Cookbook:Cinnamon Bun
(Redirected from Cookbook:Cinnamon Roll)
Cinnamon Bun | |
---|---|
Category | Dessert recipes |
Servings | 8 |
Time | Prep: 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
editIngredient | Count | Volume | 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
editPastry
edit- 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- 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- Combine icing sugar and liquid. Whisk together to make an icing.
- Spread topping on buns after they have cooled.
Conversion otes
edit- ↑ 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.