Cinnamon Buns | The gooiest recipe you will find! | Barb's Ultimate Cinnamon Buns
Today we’re making cinnamon buns. I have been making cinnamon for years but have always been a little bit disappointed with my recipe, chasing the yummy gooeyness of a classic Cinnabon. In this quest for Cinnabon style buns, I combined a bunch of recipes to make my own to create Barb’s Ultimate Cinnamon Buns.
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Ingredients by element
Filling:
3/4 cup packed brown sugar
1.5 tbsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1/2 cup butter softened
Milk Flour mixture:
3 tbsp all-purpose flour
3 tbsp milk
3 tbsp water
Dough
2.5 teaspoons dry yeast (note: this recipe also works with instant yeast, skip the blooming step and add the yeast directly to the dry ingredients)
½ cup lukewarm milk (warm to touch, not hot)
3 cups all-purpose flour
3tbsp granulated sugar
¾ teaspoon fine sea salt
2 ½ tbsp water
2 eggs, room temperature
3 ½ tablespoons salted butter, softened
Glaze for the bottom of the pan:
¼ cup salted butter
¼ cup packed brown sugar
¼ cup honey
Glaze for the top of the pan:
- 4 ounces 1/2 cup cream cheese, room temperature (that’s half a cream cheese brick)
- 1 cup confectioners' sugar
- 1/4 cup butter softened
- 2-3 Tablespoon milk
- 1 tsp vanilla extract
- couple pinches of salt
Instructions:
To make the first, bloom the yeast, use the ½ c milk, warmed to room temp, add 2.5 teaspoons yeast and let sit for 10 mins
To make the milk flour mixture, In a small pot combine 3 TBSP flour, 3 TBSP Water, 3 TBSP milk into a pot on medium and mix constantly for about 1-2 mins max until it makes a thick paste (consistency of smooth mashed potatoes). Put aside and to let cool
Moving on the dry ingredients for the dough. Combine:
3 cups all-purpose flour
3tbsp granulated sugar
3/4 teaspoon fine sea salt
Using a stand mixer with the dough hook attachment to add (med-low speed):
Yeast/Milk Mixture (or just milk if you are using instant yeast)
2.5 tablespoon water
Mix briefly then add:
Thickened and cooled milk/flour/water mixture
2 room-temperature eggs
Let it mix for 5-7 mins on med-low speed until it looks smooth and elastic
1 tablespoon at a time, add the butter to the dough on med-low speed. Don’t add another tablespoon until the butter is thoroughly incorporated.
Let mix for an additional 5-8 mins. Then shape into a ball and place it into a well-greased medium bowl. Place in a warm spot covered with plastic wrap for 1.5 hours or double in sized. I place it in the oven with the light on.
For the glaze for the bottom of the buns In a small pot melt:
¼ cup unsalted butter
¼ cup packed brown sugar
3 TBSP cup honey
Mix continuously on medium heat until it’s fully melted. Let it cool slightly then, pour into the bottom of the pan
For the glaze on the top of the buns, in a stand mixer or hand-mixer mix:
4 ounces 1/2 cup cream cheese, room temperature (room temp is important or else your glaze will be lumpy)
1 cup powdered sugar
1/4 cup butter softened
1 TBSP milk
After the dough has doubled in size, punch it down and get ready to roll and shape your dough into rolls (you’ll need a clean surface and some flour). Roll the dough on your surface into a rectangle shape 20 inches long (can be 2”-3” longer).
Using a brush or small spatula, spread softened butter (½ cup butter softened) onto the dough (leave about ½ inch around the edge of the dough)
Mix the filling mixture in a small bowl:
3/4 cup packed brown sugar
1.5 tbsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
Roll carefully (as tight as possible). Then cut into even pieces. I like to cut in the center then line up and cut in the center again. Repeat this until you have approximately 15-17 pieces (less if you want thicker buns).
Grease the sides of your plan then, pour your bottom glaze evenly into the bottom of the pan then place your cut buns into the pan (not too tight as they will rise). Cover in plastic wrap then put into a warm spot again for 1 hour (significantly larger in size).
Preheat your oven to 350 degrees. Let your buns bake for 25-30 mins or until brown in colour (top and inner rolls).
While the buns are still hot, evenly pour the glaze on the buns (reserve for serving)
Enjoy!
BFF TIPS
Prep all of your ingredients before you start including taking the eggs out of the fridge.
While in the oven place your buns sit on a baking dish to avoid burning the bottom of the buns. Also in the last few minutes of baking place, a sheet of tin foil over top of the buns if the inner rolls need a bit more time (look pale) and the top is already browned.
Hostess/Entertaining tip
These buns a very decadent so I like to buy disposable loaf pans that can perfectly fit 3 large buns. Three buns are the perfect amount to gift fo an individual or couple, maybe a couple of loaves for a family. It’s the perfect way to share your single recipe with others, after all, sharing is caring.
Recipes Bakery Part I - Santa Barbara's Only Australian Bakery
August 4, 2018
RECIPES BAKERY
Santa Barbara’s Only Australian Bakery
I saw this sweet little pink house on my way back from Carmel Valley in July…yup, I take the scenic route home and drive though Santa Barbara for dinner and window shopping. I looked it up and it turned out to be Recipes Bakery, the only Australian Bakery in Santa Barbara. After reading Meichelle’s story and her insane reviews, I thought I HAVE TO come back. I absolutely adore unique foods and mom and pop shops and Recipes Bakery is the perfect marriage of that. Here’s Part I of my interview with the woman behind this amazing little shop! And, here’s my list of what I need to eat (again) or try very soon:
1. Doppio coffee – You’ll see what makes this a standout in Part II of this video.
2. Fried Banana Bread – It’s not fried fried, but it’s…nevermind, just watch the video and you’ll see.
3. Eggs! These are surprisingly difficult to make well and after hearing her describe it, I’ll need to see firsthand.
4. That sugar cookie! If I don’t get this again, my kiddo is going to go bananas.
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Simple Moist Carrot Cake Recipe | You must try this cake if you have carrots at home.
Easy carrot cake recipes for beginners. This video shows how to make soft and moist carrot cake recipe. This is a very easy and simple recipe and is healthier compared to other cakes. To make it more healthy you can replace 1 Cup All Purpose Flour With whole wheat flour or Oats Flour
For Printable Recipe :
Moist Carrot Cake Recipe
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All Purpose Flour 2 Cups (250 g)
Grated Carrots 2 Cups (350 g)
Egg 4 medium sized
Sugar 2/3 to 1 Cup. ( depending on the sweetness you want)/(135g to 200g)
Oil 2/3 Cup ( 150ml)
Vanilla Essence. 1 tsp
Baking Powder. 1&1/2 tsp
Baking Soda 1/2 tsp
Bake in a preheated oven @ 165 C for 60 minutes or until a skewer inserted in the middle comes out clear..
Pan. 6 inch
This goes well with cream cheese frosting.
PLEASE find the link for cream cheese frosting recipe :-
Homemade Yeast Rolls Recipe (Grandma Barb's BANGIN' yeast rolls)
Hot, soft and buttery describes my grandma Barb's easy, homemade yeast rolls. Yep, these rolls are so easy that even I, with my yeast roll challenged self can make them.
I grew up on these rolls and knew the holidays where approaching when the phone started ringing off the hook with people calling to ask my grandma to make them a batch. She smiles big and says why sure I will! every time. Gosh I love her!
I like to brush them with honey butter or parmesan butter right when they come out of the oven. UH-MAY-ZING!!
She was excited to know that I was sharing her recipe online with others. I hope that you enjoy a little piece of our family.
Get recipe & yeast roll making tips:
Music by Kevin MacLeod
Meet Chef Barb of B Sweet
Get to know the chef and owner of B Sweet and Big Boi, Barb Batiste. Learn how she started B Sweet, her involvement in LA's Filipino Food Movement and how her parents influence her in everything she creates.