Prairie Cinnamon Buns
Soft enriched dough rolled with butter, cinnamon and brown sugar, baked in a pan so the buns steam together.
- Prep
- 45 min
- Cook
- 30 min
- Total
- 75 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •9x13 baking pan
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 16 g
- carbs
- 62 g
- protein
- 7 g
- calories
- 420
Instructions
- 1
Mix the warm milk, yeast, sugar, eggs, soft butter, salt and flour into a soft dough and knead 10 minutes.
- 2
Rise covered until doubled, about 1 hour.
- 3
Roll into a 40x50 cm rectangle, spread with the filling butter and scatter the brown sugar and cinnamon right to the edges.
- 4
Roll up from the long side and cut 12 thick slices with a length of thread or a sharp knife.
- 5
Set them cut side up in a buttered pan, cover and rise 45 minutes until they touch.
- 6
Pour the cream over the buns and bake at 180C for 28-32 minutes until deep golden.
- 7
Cool 10 minutes and turn out so the caramel runs back down over them.
Chef's tips
The cream poured over just before baking is what gives prairie buns their soft, sticky bottom.
Ingredient substitutions
- cream → evaporated milk
- brown sugar → half brown sugar, half maple sugar
Storage
2 days at room temperature in a covered pan; freeze for 2 months and warm before serving.
Common mistakes to avoid
- •Rolling the dough too thick so the spiral is loose
- •Overbaking, which dries the crumb
Serving suggestions
Cooked Prairie Cinnamon Buns?
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