I don’t know where I found this recipe, I might have photocopied it somewhere, so please forgive me for not linking it to the original post. While going through a couple of recipes online to see where I might have found the one I am using, I saw that most recipes call for lukewarm milk instead of cold milk, but I stuck with the cold milk.
The dough should be kneaded well for at least 10 minutes but my hand-held mixer is not up to the task, so I tried kneading the dough with my hands. It was a terrible, sticky mess and I gave up. I also hadn’t dissolved the yeast properly, so I was quite curious to see how these buns turned out. While I was writing this and leaving the dough to rise I started feeling sorry for the dough and gave it another try (it hadn’t risen a millimetre yet).
I guess I used another 1 1/2 cups (200g) of flour trying to wrestle the dough under control, but I think it was worth it in the end. It did look a little bit better.
I rolled out the dough into four thinner squares and placed these smaller buns into mini muffin pans and ended up with 48 mini cinnamon buns.
- 1 cup 6 1 tablespoon (250ml) cold milk
- 5½ tablespoons (80g) softened butter
- 6 - 7 tablespoons (75g) sugar
- 1½ teaspoon salt
- 1 teaspoon cardamom
- 2 packages dry active yeast (14g)
- 4 cups (500g) flour (plus 1or 2 cups (200g) or more)
- 1 egg (L)
- 7 tablespoons (100g) softened butter
- 14 tablespoons (120g) brown (granulated) sugar
- 2 tablespoons cinnamon
- 1 egg for brushing
- Mix the milk with the yeast and stir until dissolved.
- Then add the butter, sugar, salt, cardamom, egg and enough flour to make the dough combine.
- Keep the mixer on continuously using the dough hook while adding the flour.
- Work the dough for about 10 minutes with a mixer.
- Leave to rise (1 to 2 hours) until it’s doubled in size.
- Work through the dough with some more flour until the dough stops sticking and can be shaped, then cut the dough in half and roll out the first piece in a rectangular shape (around 18 x 14 inches / 45cm x 35cm).
- Spread a generous amount of butter evenly, then sprinkle with cinnamon and sugar.
- Roll the piece lengthways so you end up with a long, tight thin roll.
- Cut the rolls into about 20 pieces and place each in a muffin pan.
- Cover and leave to rise another 1 to 2 hours.
- Beat the egg with a pinch of salt and ½ teaspoon of water and brush carefully on the buns.
- Sprinkle with pearl sugar (optional).
- Bake at 480°F / 250°C for 8-10 minutes.
Even though I didn’t follow the instructions properly the miniature cinnamon buns turned out pretty OK. I’m sure they could have been better, probably not so dense, but they were still delicious.