Relaxed Sunday morning baking doesn’t get much better than this!
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If you are an indulgent baker you are going to love this recipe! We make cinnamon buns regularly during the weekend, Dutch style, Norwegian ones, we love them all. And we also love making crème pâtissière or pastry cream. Combining the two, adding a good note of cinnamon to the cream, turned out to be a match made in heaven.
For the dough we use French type 45 flour which works really well if you like your buns to be light and fluffy. We also use a hint of freshly ground cardamom in the dough, especially good during the colder months, but you can leave it out of course.
As a final touch we add a simple sugar glaze on top for an extra hint of sweetness. We apply a very thin, almost translucent layer. It also gives the buns some extra texture to bite into before you reach the softness and creaminess of the bun.
Convinced by our story of sweetness, creaminess and bun heaven? Start baking and let us know what you think!
Ingredients for the cinnamon buns
900 g flour (we use French type 45 for this)
16 g salt
12 g instant yeast or 36 g fresh yeast
300 g milk at room temperature
230 g water
50 g butter softened
50 g sugar
ground seeds from 6 cardamom pods (optional)
400 g pastry cream (see recipe here)
1 tsp cinnamon
100 g raisins, washed and soaked
50 g soft brown sugar
100 g icing sugar plus water for glaze
What to make in advance
You can prepare the pastry cream in advance so it will be ready the next morning. You can find our favorite recipe for pastry cream here. All you have to add to the finished cream is a teaspoon of cinnamon, stir well and put it in the fridge till needed.
Making the dough
In the bowl of a standing mixer combine flour, salt, yeast, water, milk (if you use fresh yeast first dissolve it in some of the water, instant yeast can be added straight to the flour), butter, sugar and ground cardamom (optional) and knead for 7 minutes. Kneading by hand will take about 15 minutes, depending on your technique. The dough should be silky and bouncy. Leave it for 1 hour at room temperature.
Making the cinnamon buns
With a pastry roller roll out the dough to a rectangle of about 60 x 50 cm / 23 x 20 inches. Take the prepared cinnamon pastry cream from the fridge and give it a good beating with a whisk to loosen it and spread an even layer onto the dough rectangle. Sprinkle the raisins and brown sugar on top. Roll up the dough (the long, 60 cm side facing you and then roll away from you) and cut it into 4 cm / 1.6 inch size rolls (15 in total) and place them, cut side up, in a nonstick or greased baking pan (the one we use in the picture is 30 x 40 cm / 11.8 x 15.7 inches). Leave to proof for 60 to 75 minutes.
Baking the cinnamon buns
Preheat your oven at 200 ºC / 392 ºF or around 190 ºC/ 375 ºF convection oven. We find the convection setting works best for us with this recipe. Bake the proofed buns in the oven for 22 to 25 minutes (depending on your oven of course).
Leave to cool slightly. Prepare the glaze by mixing icing sugar and water to form a smooth paste and brush on top of the buns. You can of course add lemon juice or vanilla or other flavors to the glaze but we just want to give them a sweet extra texture without adding more flavors since there is already so much going on inside this bun (cinnamon, vanilla, cardamom). You can decide for yourself of course!
The ‘day in advance’ dough way
Optionally you can prepare the dough the evening before baking day, however for this you need to add 2 g instant or 6 g fresh yeast to the dough instead of the full amount. Leave the dough after kneading to develop for 10 to 12 hours at room temperature. You can directly roll out the dough the next day and continue from there.