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|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]
|All-purpose flour||2 cups||250 g||100%|
|Baking powder||4 teaspoons||18.4 g||7.36%|
|Salt||1 teaspoon||6 g||2.4%|
|Shortening||½ cup||102.5 g||41%|
|Milk [note 2]||¾ cup||183 g||73.2%|
|Brown sugar[note 3]||¾ cup||165 g||76.74%|
|White sugar||¼ cup||50 g||23.26%|
|Cinnamon||2 teaspoons||5.2 g||2.42%|
|Salt||1 pinch||0.375 g||0.17%|
|Butter, melted||1 tablespoon||14.2 g||6.6%|
|Icing sugar[note 4]||1 cup||120 g||100%|
|Cream, milk, or water||1 tablespoon||15 g||12.5%|
Procedure[edit | edit source]
Pastry[edit | edit source]
- Combine flour, baking powder and salt.
- Cut in the shortening.
- Add the milk, stirring with a knife until the dough is soft and slightly sticky.
- Knead the dough until it "springs back" when you push your finger into it.
- Roll the dough into a 9 x 13-inch (23 x 30 cm) rectangle. Use a 9 x 13-inch (23 x 30 cm) baking pan as a mould for the size.
Filling[edit | edit source]
- Brush butter over the dough, leaving about ¼ inch (0.75 cm) around the edges clear.
- Combine brown sugar, white sugar, cinnamon and salt. Sprinkle over the buttered dough, leaving about ¼ inch around the edges clear.
- Press the sugar mixture down. Roll the dough up lengthwise into a log, as tight as you can.
- Trim the edges, then cut into 8 pieces.
- Arrange the buns in a small pan, so that all the buns are touching.
- Bake at 425°F (210°C) for 15–20 minutes.
- Let cool.
Topping[edit | edit source]
- Combine icing sugar and liquid. Whisk together to make an icing.
- Spread topping on buns after they have cooled.
Conversion otes[edit | edit source]
- ↑ 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.
- ↑ Baker's percentage is high and dough may be too soft to easily manage.
- ↑ Brown sugar presumed as packed. Filling sugar weight is 86% of dough's flour weight.
- ↑ Icing or powdered sugar presumed as unsifted. Icing sugar weight is 48% of dough's flour weight.