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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I Baked 72 Cinnamon Rolls To Create The Perfect Recipe | Bon Appétit
2 weeks of research. A (very) complex spreadsheet. 6 pounds of flour, 20 hours of cooking and so, so many tastings. Join Zaynab Issa in the Bon Appétit Test Kitchen as she takes you through the journey of creating her extra-fluffy cinnamon rolls with cream cheese frosting - a recipe that took 72 rolls to achieve perfection.
Get Zaynab's full recipe here:
Director: Paz Mendez Hodes
Director of Photography: David Castellano
Editor: Robert Malone
Talent: Zaynab Issa, Chris Morocco
Culinary Director: Kelly Janke
Producer: Tyrice Hester
Line Producer: Jen McGinity
Associate Producer: Shelby Boamah
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Tony Aviles
Audio: Austin Rumsey
Food Stylist: Kaitlin Wayne
Culinary Assistant: Biba Clark
Prop Styling: Marina Bevilacqua
Photographer: Isa Zapata
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
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Graphics, Animation: Léa Kichler
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Step by Step Frosted Sticky Buns a Mennonite Heritage Recipe Brunch Breakfast
4 c warm water
2 T yeast
1 c instant mashed potatoes
4 eggs
1 c soft butter salted
1 c sugar
1 1/4 T salt
10 c bread flour
stick for the bottom
for each half sheet
1/2 c butter melted
1 1/2 brown sugar
2 T vanilla
4 T water
frosting
6 c powder sugar
1 c soft butter
3 tsp vanilla
add 1/2 c water slowly until you like tickness
bake 350 for 20 min
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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Cinnamon Buns The Famous Dutch Sticky Buns | BREAD RECIPES | EASY TO MAKE BREAD RECIPE
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AMISH STICKY BUNS ( Caramel Pecan Rolls)
Sticky buns are as iconic to PA Dutch/Amish country as shoofly pie! Basically upside down cinnamon rolls, they can have nuts, or be plain, in the gooey caramel/nut topping. I like using pecans or walnuts, personally, the best. These can be frozen. I also don't overbake them, as we like ours nice and doughy.
AMISH STICKY BUNS
DOUGH:
3 1/2 C warm water
1 1/2 cakes yeast or packets active dry yeast or 1 1/2 tbs bulk yeast dissolved in a 1/2 C warm water
4 tbs melted crisco (not hot)
1 3/4 C sugar
1 1/2 Tablespoons of salt
Roughly 5-7 C flour (roughly 5#), enough to stiffen the dough to work with
Roughly 2 C brown sugar
1 stick soft butter
2 tbs cinnamon
1. Dissolve yeast in 1/2 C warm water fully. Make sure you have fresh yeast. Old yeast won't rise well.
2. In mixer, add the rest of the warm water, yeast water, melted crisco and sugar and mix well.
3. Start slowly adding flour and mixing in. I use a dough hook on my mixer to get the dough kneaded and smooth. Otherwise, I knead by hand about 50 times.
4.Place dough in a large greased bowl with a towel over the top in warm place to rise, double original size. Will take a couple of hours.
5, After dough has risen, divide and roll out in rectangular shape about 1/4 inch thick. Brush with soft butter, spread fine layer of brown sugar and then sprinkle with desired amount of cinnamon.
6. Roll long ways like a jelly roll. Cut in 1-2 in wide slices. Set aside.
SYRUP/TOPPING
2 1/2 C brown sugar
5 tbs light corn syrup
1 1/4 C butter
3 C chopped nuts (if using nuts)
Heat slowly in nonstick pan over medium heat until all is melted, stirring constantly. This is the caramel and will be very hot and sticky.
Have pans ready, add crushed nuts thinly on bottom, then add enough syrup to just cover the bottoms.
Place rolls on the mixture. .
Let rise in a warm place until doubled, about 45 minutes.
Bake at 350F in preheated over roughly 30 minutes for doughy rolls, 40 or so for more done ones. (They tend to be dryer.)
When removed from the oven, wait about 3 minutes, then turn over and out onto wax or parchment paper. Any extra syrup and nuts, spoon back over the top before it fully cools and sets. Enjoy.
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