Cinnamon buns

Step 1/11

• 60 ml water
• 7 g dry yeast
• 1 tsp sugar

• small bowl

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

• 500 g all-purpose flour

• 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

• flour for work surface

• oven
• rolling pin

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

• palette knife

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

• knife

Cut the roll crosswise into equally sized pieces.

Step 9/11

• muffin pan
• cake rack

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.