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cinnamon buns recipe

Written on Monday, August 22, 2016 | 9:32:00 AM

Makes : 12 buns

Ingredients : 
- 1 cup whole milk
- ⅓ cup neutral oil, such as safflower
- 1 large egg
- 1 tablespoon pure vanilla extract
- 1 cup (140 g) white rice flour
- 1 cup (120 g) sorghum flour
- 1 cup (180 g) potato starch
- ¾ cup (90 g) tapioca starch, plus more for the work surface
- ½ cup (60 g) milk powder
- ½ cup granulated sugar
- ¼ cup psyllium husk powder
- 2¼ teaspoons instant yeast
- 1 teaspoon kosher salt
- Butter, for the baking dish

- ½ cup packed dark brown sugar
- 3 tablespoons ground cinnamon
- ½ teaspoon kosher salt
- 4 tablespoons (½ stick) unsalted butter, at room temperature

Egg wash
- 1 large egg
- 1 tablespoon heavy cream (optional)

- 6 ounces cream cheese, at room temperature
- 3 tablespoons unsalted butter, at room temperature
- ⅓ cup confectioners’ sugar
- 2 to 3 tablespoons whole milk
- ½ teaspoon pure vanilla extract

Preparation Method :
1) Make the dough: Bring the milk just to a boil in a small pot over medium heat, watching closely to ensure that it doesn’t boil over. Transfer the hot milk to a 2-cup liquid measuring cup and add 1 or 2 tablespoons of warm water, enough to measure exactly 1 cup. Then add ⅔ cup warm water and let the mixture cool to 105° to 110°F. (It should be warm to the touch but not too hot.) Add the oil, egg, and vanilla; stir to combine. 

2) In the bowl of a stand mixer, whisk together the rice flour, sorghum flour, potato starch, tapioca starch, milk powder, sugar, psyllium husk powder, yeast, and salt until well combined.

3) With the paddle attachment on low speed, add the milk mixture to the flour mixture and continue to beat until the mixture is smooth. Increase the speed to medium and beat for another 4 minutes. The dough will be wet and sticky and look like cookie dough. Scrape down the sides of the bowl and cover it with plastic wrap. Let the dough rest for 5 minutes. 

4) Lightly butter a 9 × 13-inch baking pan and set it aside.

5) Prepare the filling: Combine the brown sugar, cinnamon, and salt in a small bowl, and set it aside. 

6) Lightly cover a work surface with tapioca starch. Scrape the dough onto the prepared surface and pat it out to a ½-inch-thick rectangle that measures 12 × 10 inches. Spread the butter evenly over the surface of the dough, sprinkle it with the brown sugar mixture, and pat it gently to adhere. Starting with one of the long sides, roll the dough up and over itself into a tight log, brushing off any excess tapioca flour as you roll it. 

7) Use a serrated knife to slice the log into 12 equal pieces. (Use a light touch to quickly saw through the log instead of pushing down on the knife.) Carefully transfer the pieces to the prepared baking pan, cut side down. Cover with plastic wrap and set in a warm spot to rise until the buns look puffier and touch one another, about 1 hour. Preheat the oven to 375°F. 

8) Make the egg wash: In a small bowl, whisk the egg with the cream, if using, or with 1 tablespoon of water. Gently brush the egg wash over the buns. Bake the buns until they are golden brown and set, 20 to 22 minutes. 

9) Meanwhile, prepare the glaze: Beat together the cream cheese, butter, and confectioners’ sugar in a small bowl. Add the milk and vanilla, and beat until smooth. 

10) Let the buns cool slightly, then top them with the glaze before serving. These are best served warm the day they’re made. If you have leftovers, warm them wrapped in foil in a low oven or for 20 to 30 seconds in the microwave. 


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