Buttermilk Cinnamon Buns
Soft yeasted buns rolled with brown sugar and cinnamon and baked close together.
- Prep
- 150 min
- Cook
- 30 min
- Total
- 180 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •23x33 cm pan
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 15 g
- carbs
- 58 g
- protein
- 7 g
- calories
- 390
Instructions
- 1
Mix the dough ingredients and knead 8 minutes until soft and slightly tacky.
- 2
Rise 75 minutes until doubled.
- 3
Melt 60 g butter with 100 g brown sugar and spread it over the base of the pan.
- 4
Roll the dough into a large rectangle, spread with the remaining soft butter and scatter with brown sugar and cinnamon.
- 5
Roll up tightly, cut twelve slices and lay them in the pan.
- 6
Prove 45 minutes, then bake at 180C for 28-30 minutes.
- 7
Rest 5 minutes, then invert onto a tray so the caramel runs down.
Chef's tips
Cut the roll with a length of thread rather than a knife so the spirals stay round.
Ingredient substitutions
- buttermilk → milk with a tablespoon of vinegar
Storage
2 days covered; reheat 20 seconds in the microwave.
Common mistakes to avoid
- •Overbaking, which dries the crumb
- •Leaving them in the pan so the caramel sets hard
Serving suggestions
Cooked Buttermilk Cinnamon Buns?
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