Cinnamon Bun
A cinnamon bun (or a cinnamon roll) is a type of pastry made with cinnamon, sugar and butter.
Source and licence
"Cinnamon Bun" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Cinnamon_Bun, revision 4658444), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Cinnamon_Bun&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4658444
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- colspan="5" style="text-align: center; background: #f5f5f5;" |Pastry
- 2 cups / 250 g All-purpose flour
- 4 teaspoons / 18.4 g Baking powder
- 1 teaspoon / 6 g Salt
- ½ cup / 102.5 g Shortening
- ¾ cup / 183 g Milk
- colspan="5" style="text-align: center; background: #f5f5f5;" |Filling
- ¾ cup / 165 g Brown sugar
- ¼ cup / 50 g White sugar
- 2 teaspoons / 5.2 g Cinnamon
- 1 pinch / 0.375 g Salt
- 1 tablespoon / 14.2 g Butter, melted
- colspan="5" style="text-align: center; background: #f5f5f5;" |Topping
- 1 cup / 120 g Icing sugar
- 1 tablespoon / 15 g Cream, milk, or water
Method
- Combine flour, baking powder and salt.
- Cut in the 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 finger into it.
- Roll the dough into a 9 x 13-inch (23 x 30 cm) rectangle. Use a 9 x 13-inch (23 x 30 cm) baking pan as a mould for the size.
- Brush butter over the dough, leaving about ¼ inch (0.75 cm) around the edges clear.
- Combine brown sugar, white sugar, cinnamon and salt. Sprinkle over the buttered dough, leaving about ¼ inch around the edges clear.
- Press the sugar mixture down. Roll the dough up lengthwise into a log, as tight as you can.
- Trim the edges, then cut into 8 pieces.
- Arrange the buns in a small pan, so that all the buns are touching.
- Bake at 425°F (210°C) for 15–20 minutes.
- Let cool.
- Combine icing sugar and liquid. Whisk together to make an icing.
- Spread topping on buns after they have cooled.