The Recipe

Cinnamon Buns

Name: Cinnamon Buns
Prep time: 150 min
Cook time: 20 min
Ingredients: 4 teaspoons active dry yeast 1 cup warm whole milk (105F to 115F / 40C to 46C) 3/4 cup / 100g muscovado or brown sugar 1 large egg, beaten 1/2 cup / 125g unsalted butter, barely melted 1 tablespoon ground cardamom 1 teaspoon fine grain sea salt 4 cups / 6; Filling:; 1/2 cup / 60g muscovado or brown sugar 2 tablespoons cinnamon 1/2 cup / 125g unsalted butter, softened; Glaze:; 1 egg beaten with 1 tablespoon of water; large grain raw sugar or pearl sugar for sprinkling OR you can make an icing to spread on the rolls after baking (recipe below, not pictured)*

COOK TIME : 20 minutesPREP TIME : 3 hours

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Ingredients

DESCRIPTION

An updated look at the cinnamon buns I make for Christmas morning each year. Inspired by the recipe in Lotta Jansdotter's book, Handmade Living, these cinnamon buns are made from a cardamom-flecked, buttery yeast dough with a classic cinnamon-sugar swirl.

INGREDIENTS

4 teaspoons active dry yeast 1 cup warm whole milk (105F to 115F / 40C to 46C) 3/4 cup / 100g muscovado or brown sugar 1 large egg, beaten 1/2 cup / 125g unsalted butter, barely melted 1 tablespoon ground cardamom 1 teaspoon fine grain sea salt 4 cups / 6
Filling:
1/2 cup / 60g muscovado or brown sugar 2 tablespoons cinnamon 1/2 cup / 125g unsalted butter, softened
Glaze:
1 egg beaten with 1 tablespoon of water
large grain raw sugar or pearl sugar for sprinkling OR you can make an icing to spread on the rolls after baking (recipe below, not pictured)*

DIRECTIONS

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NUTRITION