and cinnamon. Bake for 25 minutes until golden on top..
- Allow to cool, then tear apart and eat while still fresh and slightly warm. Best shared with friends so you don't end up looking like a cinnamon bun..
If you love gooey cinnamon buns, here's the secret ingredient. Everyone raves about these homemade yeast rolls. This traditional Swedish kanelbullar (cinnamon buns) recipe is made with a perfectly soft and chewy cardamom dough, a buttery cinnamon-sugar filling, and twisted into cute little knots. Cinnamon buns, cinnamon rolls, cinnamon roll bites…. these are a few of my favorite things. A few of my favorite things that I rarely ever make, because I know all too well what happens when they're in.
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