cinnamon sticky buns… just the way we love them, super soft on the inside and sticky on the outside. a simple fluffy goodness! the secret to the softness is being patient, letting the dough rise a second, sometimes a third time.. I know it´s difficult while you are actually already drooling over these goodies in your thoughts! Everytime I make these I find myself sneaking up to them while rising, just checking if they are developing properly and taking care of them as if they were little babies! haha If you can´t wait, there´s still the idea of letting them sit overnight to bake them in the morning and wake up to warm freshly baked cinnamon buns. Patience is a real proof of how much you love them 😉 And with this super easy recipe anyone can make them!
This is what you will need:
for the dough…
- 1/2 kg flour
- 1 package of dry yeast
- 75g powdered sugar
- 75g butter
- a pinch of salt
- 2 eggs
- 1/4l milk
Mix together flour, yeast sugar and salt in a bowl using a wooden spoon and set aside. Combine butter and milk in a medium sized saucepan and bring to a boil. Combine wet ingredients to dry ingredients in an electric stand mixer or knead with your hands. Add eggs and knead/mix until dough is well incorporated and the easily comes off the bowl´s sides.
for the filling…
- 1/2 cup melted butter
- 3/4 cup sugar
- 2 tbs. cinnamon
- 3/4 cup raisins (as you prefer)
Brush melted butter on rolled out dough. Combine sugar and cinnamon in a bowl and scatter cinnamon sugar on rolled out yeast dough, drizzle raisins on top. And form a roll. Generously cut 10 cm slices and lay them close next to one another in a buttered baking pan.
Now let them rest to rise for approximately 2-3 hours or overnight. They rise faster when they are near a heater.
for the glaze…
- 2 cups powdered sugar
- 3 to 6 tablespoons milk
Mix together milk and powdered sugar until well combined and drizzle over baked cinnamon buns.
Now enjoy these.. warm…fluffy…sticky…and heavenly delicious buns!
Pictures in corporation with Dina Grojer.