Here’s an easy to make sweet-sweet cinnabuns recipe.
I realize that this is by no means a healthy snack, however I’ve tried to reduce the guilt by making them using sourdough and sour cream. I really hope you enjoy them as much as we did 🙂
For the dough:
- 1 cup (200ml) milk
- 2 eggs
- ⅓ cup butter
- 200gr fresh sourdough starter (or discard works well too)
- 400gr flour
- 1 teaspoon salt
- ½ cup (100gr) sugar, white works best
Note: If you are not using sourdough starter then use total of 4 ½ cups (600gr) flour and a pack (7gr) of dry yeast.
For the filling:
- 1 cup (200gr) brown sugar
- 2 tablespoons (30 gr) ground cinnamon
- ⅓ cup butter (80gr), melted
For the icing:
- 1 cup (200gr) powdered sugar
- 3.5 ounce (100gr) sour cream (or cream cheese)
- ½ teaspoon (3gr) vanilla extract (or a packet of vanilla sugar)
- A pinch of salt
Note: If you are not using sour cream or cream cheese, then use ¼ cup (50gr) butter, melted.
- Make the dough by mixing all ingredients together and kneading (by hand or using a machine) until you get a soft dough.
- Let dough sit until it has about doubled in size, about 3 hours when using sourdough or 1.5 hours when using dry yeast.
- Turn it out onto a lightly floured surface and roll it into a 0.2in (0.5cm) thick rectangle.
- Prepare the filling by combining all dry filling ingredients in a bowl. Then spread the butter over the dough and sprinkle the sugar-cinnamon mix on top. I personally like to add the butter into the mix and then simply spread the whole thing over the dough, either way is fine.
- Starting at the longer end of the rectangle, roll up the dough to make one long roll.
- Cut the long roll into 1.5in (4cm) pieces.
- Place the pieces, swirl side up, on a baking paper or in a lightly greased baking pan.
- Cover with foil (or I just put another baking pan of the same size upside down on top of the one with the rolls) and let rise until about doubled. That should take about an hour if using yeast or about 2 hours if using sourdough.
- Preheat oven to 400°F (200°C).
- Bake rolls until golden brown, about 15 minutes.
- While rolls are baking, prepare icing by combining all icing ingredients and mixing well, either by hand or using a mixer, until creamy.
- When ready, take out rolls from the oven and spread the icing on them while still warm.
A no-fuss sourdough starter that is easy to activate, ferments quickly and is no trouble to maintain.
Our Sour Cream has a lusciously thick consistency and a fresh mild taste with just the right amount of tartness.
Our Cream Cheese is soft, creamy, and delicious. Our cultured Cream Cheese comes in two flavors - the traditional classic, crisp and slightly tangy taste and a lighter, milder, sweeter, and creamier French style.