Hello Kim,
Very glad to hear your vegan version turned out so well! Did you use oat or nut milk or water?

Thank you Lisa, if you do want to try a different but equally delicious type of bun we can also recommend this recipe:
www.weekendbakery.com/posts…ns-deluxe/

Wishing you a lovely time baking and enjoying your results!

Thank you Minerva,
Wonderful, so rewarding don’t you think!
A bit of dripping is normal, but maybe the type of sugar we use is a bit different and more sticky.
Have you tried this suggestion?
You can also reserve some topping to brush over the buns after you cut them and place them in the baking pan. This way they will be extra sticky.
You could also try the newer slightly different version we have and see how that goes.
www.weekendbakery.com/posts…ns-deluxe/
Or what about these as an alternative:
www.weekendbakery.com/posts…lla-glaze/

Enjoy the buns and the baking!

Hello Jasmine,
It is hard to say, because it can be a bit different for everybody, also depending on the temperature of the dough when it goes in the fridge and the temp of the fridge itself. So this is something you have to try and if the buns need a bit more time when you take them out of the fridge, you can proof them to perfection at room temp. Just make sure they do not over-proof so check them early in the morning. If the process is going too slow this way, next time you can kick start the process by proofing an hour at room temp before the fridge or you can increase the yeast a little bit. With a few (maybe even one) tries you will have it perfect for your own conditions.

Enjoy your baking!
Ed& Marieke
WKB

Emilie and Ed & Marieke,
If I proof them overnight in the fridge do I need to let them sit at room temp. for a certain amount of time before baking them?
Thanks for your clarity,
Jasmine

Hello Supy,
We would soak them in warm water and halve an hour would be enough but longer is no problem.
Hope it will be great and thank you for your love 🙂

Greetings from Holland,
Ed & Marieke
WKB

Thank you. Love your website so much ❤️

Thank you so much Emilie, great to be a part of your baking joy this way.
If you are looking for a bit of variation on the theme we also have this version:
www.weekendbakery.com/posts…ns-deluxe/
Wishing you all the joy and comfort baking can bring you and your family.

All the best,
Ed & Marieke
Weekend Bakers

Thank you Kai for your inspirational comment. We love the addition of buttermilk and cream and your suggestion for flipping and baking.

Maybe you would also be inspired in turn by these cherry and cream buns:
www.weekendbakery.com/posts…lla-glaze/

Hallo Marcel,
Door het gebruik van melk wordt het deeg wel wat zachter, er zit een stofje in melk dat gluten slapper maakt. Alle verhoudingen van melk en water zijn valide om te gebruiken, zolang het eindresultaat maar klopt. Dat betekent dat je in combinatie met de bloem die je gebruikt (en daar zit weer allerlei verschil tussen) goed moet uittesten wat de optimale hoeveelheid vocht is voor dit recept. Het kan dus zijn dat je een net wat lekkerder werkbaar deeg krijgt met iets minder vocht (ook afhankelijk van de grootte van je ei want dat is ook vocht) dan wij aangeven.
Ons advies is de melk / water verhouding van de Engelse versie aan te houden en wellicht terug te gaan naar 280 g in totaal.
Wat betreft de boter kan deze het beste zacht zijn maar niet gesmolten. Je kunt hem even in de magnetron doen bijvoorbeeld om hem net mooi zacht te maken zodat hij ‘crèmig’ geroerd kan worden, een makkelijk smeerbare consistentie.
Dit recept is ook een variatie op het thema:
www.weekendbakery.com/posts…ns-deluxe/

Succes ermee en geniet van het bakken!

De melk/water verhouding tussen de Engelse en Nederlandse versie wijkt af. Wat adviseren jullie?

En moet de boter gesmolten door het recept of gewoon zo op kamer temperatuur? Ik heb het nu zo op kamer temperatuur geprobeerd maar dat mengt natuurlijk vrijwel niet.

Dank jullie,
Marcel

Wonderful to read your comment Helen!
Always love to use fresh yeast, the smell of the dough even seems to be different and there’s always that little bit extra ‘enthusiasm in the dough as it develops.

Hope they keep ‘walking’!

Greetings from / Groeten uit Holland
Ed & Marieke

Hello Peter,
Thank you for your very kind comment. We are a bit behind with our replies, but we try and answer all questions. Yours is a bit of a challenge because we do not / have never made a sourdough version of this recipe. There is no easy conversion for this, because sourdough needs a different approach and mainly a different time schedule.
So it would be best to find a sourdough cinnamon bun recipe with the right instructions. Otherwise you will have to experiment a bit, with adding a preferment you made the day before or amount of active starter and different /longer proofing times. You also have to like the possible sour taste combined with the sweet buns and expect a different (less fluffy) texture of the crumb and a thicker crust.

Glad you also like the Pain Naturel, it is one of our absolute favorites and daily bread.

Hope it works out well with the buns too!

We want to use our starter in this cinnamon bun recipe, but are unsure how to convert an amount of instant or fresh yeast into a corresponding amount of starter. Specifically: the recipe calls for 25g fresh or 8g instant yeast, so if we’re getting our yeast from sourdough starter, how much of that should we add in place of the 25g fresh or 8g instant yeast? Thanks so much!!