Professional Baker Teaches You How To Make CINNAMON BUNS!
Chef Anna Olson teaches you how to make amazing and sticky cinnamon buns! Follow along and then try the recipe below for yourself!
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Ingredients
Dough
1 ¼ (310 ml) cup 2% milk, just above body temperature (105 F)
2 ¼ tsp (1 pkg or 8 g) instant dry yeast
¼ cup (50 g) sugar
1 large egg at room temperature
¼ cup (60 g) unsalted butter, melted
3 ½ cup (525 g) all-purpose flour
¾ tsp (4 g) salt
Goo
½ cup (115 g) unsalted butter
1 cup (200 g) packed light brown sugar
½ cup (125 ml) maple syrup
Filling & Assembly
⅔ cup (140 g) packed light brown sugar
1 Tbsp (10 g) ground cinnamon
3 Tbsp (45 g) unsalted butter, melted
Directions
Dough
1. For the dough, measure all the ingredients into a bowl and stir with a wooden spoon, or blend in a stand mixer fitted with the hook attachment until evenly combined. If mixing by hand, turn the dough out onto a work surface and knead until smooth, about 5 minutes, or if in a mixer, knead for about 3 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes to 2 hours.
Goo
1. For the goo, add the butter, brown sugar and maple syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling. Pour this into a greased 9-x-13-inch pan the prepared pan and set aside.
Filling & Assembly
1. For the filling, stir the brown sugar and cinnamon together and set aside. Have the melted butter ready.
2. Turn the risen dough onto a lightly floured surface and roll it out into a rectangle about 18-x-12 inches. Brush the entire surface of the dough with the melted butter and sprinkle with the cinnamon brown sugar mixture. Roll up the dough from the longer side and then cut the roll into 12 pieces. Place these into the prepared pan, evenly spaced, cover with plastic wrap or tea towel and let rise for an hour.
3. Preheat the oven to 350 F (175 C). Uncover the risen sticky buns and bake them for 40-45 minutes, until they are a rich golden brown. It is recommended to cool the sticky buns for 15 minutes in the pan before inverting to serve.
4. The sticky buns are best served the day they are baked.
Tip: If you want to enjoy the sticky buns first thing in the morning, prepare the buns to the point of cutting the dough and putting them in the goo in the pan, then cover and place in the fridge overnight. Take the buns straight from the fridge and place in a cold oven. Set the temperature to 350 F (175 C) and bake for 45 minutes. By the time the oven gets to temperature, the buns will have raised the perfect amount.
Bakes in a 9-x-13-inch pan
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Amazing Sticky Buns That Melt In Your Mouth
How to make the amazing Sticky Buns that melt in your mouth.
Here's what you'll need:
DOUGH:
1 cup warm milk (250ml)
1 egg
2 tbsp sugar (25g)
2 tsp instant yeast (6g)
3 cups bread flour or all purpose flour (375g)
1 tsp salt (4g)
1/4 cup unsalted butter (55g) Skip salt if using salted butter
CARAMEL TOPPING:
1/2 cup butter (110g)
1/2 cup brown sugar (110g)
3 tbsp corn syrup or honey (45g)
1 cup pecan or any nuts you prefer
FILLING:
1/2 cup brown sugar (110g)
2 tsps cinnamon powder (8g)
I hope you will enjoy this recipe. Let me know and comment down below. Don't forget to click the bell button for you to be notified every time I upload new recipes. Thank you all my darling lovelies! Sending you all the love and positive vibes~Weng ????????????
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Easy sticky lemon iced finger buns : Best cream buns recipe
Step by step video tutorial showing you how to bake these quick delicious iced cream finger buns.
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Ingredients :
I put some whipped cream in some and if you do not like cream you can just ice the top.
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Blueberry lemon Sticky Buns
If you want the most sticky, jammy, fluffy and easy blueberry scrolls then here they are! Topped with homemade labneh frosting and quality blueberry jam they are so rewarding to make and share with loved ones.
Ingredients
3 cups (450g) – 3 1/2 cups plain flour, plus extra*
2 tsp (10g) instant dried yeast (see notes)
1 tsp ground cinnamon
1/2 cup (125g) Greek yoghurt, at room temperature
3 Tbsp (60g) honey
1/3 tsp fine salt
1 cup (250g) milk of choice (see notes)
Blueberry filling
1 small jar good jar blueberry jam
2 Tbsp lemon zest
1 cup blueberries, fresh or frozen
1 tbsp butter, melted
Labneh frosting
125g (1/2 cup) labneh (see recipe card below)
1 tsp vanilla extract or 1/2 tsp vanilla powder
2 Tbsp maple syrup
1 Tbsp lemon juice
Instructions
Make the dough
1 - I recommend using scales for this recipe, and testing that your yeast is active (ensure your yeast is less than 6 months old). Sift the 450g of flour and cinnamon to a large mixing bowl and make a well. Add in yeast to the well and cover with flour, then add yoghurt, honey and salt to the bowl. Hiding the yeast is important to keep it away from the salt, which would otherwise deactivate the yeast. Set aside.
2 - Warm the milk in a saucepan until it is around 40-50 C. If you do not have a thermometer you can use your finger to test- the milk should feel fairly warm, but still comfortable and not hot- it absolutely must not be very hot as it will kill the yeast. Pour the warm milk into the flour mix and, using a wooden spoon, combine until the dough becomes too thick to stir. Flour the benchtop and place dough on top. Kneed for 7-15 minutes or until the dough becomes smooth, soft and elastic (more kneeling is generally better, to stretch the gluten and create softer buns), adding more flour only as needed to stop the dough sticking to your hands and the benchtop. Wash out your mixing bowl, dry and then lightly oil. Place dough into the bowl then cover and leave in a warm spot for 1 hour or until it doubles in size. Note– you can use a stand mixer for this whole process. Simply insert the dough hook and mix for around 5 minutes or until the dough is smooth and elastic. After this point transfer to a bowl as listed above.
Fill the dough
1 - Grease a large, deep dish baking tray (ours was 33cm x 25cm) with butter or oil and also set this aside. After the dough has risen flour the bench and roll out the dough to a large rectangle. Take time to create an even thickness, around 1/2-1cm thick. You want to create a rectangle and not a square- so aim for a long rectangle.
2 - Spread around 3/4 of the blueberry jam over the dough. Use a spoon of knife to cover the entire surface, then sprinkle with lemon zest and the blueberries.
Roll
1 - Now it is time to roll the log. Starting from the long end roll up the side to create a long log. You want to roll it fairly tightly, but without squishing the dough. Once you have created a log it is time to cut it into 12 even slices. The best way to do this is with dental floss, though a very sharp knife will work. Place each slice, with the cut side facing up, into the greased tray leaving room between each scroll in a pattern of 3×4. Preheat the oven to 180 C, and set aside the covered tray (cover with a clean tea towel) of scrolls in a warm spot to rise for a further 30 minutes while the oven preheats.
2 - Once scrolls have risen brush top with butter then bake for approximately 20 minutes, or until the scrolls are lightly golden brown on top. Brush freshly baked scrolls with extra butter to get the nice gloss top- and you can absolutely enjoy them while warm, or allow to cool and follow the next step to frost.
Frosting
1 - To make the optional Labneh frosting add labneh, vanilla, maple and lemon juice to a bowl. Whisk together until smooth, then spread on top on cooled scrolls. Add extra swirls of jam or a sprinkling of lemon zest.
2 - Enjoy these delicious scrolls on the day of making, or store in the fridge for day 2 (You will need to place them in an air tight container). Alternatively, leave them in-frosted to store in the pantry. You can pop them in the microwave for 15s to warm up.