Ingredients
- 200g all-purpose flour (plus extra for dusting)
- 30g granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon instant yeast
- 120ml whole milk (lukewarm)
- 40g unsalted butter (melted)
- 1 teaspoon vanilla extract (optional, for flavor)
For the cinnamon filling:
- 50g unsalted butter (softened)
- 50g brown sugar (packed)
- 1 tablespoon ground cinnamon
For the icing (optional):
- 50g powdered sugar
- 1-2 teaspoons milk or water
- 1/2 teaspoon vanilla extract (optional)
Instructions
Prepare the dough:
- In a large bowl, whisk together the flour, sugar, salt, and yeast.
- In a separate bowl, combine the lukewarm milk and melted butter. If using vanilla extract, add it to the wet ingredients. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until a dough starts to form.
- Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until the dough becomes smooth and elastic. Let rest for 30 minutes.
Prepare the filling
- While the dough is rising, prepare the cinnamon filling by mixing the softened butter, brown sugar, and ground cinnamon in a small bowl until smooth and combined.
Assemble the cinnamon buns
- Once the dough has risen, punch it down gently to release any air, then turn it out onto a lightly floured surface.
- Roll the dough into a rectangle, about 25×30 cm (10×12 inches).
- Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
- Starting from the long edge, carefully roll the dough up tightly into a log.
- Slice the rolled dough into 6-8 even pieces
- Put the buns in the baking tin and let them rest for at least 15 minutes
Baking
- Preheat the oven for 5 minutes on medium heat
- Put the baking tin with buns in HAJKA and bake on medium heat for 25 minutes.
