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After years of searching and trying many recipes and appointing myself an expert in tasting cinnamon buns, this recipe has convinced me. It’s not because of how super healthy they are; I have modified the recipe to the maximum so that they can be as juicy as the real ones, while being a little healthier. Although it hurts to add white sugar, you know that I never use it, I have reduced it by half. I have modified cow’s milk and butter for vegetables and wheat for spelt.
This recipe is really simple and for the first time, I realize that it is not necessary to let the dough rise before rolling the buns.
I will continue practicing until I reduce the white sugar to 0. And I’m going to share it with you right away. At the moment I enjoy, thinking that once a year it doesn’t hurt.
Ingredients for 30 medium cinnamon buns
150 g of coconut butter (at room temperature) 120 g of coconut sugar
80gr of white sugar
4 tbsp ground cinnamon
50 g fresh yeast
500g oat milk
1 tbsp ground cinnamon
250g coconut butter
150 g white sugar
1 kg of white spelt flour
1 tsp salt
Egg to paint (1 egg, 1 pinch of salt and a teaspoon of water) Syrup for lacquer (100ml of water, 50gr of white sugar)
1. In a bowl, prepare the ingredients for the filling. Don’t melt the butter, it works much better when it’s cut into cubes and mixed with the rest at room temperature. Put it aside.
2. In the bowl of the mixer (I use kitchenaid with the bread kneading tool) mix the milk with the fresh yeast. Beat with a fork, until there are no lumps of yeast. Then we put the sugar, cinnamon and butter, in cubes and at room temperature. The warmer the butter is, the less flour you will need and the juicier the buns will be.
3. We put half of the flour and save the rest to be added during the kneading. We should use a little less than the 1 kilo.
We knead for at least 10 minutes. I recommend kneading a few more minutes by hand, as there is nothing better than energy and body heat, to grow a dough.
4. When you notice that the dough is a bit stiff but does not break when stretched, the kneading is ready. We roll out the dough with a rolling pin, giving it a rectangular shape less than a finger thick.
5. Spread half of the rectangle with the cinnamon filling and cover it with the other half. We cut the dough into strips one finger thick, starting in the middle and always dividing each of its parts in two, until all the dough is cut in strips of 1 finger thick.
6. We take a strip, stretch it and begin to roll over the index and middle fingers. We use the last end to cross between both fingers and hold the ball at the bottom. We place them on a tray with baking paper, with enough space between them. They will grow twice as big during baking.
7. We cover the buns with a kitchen towel and let them ferment between 1 and 3 hours, it depends on the temperature you have at home.
8. Just before putting them in the oven, beat an egg, add a little water and salt and paint the buns.
9. Bake for 15 min at 180 ° or until gold brown. Meanwhile we dissolve the sugar in hot water and when the buns are just out of the oven, we paint them so that they are a little caramelized.