Fluffy cinnamon buns are big and sweet. This cinnamon buns recipe is easy to follow and you can make it just in a few hours. They amaze you with delicious brown sugar filling and the softest consistency. They go well with a cup of tea and taste perfect for the next 2 days. Anyone else wants to try freshly baked warm cinnamon buns?
Ingredients:
- 2 eggs room temp
- 112 g regular white sugar
- 40 g butter
- 45 ml oil
- 2 mugs warm milk
- 1 tbsp dry yeast
- 4 mugs flour
- brown sugar for filling
- cinnamon for filling
- butter for filling
Fluffy cinnamon buns are always a great idea. They are soft, you can have them for breakfast, lunch, dinner, or just as a snack. They smell like sweet brown sugar mixed with melted butter. If you fancy something more on a chocolate side – add cocoa powder.
Fall makes us better people. It brings us intense flavors and warm desserts. And what’s better than warm freshly baked fluffy cinnamon buns?
Nothing (and a few other desserts).
Cinnamon buns with brown sugar filling are one of my favorite “stay-at-home treats”. I love eating warm fresh-out-of-oven cinnamon buns that don’t only taste GREAT but smell amazing. The smell of cinnamon, listening to outside rain watching your favorite autumn film.
HOW TO MAKE FLUFFY CINNAMON BUNS:
Mix eggs with white regular sugar until it’s fluffy. Mix on high speed. Add butter and mix well until fluffy and creamy.
While mixing add salt, oil, and warm milk. When it’s all well combined, sprinkle dry yeast on top of the mixture and cover with a piece of cloth. Let bubble for 15 minutes.
After 15 minutes start mixing slowly and add flour – one mug at a time. The dough should get thick and sticky. Use a dough hook and knead the dough until it has a form of a sticky bowl.
Prepare a bowl, big enough to let the dough rise. Pour a little bit of oil into the bowl and put the dough into it. Cover the bowl and let rise for 1 hour or until it doubled in size. (I usually hide a bowl under the comforter because it gets quite hot in there.)
Take the dough out of the bowl to a well-floured surface. Knead the dough by hand for 2 minutes by folding it in the center. Take it back into the bowl and let it rise again for 1 hour.
After an hour, melt the butter for the filling. Take the dough out of the bowl to a well-floured surface. Roll the dough out until it’s 0,5- 1,5 cm thick. Brush it with melted butter, and sprinkle with a genuine amount of brown sugar and cinnamon. You can add the cocoa powder as well. Tightly roll the dough up and cut it into 22 pieces or more.
Take a deep baking tin. Brush it with melted butter and sprinkle with brown sugar. Place cinnamon buns into the baking tin. They don’t need much space so place them tightly next to each other so they have a nice round shape after being baked. Cover them with a piece of cloth and let rise for 30-40 minutes.
Preheat the oven to 175°C. Bake the cinnamon rolls for 20-25 minutes.
My tips for the best fluffy cinnamon buns:
Slow mixing – if you don’t need to rush, choose the slow process of making cinnamon buns. Make sure the ingredients are well combined.
Use a stand mixer and a dough hook – dough gets really thick over some time, use the dough hook so its weight doesn’t destroy your mixer.
Room temperature ingredients – as I always remind you, use the room temperature ingredients for the best cinnamon buns. Make sure the eggs and butter are at room temperature as well to mix well with sugar.
Warm milk – the milk should not be hot, just warm enough to activate the dry yeast.
Dry yeast – I like using high-quality dry yeast as it’s easy to use, and a package of dry yeast can lay in the kitchen cabinet for months!
Tight rolls, tight placing – when making fluffy cinnamon buns roll them tightly for the nicest shape and enough filling. Place them close to each other so they stay in the right shape.
WHAT ABOUT MAIN COURSE RECIPES?
If you decide to make these fluffy cinnamon buns, let me know on Instagram or Pinterest. I would love to see your creations and get in touch with you!
Fluffy Cinnamon Buns
Ingredients
- 2 eggs room temp
- 112 g regular white sugar
- 40 g butter
- 45 ml oil
- 2 mugs warm milk
- 1 tbsp dry yeast
- 4 mugs flour
- brown sugar for filling
- cinnamon for filling
- butter for filling
Instructions
- Mix eggs with white regular sugar until it's fluffy. Mix on high speed. Add butter and mix well until fluffy and creamy.
- While mixing add salt, oil, and warm milk. When it's all well combined, sprinkle dry yeast on top of the mixture and cover with a piece of cloth. Let bubble for 15 minutes.
- After 15 minutes start mixing slowly and add flour – one mug at a time. The dough should get thick and sticky. Use a dough hook and knead the dough until it has a form of a sticky bowl.
- Prepare a bowl, big enough to let the dough rise. Pour a little bit of oil into the bowl and put the dough into it. Cover the bowl and let rise for 1 hour or until it doubled in size. (I usually hide a bowl under the comforter because it gets quite hot in there.)
- Take the dough out of the bowl to a well-floured surface. Knead the dough by hand for 2 minutes by folding it in the center. Take it back into the bowl and let it rise again for 1 hour.
- After an hour, melt the butter for the filling. Take the dough out of the bowl to a well-floured surface. Roll the dough out until it's 0,5-1,5 cm thick. Brush it with melted butter, and sprinkle with a genuine amount of brown sugar and cinnamon. You can add the cocoa powder as well. Tightly roll the dough up and cut it into 22 pieces or more.
- Take a deep baking tin. Brush it with melted butter and sprinkle with brown sugar. Place cinnamon buns into the baking tin. They don't need much space so place them tightly next to each other so they have a nice round shape after being baked. Cover them with a piece of cloth and let rise for 30-40 minutes.
- Preheat the oven to 175°C. Bake the cinnamon rolls for 20-25 minutes.
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