Cookbook:Cinnamon Bun

Cinnamon Bun
CategoryDessert recipes
Servings8
TimePrep: 20 minutes
Cooking: 15–20 minutes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Desserts

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

Ingredients

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Ingredient Count Volume

[note 1]

Weight Baker's %
Pastry
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%
Total n/a 560 g 224%
Filling
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%
Total n/a n/a 235 g 109%
Topping
Icing sugar[note 4] 1 cup 120 g 100%
Cream, milk, or water 1 tablespoon 15 g 12.5%
Total n/a n/a 135 g 113%

Procedure

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Pastry

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  1. Combine flour, baking powder and salt.
  2. Cut in the shortening.
  3. Add the milk, stirring with a knife until the dough is soft and slightly sticky.
  4. Knead the dough until it "springs back" when you push your finger into it.
  5. 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

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  1. Brush butter over the dough, leaving about ¼ inch (0.75 cm) around the edges clear.
  2. Combine brown sugar, white sugar, cinnamon and salt. Sprinkle over the buttered dough, leaving about ¼ inch around the edges clear.
  3. Press the sugar mixture down. Roll the dough up lengthwise into a log, as tight as you can.
  4. Trim the edges, then cut into 8 pieces.
  5. Arrange the buns in a small pan, so that all the buns are touching.
  6. Bake at 425°F (210°C) for 15–20 minutes.
  7. Let cool.

Topping

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  1. Combine icing sugar and liquid. Whisk together to make an icing.
  2. Spread topping on buns after they have cooled.

Conversion otes

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  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.