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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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CINNAMON ROLLS!! BIG, EASY AND DELICIOUS!❤
Thank you everybody, if you like my recipes and you use them for your channel or other media websites, please give credit to Rachel cooks with love. These recipes are my own original recipes, I put alot of time into creating them and I would appreciate your respect.❤
These cinnamon rolls are unbelievable, they taste super delicious, they are big, fluffy and super soft, the cinnamon and brown sugar mixture is perfect together with the glaze. These cinnamon rolls will have your family and friends begging for more, they are delicious anytime of the year, and it's a very easy recipe that will never let you down. Few ingredients is what it takes to make these winner cinnamon rolls.
PLEASE make adjustments if you need to, our elevation level is 122 in very South Texas.
INGREDIENTS FOR DOUGH
3/4 stick of butter
1 C. cold milk
1/3 C. sugar
1 package active dry yeast
2 eggs
1/3 tsp salt
1/2 Tbsp honey
3 C. All purpose flour (1 at a time)
SUGAR MIXTURE--------------------
1 C. brown sugar
2 Tbsp cinnamon
DOUGH TOPPER--------------------
1/2 Stick room temperature butter
Sugar mixture
1/2 C. chopped pecans (as needed)
GLAZE------------------------
2 C. confectioners sugar
1 tsp vanilla extract
3 Tbls melted butter
3 Tbsp hot water
SUGGESTED VIDEOS--------------------
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DISCLAIMER
• This recipe contains pecans, don't eat or serve to anyone who is or might be allergic to pecans or any kind of nut or ingredient in this dish.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Cinnabon-like Sticky Bun Recipe
Prepare yeast:
1/4 cup warm water
1/4 TSP sugar
1/2 TSP active dry yeast
Mix together in small bowl, set aside 10 mins.
In large bowl
1 cup warm water
2 tbsp sugar
2 tbsp melted butter
1/2 tsp salt
Add bubbly yeast mixture to large bowl and
2 1/2 cups flour
Mix well
Knead for ten minutes or until dough is smooth and no longer sticky
adding 1/2 cup more flour on counter (if kneading by hand) or into mixer.
Put into buttered bowl, cover and let rise
1 hour or until doubled.
Filling
1/4 cup softened butter
1/2 cup brown sugar
1 tbsp cinnamon
Roll out doubled dough (or pat out if too sticky)
spread softened butter generously,
sprinkle brown sugar and cinnamon.
Pat filling into dough.
Roll up and cut into pieces and put in buttered pie plate.
Let rise 1/2 hour
Bake 25-30 minutes St 350°
Flip immediately onto plate and let cool!
Enjoy!
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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SICK STICKY BUNS! Antique Bar & Bakery coal oven cinnamon buns
Watch sous chef, and lead line dog Brandon have fun in the fire!
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