Name: Cinnamon Bun recipe by Sujata Limbu at BetterButter
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: Dough Ingredients:; 1 cup whole milk; 260 grams all purpose flour; 4 tablespoon unsalted butter (melted); 1 egg yolk; 2 and 1/2 teaspoon of dry yeast; 55 grams plus 1/4 teaspoon granulated sugar; 1 and 1/2 teaspoon vanilla extract; 1/2 teaspoon nutmeg freshly grated; 3/4 teaspoon salt; Filling Ingredients:; 115 grams granulated sugar; 12 tablespoons unsalted butter; 3 tablespoon cinnamon grounded; A dash of all purpose flour for dusting; Glaze Ingredients:; 80 ml heavy cream; 4 tablespoons unsalted butter (melted); 2 cups powdered sugar

Ingredients Serving: 6

Dough Ingredients:
1 cup whole milk
260 grams all purpose flour
4 tablespoon unsalted butter (melted)
1 egg yolk
2 and 1/2 teaspoon of dry yeast
55 grams plus 1/4 teaspoon granulated sugar
1 and 1/2 teaspoon vanilla extract
1/2 teaspoon nutmeg freshly grated
3/4 teaspoon salt
Filling Ingredients:
115 grams granulated sugar
12 tablespoons unsalted butter
3 tablespoon cinnamon grounded
A dash of all purpose flour for dusting
Glaze Ingredients:
80 ml heavy cream
4 tablespoons unsalted butter (melted)
2 cups powdered sugar

Instructions

Take a pan and warm the milk on a low flame.
Once the milk starts to boil, remove the pan from the heat. Put in yeast and 1/4 teaspoon of the sugar, however do not stir it. Keep this aside for 5 minutes so that foam forms by itself.
After 5 minutes, put in the egg yolk, vanilla extract, melted butter and whisk these ingredients together.
Take a stand mixer, put in the flour, remaining 1/4 cup sugar, nutmeg and salt, now whisk these well together.
Then form a well in the center of this flour mixture and pour in the milk-yeast mixture. Mix this on a low speed till the dough is a little sticky and thick.
Keep kneading for 5-6 minutes on medium speed till this dough forms a shape around the hook. You can also add 1-2 tablespoon of flour if the dough is too sticky.
Now transfer this dough onto a floured surface and form a ball shape of it. Then grease the stand mixer bowl with butter and put the dough back in. Mix it for 1-2 minutes so that the dough is properly coated with the butter.
Next, cover this dough mixture with a plastic wrap for a minimum of 1 hour and 15 minutes so that the dough doubles and rises in size.
After this time period, put the dough on a floured surface and roll it into a 12*14 inch rectangle shape, with the longer side facing towards you.
Spread the softened butter evenly on top of the dough, but leave a 1/2 inch border on the far edge unbuttered. Then combine the cinnamon and sugar, drizzle this on top of the butter.
Next, brush the unbuttered edge with water. Carefully roll the dough away from you into a cylinder shape form and squeeze the long edge to seal it.
Using a sharp knife, cut this cylinder dough and make 6 buns of equal size and shapes. Keep aside.
Grease a 9*13 inch sized baking dish. Carefully place the cinnabons side down leaving a little space between each of them. Take a plastic wrap and cover these cinnabons for 35-40 minutes so that it rises and doubles in size.
Preheat the oven to 162 degree celsius. Bake for 35 minutes until the buns turn into a beautiful golden brown colour.
Once cooked, leaves these buns to cool in the pan for 15 minutes.
In the meantime, you can make the glaze. Take a bowl and sift the powdered sugar, then pour in the heavy cream, butter and whisk it all together.
Move the buns to a serving plate, with the help of a spoon pour the glaze on top while the buns are still warm.
Serve instantly to enjoy it at its best.

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