How to Make a More Sophisticated Cinnamon BunToday,We’re Going To Make Cinnamon Bun Recipe.


  • 1 Cup Of Warm Milk
  • 1 Teaspoon Of Honey
  • 2 Cups Bread Flour
  • Quarter Cup Of Honey
  • 2 Teaspoons Kosher Salt
  • 2 Tablespoon Vanilla Extract
  • 2 Teaspoons Orange
  • Butter
  • Cold Milk



I have 1 cup of warm milk and then. 1 teaspoon of honey this is a sweet component that kind of like activates the yeast and gives it something to feed on after just a few minutes the yeast is nice and bubbly.I have 2 cups bread flour. I have 4 wipes and an extra quarter cup of honey so,this is all the sweetness that’s added to the dough’s start it on low just to incorporate everything and once the flour looks hydrated.I’ll turn it up a little bit so this stage is called a pre ferment this goes. you know a few minutes maybe three or so okay so,this looks light and thick almost like cake batter and now. I want to let this rise but a good trick if, you’re using a pre ferment is instead of covering this. I’m going to put the rest of the flour on top but not mix it in so, I have another cup and a half of bread flour and 1 cup of whole wheat flour.


I’m using whole wheat because.I like the flavor that it. gives sort of adds a nuttiness and now.I just want to set this aside in a pretty warm place until.I can see the batter underneath it’s bubbling up and around the flour.she’ll take about a half an hour so now.I’m ready to add the rest of my ingredients and I’m going to switch to a dough hook because this is going to help develop a lot of the gluten in the bread flour.I have the four yolks plus one extra so that’s five total.I have 2 teaspoons vanilla extract, 2 teaspoons kosher salt this is Diamond so if. you’re using Morton’s which is saltier go with one teaspoon. I really like the way orange plays with the vanilla so, 2 teaspoons orange the last ingredient before. I add the butter is an extra quarter cup of cold milk.I want this to be cold.


I’m actually trying to bring the temperature of the dough down gonna seem like a really really sticky wet dough but as it develops and gains it will start to pull away from the sides and eventually clear the sides altogether now actually.I’m ready to start adding my butter so if,you’ve ever made a dough like brioche. which is a very enriched dough this will be familiar to you so, I have room-temperature butter here to 6 or 1 cup so. I’m just going to add the butter one piece at a time and the dough at this stage really I would describe it as being very buoyant it’s light and texture it’s very smooth that’s how. you know you’re done. I’ve now got this bowl totally wedged into the mixer. I just want you to see what the texture that dough looks like it’s smooth and shiny and really really soft but it also has good gluten can see it’s very very stretchy and now. I’m ready to chill this overnight these are columns morning buns so, you want to eat them in the morning so all of this work.


You do the night before now. I’m going to mix the filling. so, I start with one stick of butter there’s a seam here. I have 3/4 of a cup light brown sugar 1/4 of a cup of honey. I used honey in the dough. I really like the flavor that honey Gibbs. so, I kind of used it throughout the recipe a tablespoon of ground cinnamon and 3/4 of a teaspoon ground cardamom all. I’m doing here is melting the butter and stirring it until it comes together in a smooth mixture. I don’t want to boil it. I don’t want to cook the sugar because, I don’t make toffee the butter is pretty much all melted before I feel the buns. I want to let this cool so, I’ll bring it off the heat this show has a lot of yeast in it and it rises really fast and right now. I’m just going to punch it down slightly floured surface this recipe makes 24 buns.


I’ll work with one piece and chill the other while. I do this the goal here is to work relatively quickly while the dough is still really cold.I’m going to work on a piece of parchment paper because it makes it a lot easier to roll the dough into a log to get into a rectangle it’s easiest to start with a rectangle shape so, I’ve kind of molded it with my hands it definitely benefits from an extra sprinkling of flour now and then and I like to turn it a lot too.we are ready to fill and I want to put half of it on. I’ll save the other half for the second round of dough the goal here is just to get everything in an even layer and for that. I really like to use a baby offset spatula it just makes this so, easy to spread use the parchment to guide this log this is have to be really really tight but. you don’t want a lot of loose gaps either the dough’s been out of the fridge for a few minutes and it’s starting to soften a little bit.


I want those really defined spiral so, throw it in the fridge. I’m going to spray to 12-cup muffin tins with a little oil so the first thing. I’ll do is to trim off just about a half inch from each side and now to make 12. I’ll go in half first then into quarters and then each quarter into thirds and now this is time for the second rise. I want to let these proof at room temperature but they don’t prove for long about 20 or 25 minutes until the thickness of the dough in the spiral is nearly doubled in size so, these are proofed and I’m going to show you how I know that if.I poke inside of the dough it will spring back but not quite all the way that’s how. I know we’re ready when the buns come out. I’m going to glaze them and that’s because. I really want them to look glossy and beautiful and as appealing as possible so, I have four tablespoons butter a half stick and that extra quarter cup of honey.


I was talking about so it’s kind of the same as for the filling. I’m not really cooking this. I just want to melt it together and get it smooth voila morning buns so while these are still warm. I just give them a light brush the last thing. I want to do is sprinkle them with a final coating of sugar this is sanding sugar. you can use regular granulated it works just as well and now while they’re still warm. I want to take them out and let them cool on a rack you get that really nice caramel a bottom here we are 24 morning funds they go down really easy you might not eat only one going to try them out not too sweet very buttery they are really the perfect morning Center there’s a warmth.