Cinnamon Buns
These cinnamon rolls have a soft, pillowy dough with a warm cinnamon flavor. Instead of the usual cinnamon butter, we use a creamy cinnamon pastry filling that
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mattadlard.com.
Cooking tools:
- Stand mixer
- Kitchen scale
- Rolling pin
- Pastry cutter
- Cake pan
- Fine-mesh sieve
- Saucepan
- Whisk
- Mixing bowl
- Spatula
- Oven
- Stove
- Refrigerator
- Plastic wrap
- Parchment paper
- Kitchen towel
- Spoon
Ingredients
- 450 g Strong White Bread Flour
- 55 g Caster/White Sugar
- 9 g Fine Sea Salt
- 25 g Full Fat Condensed Milk
- 8 g Instant Dried Yeast
- 120 g Whole Milk
- 95 g Whole Eggs
- 230 g Unsalted Butter, Slightly Soft, Cubed
- 300 g Whole Milk
- 45 g Caster/White Sugar
- 70 g Egg Yolks
- 25 g Cornflour/Cornstarch
- Pinch of Fine Sea Salt
- 6 g Ground Cinnamon
- 25 g Unsalted Butter, Cubed
- 250 g Powdered/Icing Sugar
- 10 g Glucose
- 40 g Whole Milk
- 10 g Water
- 10 g Double/Heavy Cream
- ½ Fresh Vanilla Pod
- 10" Square Tin
- Multi Wheel Pastry Cutter
