Easy cinnamon rolls recipe #buns

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories and lactose-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with fewer calories.

Welcome to the cinnamon buns workshop. Let's get baking!

For the dough, combine 2.2 kg of flour, 400 g of butter, 400 g of caster sugar, 1 L of water, 30 g of salt, and 30 g of yeast.

You can halve the ingredients if you want a smaller batch: 1.1 kg of flour, 200 g of butter, 200 g of sugar, 500 ml of water, 15 g of salt, and 15 g of yeast.

Use two rolling pins for easier rolling, but one is fine. Use a pizza cutter, spatula, and a brush for the process.

For the filling, combine 400 g of butter, 400 g of caster sugar, 6 tablespoons of cinnamon powder, and 30 ml of vanilla extract in a bowl or mixer and mix for 8 minutes nonstop.

The dough should look nice and steady after mixing for 8 minutes. Don't overmix it, as it will rest in the fridge for 2 hours.

Shape the dough into a square and cover it with vegetable oil to prevent sticking, then cover it with plastic wrap to keep it from drying out. Refrigerate for 2 hours.

After 2 hours, dust the bench with flour and roll out the dough to about 60 cm long and 30 cm wide.

Spread the filling evenly on top of the rolled-out dough, leaving some filling for later use. You can freeze any leftover filling for up to 3 months.

Fold the dough in half and roll it out again to maintain the dimensions, ensuring the width is 30 cm and the length is 60 cm.

Cut the dough into strips about 2 cm thick for the buns. You should get around 40 buns from this batch.

To shape the buns, stretch the strip a bit, then roll it up using your fingers. You can create different shapes by twisting or braiding the dough as desired.

Place the shaped buns on a non-stick tray. If your tray isn't non-stick, use parchment paper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens