Step 1/11
- 60 ml water
- 7 g dry yeast
- 1 tsp sugar
In a small bowl, combine water, yeast, and some sugar. Let sit until foamy for approx. 5 – 10min.
Step 2/11
- 180 ml milk
- ½ tsp vanilla extract
- 1 egg
- 50 g butter (melted)
- 50 g sugar
- salt
- standing mixer or hand mixer
In a standing mixer or with a hand mixer, whisk together milk, vanilla extract, egg, melted butter, some sugar and a pinch of salt.
Step 3/11
- clean kitchen towel
- large bowl
In two editions, add all-purpose flour into the milk mixture. Then add in yeast mixture and continue beating. Knead by hand until smooth. Place the dough in a clean bowl, cover with a kitchen towel and leave it to rise in a warm place for approx. 2 hours.
Step 4/11
- 110 g butter (soft)
- 90 g sugar
- ½ orange (zest)
- 2 tsp cinnamon
- zester
- rubber spatula
- small bowl
For the filling, combine soft butter with the remaining sugar, cinnamon and the zest of halve an orange in a small bowl. Mix until smooth.
Step 5/11
Preheat oven to 190⁰C/375⁰F. Halve the dough and roll each half into the shape of a rectangle, approx. 3 mm thick.
Step 6/11
Spread the filling evenly onto the dough leaving a small border all around.
Step 7/11
Starting at the long end, roll up the dough.
Step 8/11
Cut the roll crosswise into equally sized pieces.
Step 9/11
Place the rolls into the prepared muffin pan cut side down and leave to rise for another hour. Then bake in a preheated oven at 190⁰C/375⁰F for approx. 15 - 20 min. until golden. Allow to cool for 10 min. on a cake rack.
Step 10/11
- 200 g confectioner’s sugar
- 2 tbsp citrus juice
- tablespoon
- citrus press
- small bowl
In a small bowl, combine confectioner’s sugar and lemon juice. Stir until completely dissolved.
Step 11/11
Place a plate underneath the cake rack to catch any excess frosting. Drizzle cinnamon buns with sugar frosting to your liking. Serve while still warm.