Sticky Cinnamon Buns
Last weekend I wanted to make a healthy whole wheat loaf, but Ed asked for cinnamon buns. So…I caved! They are sticky and delicious and they are best when warm and fresh. In Holland we have something called ‘Zeeuwse Bolussen’ made in the province of Zeeland. They are very similar to these cinnamon buns. You can also keep them in the freezer after they’ve cooled. You can stick them in the microwave for a minute to defrost and get them back to their natural warm and gooey state.
This is what you need for the Cinnamon Buns
makes about 20 buns
25 grams of fresh yeast
50 ml lukewarm water
60 grams of butter
60 grams of sugar
250 ml milk
1 tsp. salt
1 egg, slightly beaten
approx. 520 grams fine flour
This is what you need to make the Topping
225 grams dark brown sugar
125 grams of butter
1 tsp cinnamon (maybe more, just taste)
Make the Cinnamon Buns
Dissolve the yeast in the lukewarm water and let stand 5 minutes. Combine the butter, sugar, milk and salt. Blend in the beaten egg. Now add the dissolved yeast . Add flour until your batter is smooth and soft, but not sticky. Knead well for 15 minutes by hand or for 8 minutes if you have a Kitchenaid. Cover the dough and let rise in a warm place for 60 minutes or until doubled in size.
Divide the dough in half, roll out into two rectangles. Warm the topping ingredients in a pan until dissolved. Spread the two rectangles with the topping and make a roll. Cut the rolls into 2,5 cm thick slices. Place them in a pan (approx 20 x 30 cm). Let rise again for 45 minutes. Bake at 190 C for 15-20 minutes. Enjoy!
Music played while baking: Revolver by the Beatles and Fleet Foxes by Fleet Foxes.