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Recipes & Prep Lists - PRIVATE

Cinnamon Buns - Prep List & Recipe

Cinnamon Buns - Prep List & Recipe


Please be sure to measure out all your ingredients before the class begins.

For this class, you will need the following equipment:

  • A weight scale (metric, in grams) *optional or measuring cups and teaspoons
  • A stand mixer with a dough hook (if you do not have this don't worry it can also be mixed by hand)
  • A rubber Spatula
  • A few large bowls
  • A rolling pin 
  • Vegetable spray or butter for greasing baking pan
  • A serrated knife
  • Pan to bake cinnamon rolls in (this could be a glass cake pan, pie plate, a round cake pan, anything with a lip)
  • A whisk
  • A small offset spatula (if you do not have an offset spatula,  you can use a butter knife)
  • Saran/plastic wrap

Don’t forget to look in the pantry for the following ingredients, or add them to the grocery list:

Brioche

  • 352g or 2 ¾ cups of All purpose Flour plus extra for dusting table
  • 4g or 1 teaspoon Salt
  • 50g or ¼ cup Icing Sugar
  • 12g or ¾ tablespoon Instant Yeast
  • 120mL of milk
  • 3 large eggs
  • 75g or ⅓ of a cup soft butter

Filling

  • 100g or ½  a cup of brown sugar
  • 56g or ¼ cup of soft butter
  • 1 tablespoon of Cinnamon

Icing

  • 115g or ½ cup of butter (soft)
  • 400g or 2 cups of Icing Sugar
  • 1- 8oz brick style cream cheese softened  (it is best to use brick style and not the container of cream cheese spread as you can end up with a runny frosting)
  • 1 teaspoon Vanilla (optional)

Cinnamon Bun - Recipe 

Brioche

  • 352g or 2 ¾ cups of  all purpose Flour (plus extra for dusting table)
  • 4g or 1 teaspoon Salt
  • 50g or ¼ cup of icing sugar
  • 12g or ¾ tablespoon of instant yeast
  • 120mL of milk
  • 3 large eggs
  • 75g or ⅓ cup of soft butter

Method:

  1. Warm milk to room temperature, add yeast and pinch of granulated sugar,  set aside to bloom.
  2. Combine flour, salt and icing sugar in a separate bowl or into your KitchenAid stand mixer and mix.
  3. Add eggs one at a time, until they are combined.
  4. Add milk and continue to mix.
  5. Once your dough comes together into a ball, start to fold in the butter chunk by chunk.
  6. Continue to knead until the dough is smooth and stretches a lot like bubblegum.
  7. Once the dough has rested and risen a little, roll out into a rectangle and spread with filling.
  8. Starting from the edge, roll the dough into a long log and cut into even buns using a serrated knife.
  9. Place into a pan to proof.

Bake at 350*F for 15-20min please note every oven is different, bake until buns reach an internal temperature of 190F.

Filling

  • 100g ½  a cup of brown sugar
  • 56g ¼ cup of soft butter
  • 1 tablespoon of cinnamon

Method:

  1. Combine sugar and cinnamon together.
  2. Make sure your butter is at room temperature.
  3. Spread butter onto your dough that is shaped into a rectangle using your offset spatula or butter knife.
  4. Sprinkle cinnamon and sugar mixture on top

Icing

  • 115g or ½ a cup of soft butter
  • 400g or 2 cups Icing Sugar
  • 1 - 8oz brick style cream cheese softened  (it is best to use brick style and not the container of cream cheese spread as you can end up with a runny frosting)
  • 1 teaspoon Vanilla

Method: 

  1. Beat butter and cream cheese together until they are smooth.
  2. Add icing sugar in stages until it is fully incorporated.
  3. Blend in vanilla or desired flavour.
  4. Spread onto warm cinnamon buns and serve.