Cinnamon buns

Discover the history of Cinnamon buns.

1. Brioche dough

   • 600 g strong or bread flour
   • 280 g whole milk
   • 150 g butter
   • 120 g white sugar
   • 50 g egg (1)
   • 15 g fresh yeast
   • 5 g salt
   • 4 g grounded cardamom

   • In the bowl of the mixer, mix the flour, sugar, salt, ground cardamom, yeast, egg and milk.
   • Knead for 10 minutes on medium speed until the dough becomes smooth and homogeneous.
   • Then add the cold butter in small pieces and knead for another 10 minutes until the dough is shiny and comes away from the sides of the bowl.
   • Transfer to a bowl and leave to rise at room temperature until the dough doubles in volume.
   • Then put it in the fridge for at least 1 hour, but ideally overnight.
   • After this time, remove the dough from the fridge and leave it at room temperature for 2 hours.

2. Cinnamon filling

   • 150 g butter
   • 100 g gropund almond
   • 80 g brown sugar
   • 20 g cinnamon powder

   • In a bowl, combine the butter, which should be soft, at room temperature, with the ground almonds, sugar and cinnamon.
   • Mix well until a homogeneous paste is formed and set aside until ready to use.

3. Assembly

   • 50 g egg (1)
   • 40 g pearl sugar

   • First, transfer the dough to the work surface, deflate it and roll it out with a rolling pin into a rectangle of about 40 cm x 50 cm.
   • Next, spread the cinnamon paste over the entire surface with a spatula and fold the dough over itself on the short side.
   • Then cut out strips of dough about 1 cm long. We should get about 18-20 strips.
   • Now we form the dumplings. Slightly stretch each strip of dough lengthwise and roll the strip around our forefinger and heart, with a slight opening so that the end of the dough can be tucked in and left knotted.
   • We let our dumplings rise on two baking trays lined with baking paper until they double in size. At room temperature they will take between 3-4 hours, although the time depends on the temperature they are at.
   • Brush with beaten egg yolk and add a little pearl sugar on top of each bun.
   • Bake for 15 minutes at 180º C and leave to cool on a wire rack at room temperature.
   • Store in a cool, dry place in a plastic bag. It is recommended to consume within 48 hours as this type of dough tends to dry out.

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