Imported from the web
Cinnamon Buns with Caramel Glaze
Soft, twisted cinnamon buns filled with brown sugar, butter, and cinnamon, then finished with a warm caramel glaze. The buns can be frozen once cooled and stored airtight at room temperature for about three days.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 260 ml lukewarm milk (Use 310 ml if omitting the egg; warm to 38–40°C.)
- 7 g instant yeast
- 30 g sugar
- 1 egg (Omit if using 310 ml milk.)
- 500 g bread flour or all-purpose flour (Use flour with at least 12% protein.)
- 1 tsp salt
- 100 g butter, softened (For the dough.)
- 500 g flour (For lightly flouring the work surface.)
- 100 g brown sugar (For the filling.)
- 100 g butter, softened (For the filling.)
- 2 tbsp ground cinnamon (For the filling.)
- 40 ml water (For the caramel glaze.)
- 60 g brown sugar (For the caramel glaze.)
- 60 g butter (For the caramel glaze.)
Steps
- 1
Warm the milk to 38–40°C. Whisk the lukewarm milk and instant yeast together in a mixing bowl.
- 2
Add the sugar and egg, then whisk again until combined. If omitting the egg, use 310 ml milk instead.
- 3
Add the flour, salt, and softened butter. Mix thoroughly with a spatula until all the flour is incorporated. You may use a floured hand or knead the dough for a few minutes if preferred.
- 4
Fold the dough over itself, turning the bowl after each fold, about 10–20 times or more, until the dough looks smooth and free of lumps. Kneading may be used instead if preferred.
- 5
Flip the dough over, fold it in half, cover the bowl, and let the dough rest for 1 hour.
- 6
Mix the brown sugar, softened butter, and cinnamon together to make the filling. Line one large tray or two trays with parchment paper.
- 7
On a lightly floured surface, shape and roll the dough into a rectangle.
- 8
Spread the filling evenly over the entire rectangle, then fold the dough over lengthways.
- 9
Slice the folded dough into strips about 2 cm wide; the source makes about 20 strips.
- 10
Take one strip and twist it well. Roll one end into a snail shape, bring the other end around it, and tuck in the end.
- 11
Place each shaped bun on the parchment-lined baking tray or trays.
- 12
Cover the buns and let them rest for 20 minutes while the oven heats to 180°C.
- 13
Bake at 180°C for 8 minutes.
- 14
Reduce the oven temperature to 170°C and bake for another 8–12 minutes, checking them during baking. They should be golden brown; the exact time depends on the oven.
- 15
While the buns are baking, place the water, brown sugar, and butter for the glaze in a small pan. Bring the mixture to a boil, then simmer it on very low heat until the buns come out of the oven.
- 16
Immediately brush the hot buns with the glaze, using all of it.
- 17
Leave the glazed buns in the baking dish on a cooling rack for 15 minutes, then transfer them to a cooling rack to finish cooling.
- 18
For freezing, place the buns in an airtight bag as soon as they are cool and freeze them. Defrost only as many as needed in an airtight container or bag for about 1–2 hours.
Notes
Store cooled buns airtight at room temperature for about 3 days. Frozen buns can be packed frozen for a day trip and should be ready to eat by snack or lunchtime. The source does not specify the tray size or the exact glaze simmering time.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →