Ingredients — what you'll need
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- 150 gram Brown Cane Sugar
- 200 milliliter Fresh Whole Milk (3.5% Fat)
- 500 gram All-purpose wheat flour
- 50 gram Maple Syrup
- 4 gram Whole Cardamom
- 1 piece Dried Yeast
- 300 gram Unsalted Butter
- 50 gram Powdered Sugar
- 20 gram Ground Cinnamon
- 3 gram Salt
Step-by-step method
At a glance
You're making fluffy, yeasted cinnamon buns that rise twice and bake up beautifully golden – the trickiest part is shaping the dough and slicing it into even rounds, but once they're in the oven, you're almost there. What makes these special is a quick brush of butter and maple syrup right out of the oven, plus they taste just as good several days later.
1/9
Making the dough
Mix the dried yeast, sugar, half a teaspoon of cardamom and a pinch of salt into the flour. Pour in the melted butter and crack in the egg. Add the lukewarm milk. Work everything into a soft dough.
Ingredients
- 1 piece Dried Yeast
- 50 gram Powdered Sugar
- 3 gram Salt
- 100 gram Unsalted Butter
- 200 milliliter Fresh Whole Milk (3.5% Fat)
- 500 gram All-purpose wheat flour
- 4 gram Whole Cardamom
2/9
Rising
Cover the bowl with a tea towel or plastic wrap and let the dough rise. This will take about an hour, during which it should double in size.
3/9
Cinnamon filling
Melt the butter and stir in the sugar and cinnamon. By the time your dough has finished rising, the butter-sugar mixture will have firmed up a little again – don't worry, it will have just the right consistency for spreading onto the dough.
Ingredients
- 100 gram Unsalted Butter
- 150 gram Brown Cane Sugar
- 20 gram Ground Cinnamon
