They are sticky and delicious and they are best when warm and fresh. In Holland we have something called ‘Zeeuwse Bolussen’ made in the province of Zeeland. They are very similar to these cinnamon buns. You can also keep them in the freezer after they’ve cooled. You can stick them in the microwave for a minute to defrost and get them back to their natural warm and gooey state.
Ingredients for the Cinnamon Buns
makes about 20 buns
520 g fine wheat flour
25 g fresh yeast / 8 g instant yeast
50 ml lukewarm water
60 g butter
60 g sugar
250 ml milk
1 tsp. salt / 6 g
1 egg, slightly beaten
Ingredients for the Topping
225 g dark brown sugar
125 g butter
1 tsp cinnamon / 2 g (maybe more, just taste)
Making the Cinnamon Buns
Dissolve the yeast in the lukewarm water and let stand 5 minutes. Make sure the rest of your ingredients are at room temperature. Combine the butter, sugar, milk and salt. Blend in the beaten egg. Now add the dissolved yeast. Add flour until your batter is smooth and soft, but not sticky. Knead well for 15 minutes by hand or for 8 minutes with a KitchenAid type mixer. Cover the dough and let rise in a warm place for 60 minutes.
Divide the dough in half, roll out into two rectangles. Slightly Warm the topping ingredients in a pan until dissolved. Spread the two rectangles with the topping and make rolls. Cut the rolls into 2,5 cm / one inch thick slices. Place them in a pan (approx 20 x 30 cm). Let proof again for 45 to 60 minutes until well risen. Bake at 190º C/ 375º F for 15-20 minutes. Enjoy!
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They look great….feel like to try making them but would like to use sourdough instead of yeast..did anyone try? if yes, was the result successful? Cheers from quito. Paolo
Hi Paolo,
Good idea to try it with sourdough. Haven’t done that myself but am very curious as to the result.
Of course this means that the proving will take longer. First thought is to take a bit more culture to help the dough along. And the sourdough culture should not be to ‘sour’ imho to make for a good marriage with the cinnamon and sugar.
We will post our results as soon as we have tried it. Also curious to know about your results!
Greetings from Holland
Marieke
Hi there. Nice website.
I have a question regarding the picture included in this recipe. It seems to me that there is a glaze that drips from this buns – a very nice and shiny glaze. However, I could not find anything that mentions layering any glaze -making ingredients on the buns. Please let me know… and thanks again !
Hi Gingi,
What we did is very simply use some left over/held back topping and brush it over the buns before they went into the oven. It was Ed’s idea so the buns would turn out sticky inside and out. I think it works well and looks great also.
Happy Baking,
Marieke
Hi there, recipe looks great, thinking about trying it out, I have few questions though … when making the dough do I cream the butter and sugar first, then add the milk, egg and yeast water? also, do I need a dough hook if kneading with a machine? and lastly just wanted to check what flour you use – is it ordinary plain flour or strong bread flour? sorry for all the questions, just want to make sure I get it right! Thanks x
Hi Sam,
You don’t need to cream first, it will all come together just fine with the kneading. For this kneading you do need a dough hook yes! I use bread flour for this recipe and although different countries have different flour types I am sure for this recipe your bread flour will be fine too. It is always advisable to save a bit of milk or water until you see how your dough turns out so you can always add a bit more if needed.
Hope this helps!
Marieke
Even ‘snuffelen’.. en weer zo’n lekker recept.. #stillwonderinghowyoubothcanbesoslim
..
Hi Marie-Claire
Thanks! Still baking yourself? Of course we do not make and eat these buns ourselves every week.
Groetjes,
Marieke en Ed
Hi both,
this looks amazing – identical to a Norwegian sweet yeast dough pastry called ‘skillingsboller’, it’s meant to be Bergen’s pride – it was showcased on an episode of the ‘Hairy Bakers’ (a cookery show on BBC) and it looked amazing. I managed to track down a recipe and tried it for the first time, and it turned out really well. I’ve posted it and photos on my blog under ‘fluffy cinnamon pastries’.
Happy baking!
a.
Hi there,
That looks great! Yes, we where also very inspired by that episode and already made several attempts to make both kinds of boller, also the ones you tie into a knot (kanelsnurrer or kanelknute). We liked the result but I must say the dough Morten has looks so amazing, I would really like to have that recipe. Did you also see this recipe? http://iheartcakes.wordpress.com/2011/04/27/kanelsnurrer/
The ones with the raisins where amazing too, I think I liked them even better, but the snurrer are so much fun to make.
The breads of Åpent Bakeri are also very inspirational. I made a version folding in fresh herbs like thyme and some very nice sun blushed tomatoes using our ciabatta focaccia dough: http://www.weekendbakery.com/posts/our-ciabatta-focaccia/ sprinkling the top only with fleur de sel and some oil. Very satisfying bake!
M.
Hi weekend bakers, this looks amazing and I look forward to making this at some point soon. No offence, but is that just one tenth (1/10th) of a gram of dry yeast that add to make the poolish, and not one gram? Seems incredible. I do hope you mean a gram as I’m really worrying about taking a sachet of dry yeast (7g), separating this into 70 parts, of which I will use one.
Happy baking!
andrew
Oops, I meant to post the above to your ‘ciabatta-foccacia’ recipe page.
Regarding the cinnamon bun page, it’s great that you enjoyed that episode too, and that you thought my version of cinnamon rolls looked great. Thanks! The aroma of freshly pounded cardamom, butter, sugar, and cinnamon baking away was indescribably appetising!
Also thanks for the links you posted. I too cannot wait to do the snurr/knot recipe. I’ve located it on someone else’s blog, which I reblogged on mine – here’s the link to the initial blog which refers to this recipe as Morten’s own: http://transplantedbaker.typepad.com/the_transplanted_baker/2011/01/cinnamon-snurrs.html
I’ll post pictures on mine when I make it – likely to be over the next week or so.
Happy baking!
andrew
About the 0.1 gram in the poolish of the focaccia: Yes it is correct and that is why we also made the pictures to show you how small the amount really is (in case you do not have a precision scale).
It is just a tiny heap in a 1/4 tsp.
The recipe for the cinnamon knots uses much more sugar and butter than we did up till now in our recipe.
I am curious to see how this one will turn out and how it compares.
Happy knot and snur baking!
Marieke