Cookbook:Cinnamon Bun

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Cinnamon Bun
Category Dessert recipes
Servings 8
Time Prep: 20 minutes
Cooking: 15-20 minutes

Cookbook | Ingredients | Recipes | Desserts

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

Ingredients[edit | edit source]

[note 1]
Baker's %
Pastry Based on flour
2 cups all-purpose flour 250 100%
4 teaspoons baking powder 18.4 7.36%
1 teaspoon salt 6 2.4%
1/2 cup shortening 102.5 41%
3/4 cup milk [note 2] 183 73.2%
Formula 559.9 223.96%
Filling [note 3] Based on sugar
3/4 cup brown sugar 165 76.74%
1/4 cup white sugar 50 23.26%
2 teaspoons cinnamon 5.2 2.42%
Pinch of salt 0.375 0.17%
1 tablespoon butter, melted 14.2 6.6%
Formula 234.775 109.2%
Topping [note 4] Based on sugar
1 cup icing sugar 120 100%
1 tablespoon liquid (cream is recommended, milk and water also work) 15 12.5%
Formula 135 112.5%

Method[edit | edit source]

Pastry[edit | edit source]

  1. Combine flour, baking powder and salt. Cut-in shortening.
  2. Add the milk, stirring with a knife until the dough is soft and slightly sticky.
  3. Knead the dough until it "springs back" when you push your hand into it.
  4. Roll the dough into a 9" by 13" (23cm by 30cm) rectangle. Use a 9" by 13" (23cm by 30cm) baking pan as a mould for the size.

Filling[edit | edit source]

  1. Brush butter over the dough, leaving about 1/4" (0.75cm) around the edges clear.
  2. Combine brown sugar, white sugar, cinnamon and salt. Sprinkle on buttered dough, leaving about 1/4" around the edges clear.
  3. Press the sugar mixture down. Roll the dough lengthwise, as tight as you can.
  4. Trim the edges, cut into eight pieces.
  5. Arrange the buns in a small pan, so that all the buns are touching. Bake at 425°F (210c) for 15-20 minutes.

Topping[edit | edit source]

  1. Combine icing sugar and liquid. Whisk together, spread on buns after they have cooled.

Conversion Notes[edit | edit source]

  1. Weight conversions from USDA National Nutrient Database. Original recipe ingredient order preserved. Presumed whole milk of 3.25% milkfat. Pinch defined as 1/16 tsp.
  2. Baker's percentage is high and dough may be too soft to easily manage.
  3. Brown sugar presumed as packed. Filling sugar weight is 86% of dough's flour weight.
  4. Icing or powdered sugar presumed as unsifted. Icing sugar weight is 48% of dough's flour weight.