Difference between revisions of "Cinnamon Bun"
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{{recipesummary|Dessert recipes|8|Prep: 20 minutes<br>Cooking: 15-20 minutes|2|}} | {{recipesummary|Dessert recipes|8|Prep: 20 minutes<br>Cooking: 15-20 minutes|2|}} | ||
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A '''cinnamon bun''' (or a '''cinnamon roll''') is a type of pastry made with cinnamon, sugar and butter. | A '''cinnamon bun''' (or a '''cinnamon roll''') is a type of pastry made with cinnamon, sugar and butter. | ||
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==Ingredients== | ==Ingredients== | ||
===Pastry=== | ===Pastry=== | ||
| − | * 2 [[ | + | * 2 [[Cup|cup]]s (480g) [[Flour|all-purpose flour]] |
| − | * 4 [[ | + | * 4 [[Teaspoon|teaspoon]]s [[Baking Powder|baking powder]] |
| − | * 1 [[ | + | * 1 [[Teaspoon|teaspoon]] [[Salt|salt]] |
| − | * 1/2 [[ | + | * 1/2 [[Cup|cup]] (120g) [[Shortening|shortening]] |
| − | * 3/4 [[ | + | * 3/4 [[Cup|cup]] (180ml) [[Milk|milk]] |
===Filling=== | ===Filling=== | ||
| − | * 3/4 [[ | + | * 3/4 [[Cup|cup]] (180g) [[Brown Sugar|brown sugar]] |
| − | * 1/4 [[ | + | * 1/4 [[Cup|cup]] (60g) [[White Sugar|white sugar]] |
| − | * 2 [[ | + | * 2 [[Teaspoon|teaspoon]]s [[Cinnamon|cinnamon]] |
| − | * [[ | + | * [[Pinch|Pinch]] of [[Salt|salt]] |
| − | * 1 [[ | + | * 1 [[Tablespoon|tablespoon]] [[Butter|butter]], melted |
===Topping=== | ===Topping=== | ||
| − | *1 [[ | + | *1 [[Cup|cup]] (240g) [[Icing Sugar|icing sugar]] |
| − | *1 [[ | + | *1 [[Tablespoon|tablespoon]] liquid (cream is recommended, milk and water also work) |
==Method== | ==Method== | ||
===Pastry=== | ===Pastry=== | ||
| − | #Combine flour, baking powder and salt. [[ | + | #Combine flour, baking powder and salt. [[Cut-in|Cut-in]] shortening. |
#Add the milk, stirring with a knife until the dough is soft and slightly sticky. | #Add the milk, stirring with a knife until the dough is soft and slightly sticky. | ||
| − | #[[ | + | #[[Knead|Knead]] the dough until it "springs back" when you push your hand into it. |
#Roll the dough into a 9" by 13" (23g by 30g) rectangle. Use a 9" by 13" (23g by 30g) baking pan as a mould for the size. | #Roll the dough into a 9" by 13" (23g by 30g) rectangle. Use a 9" by 13" (23g by 30g) baking pan as a mould for the size. | ||
| Line 41: | Line 40: | ||
#Combine icing sugar and liquid. Whisk together, spread on buns when they have finished baking. | #Combine icing sugar and liquid. Whisk together, spread on buns when they have finished baking. | ||
| − | [[Category:Pastry | + | ==References== |
| − | [[Category:Cinnamon | + | <references/> |
| − | [[Category:Bread | + | [[Category:North American cuisine]] |
| − | [[Category:Recipes with metric units|{{PAGENAME}}]] | + | [[Category:Pastry Recipes]] |
| + | [[Category:Cinnamon Recipes]] | ||
| + | [[Category:Bread Recipes]] | ||
| + | [[Category:Recipes with metric units|{{PAGENAME}}]] | ||
[[Category:Halal recipes]] | [[Category:Halal recipes]] | ||
Latest revision as of 18:49, 12 May 2012
| Cinnamon Bun | |
|---|---|
| Category: | Dessert recipes |
| Servings: | 8 |
| Time: | Prep: 20 minutes Cooking: 15-20 minutes |
| Difficulty: |  |
A cinnamon bun (or a cinnamon roll) is a type of pastry made with cinnamon, sugar and butter.
Contents
Ingredients
Pastry
- 2 cups (480g) all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup (120g) shortening
- 3/4 cup (180ml) milk
Filling
- 3/4 cup (180g) brown sugar
- 1/4 cup (60g) white sugar
- 2 teaspoons cinnamon
- Pinch of salt
- 1 tablespoon butter, melted
Topping
- 1 cup (240g) icing sugar
- 1 tablespoon liquid (cream is recommended, milk and water also work)
Method
Pastry
- Combine flour, baking powder and salt. Cut-in shortening.
- Add the milk, stirring with a knife until the dough is soft and slightly sticky.
- Knead the dough until it "springs back" when you push your hand into it.
- Roll the dough into a 9" by 13" (23g by 30g) rectangle. Use a 9" by 13" (23g by 30g) baking pan as a mould for the size.
Filling
- Brush butter over the dough, leaving about 1/4" (0.75cm) around the edges clear.
- Combine brown sugar, white sugar, cinnamon and salt. Sprinkle on buttered dough, leaving about 1/4" around the edges clear.
- Press the sugar mixture down. Roll the dough lengthwise, as tight as you can.
- Trim the edges, cut into eight pieces.
- Arrange the buns in a small pan, so that all the buns are touching. Bake at 425°F (210c) for 15-20 minutes.
Topping
- Combine icing sugar and liquid. Whisk together, spread on buns when they have finished baking.
