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How To make Cinnamon Buns (The Famous Dutch Sticky Buns)
1 c Milk, scalded
1/2 c Raisins, chopped
2 T Currants
1/2 t Cinnamon
1 x Brown sugar
2 T Citron, finely chopped
1/2 c Yeast
1 x *dissolved in:
1/4 c Water, warm
3 c Flour
1/2 t Salt
3 T Butter
Dissolve yeast in warm water and add to milk which has been allowed to become lukewarm. Add sugar (about 3 Tbsp), salt and flour, and knead thoroughly until it becomes a soft dough. Place the dough in a buttered bowl and butter the top of the dough. Cover bowl and put in a warm place. Permit it to stand until the dough becomes three times its original size. Roll until it is one fourth of an inch in thickness, brush with butter and spread with the raisins, currants, citron, brown sugar and cinnamon. Roll as a jelly roll and cut into slices 3/4 inch thick. Place slices in buttered pans, spread well with brown sugar, and bake at 400-F for 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
How To make Cinnamon Buns (The Famous Dutch Sticky Buns)'s Videos
Easy Swedish Cinnamon Buns Recipe | How to make Kanelbullar | Swedish Kanelbullar
Easy Swedish Cinnamon Buns Recipe / How to make Kanelbullar /Swedish Kanelbullar Recipe : Complete written Recipe :
Swedish Cinnamon Buns or Kanelbullar are buns with multiple layers of soft and fluffy bread and aromatic sweet buttery filling in between.
Why You will love this Swedish Cinnamon Buns Recipe
This Cinnamon buns recipe will help you to make the best Swedish cinnamon buns that are soft and fluffy, and is full of delicious aroma, in an easy and fast method.
The Swedish cinnamon buns or kanelbullar made with this easy recipe are
Soft,airy and fluffy with light crispy crust
Comfortingly flavored with cinnamon and cardamom
Shaped beautifully with those swirly layers
top and bottom of the rolls are wonderfully caramelized with that golden brown color.
What Makes Swedish Cinnamon Buns Different From American Cinnamon Rolls
Swedish cinnamon buns or kanelbullar are very similar to American cinnamon rolls.
The first difference is the addition of cardamom. Cardamom, a spice originally found in India, can be described as warm, comforting and aromatic.
Another difference is that Swedish Cinnamon Buns doesn’t use any frosting or icing.
Swedish cinnamon buns usually have pearl sugar as topping.
How to Make Swedish Cinnamon Buns
Making kanelbullar or Cinnamon buns is so easy.
We can make Swedish cinnamon buns or kanelbulle in FOUR SIMPLE STEPS
1.Prepare the bread dough
2.Divide and shape the dough
3.Proof the swedish cinnamon buns or kanelbullar
4.Bake the swedish cinnamon buns or kanelbullar
Bake them @ 420 F or 215 C for 13-15 minutes.
How to make the sugar syrup for glaze
It is so easy to make this sugar syrup to use as glaze for kanelbulle or swedish cinnamon buns .
Into a saucepan add the 60 g or 5tbsp sugar and 60ml or 1/4 cup water.
Boil and simmer until it gets a syrup consistency.
Remove from heat and let it cool down.
How to store Swedish cinnamon rolls
These homemade cinnamon rolls can be kept at room temperature for upto 3 days.Cover the tray with foil or store them in an airtight container.
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Sticky Buns
Christmas baking at Nanny & Poppy's house.
Sticky Buns - Food Wishes
I learned lots of new and exciting things during my first semester of culinary school, back in 1981, but these pecan sticky buns were the first thing I made for my family after returning home on break. They’ve been a favorite ever since!
For the fully formatted, printable, written recipe, follow this link:
To become an official “Food Wisher” and read Chef John’s in-depth article about this Sticky Buns recipe, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Pull Apart Cinnamon Bread Recipe | How Tasty Channel
Sweet brioche bread with a crispy outside and a super soft cinnamon buttery heart. The dough is stacked in layers, so the filling is spread evenly and it makes possible the pull apart effect.
The smell while baking is absolutely unforgettable, this is the perfect Fall and Winter comfort food.
You can prepare it the day before, store it in refrigerator for one day, then let it rise for 30 minutes at room temperature and bake it.
I sugget you to serve it warm, you won’t regret it!
????PRINTABLE RECIPE AND TIPS:
►ACTIVATE OR NOT THE INSTANT DRY YEAST?: You often make this question: why you don't activate the dry yeast? Every Country has different type of yeast. In Italy, Active Dry Yeast doesn't need to be activated. Read the instructions written on yout yeast packaging before use it and follow them!
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►CINNAMON BUNS EGGLESS WITHOUT YEAST:
►CINNAMON CARAMELIZED FRENCH TOAST ROLLS:
►QUICK CINNAMON ROLLS NO DOUGH:
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Die berühmten Zartschmelzbrötchen. Klassische amerikanische Zimtschnecken. Cinnamon Rolls
Freunde, heute habe ich beschlossen, die berühmten klassischen amerikanischen Cinnamon Rolls-Cinnabons zu kochen, die auf der Zunge zergehen.
Es ist sehr lecker und schön!
Rezept und Kochmethode:
250 ml warme Milch.
2,5 Teelöffel (8 g) Trockenhefe.
70 Gramm Zucker.
Mischen und 5-10 Minuten einwirken lassen.
1 Teelöffel Salz hinzufügen.
80 g geschmolzene Butter.
2 Eier.
525 g Mehl durch ein Sieb sieben.
Gut mischen.
Mehl nach und nach zugeben.
Den Teig in einer Schüssel kneten.
Es ist sehr wichtig, Mehl hinzuzufügen, während der Teig ständig gerührt wird.
Den Tisch gut mit Mehl bestäuben.
Den Teig auf dem Tisch kneten.
Der Teig sollte glatt und sehr weich sein.
Schmieren Sie die Schüssel mit Pflanzenöl.
Den Teig abdecken und 60 Minuten an einem warmen Ort gehen lassen.
1 EL Rohrzucker untermischen.
Fügen Sie 2 Teelöffel Zimt hinzu.
Gut mischen.
Der Teig ist gut aufgegangen.
Legen Sie den Teig auf den Tisch.
Sprich mir nach.
Den Teig mit einem Nudelholz ausrollen.
Der Teig sollte 50/30 cm groß sein.
Den Teig mit geschmolzener Butter bepinseln.
60 g weiche Butter.
Den Teig mit Zimtzucker bestreuen.
Rollen Sie das Teto zu einer Rolle.
Sprich mir nach.
Den Teig in 15-16 Stücke schneiden.
Sprich mir nach.
Die Brötchen auf ein gefettetes Backblech legen.
Mit Frischhaltefolie abdecken und für 40 Minuten an einen warmen Ort stellen.
Im vorgeheizten Backofen bei 180 Grad etwa 25-30 Minuten backen.
140 g Rahmquark (Almette, Hochland, Violette) verrühren.
Fügen Sie 2-3 Esslöffel Puderzucker hinzu.
Fügen Sie nach und nach ein paar Esslöffel Milch hinzu.
Mit einem Mixer gut verrühren.
Während unsere Brötchen heiß sind, mit cremiger Masse einfetten.
Schau nur, wie schön es ist!
Es ist sehr schön und lecker!
Freunde, unbedingt dieses Rezept bewerten!
Guten Appetit!
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SICK STICKY BUNS! Antique Bar & Bakery coal oven cinnamon buns
Watch sous chef, and lead line dog Brandon have fun in the fire!