Cookbook:Cinnamon Bun

(Redirected from Cookbook:Cinnamon Roll)
Cinnamon Bun
CategoryDessert recipes
TimePrep: 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

Ingredient Count Volume

[note 1]

Weight Baker's %
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%
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%
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 edit

Pastry edit

  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 edit

  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 edit

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

Conversion otes edit

  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.