Cinnamon Buns Recipe

A Short Disclaimer: All of these recipes have been converted from grams to more user friendly measurements. These recipes have not been tested for accuracy so there may be slight variations needed. However, the original grams are left available for those folks who have scales at home and can work in grams more easily. We use recipes by gram in the bakery because it’s easier to measure large quantities that way but also because volume measurements for flour can be really inconsistent.

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Water 901 grams 3 3/4 cups
Yeast 11 grams 1 1/8 T
White Bread Flour 721 grams 5 1/4 cups
Honey 135 grams 6 1/4 T
Canola Oil 101 grams 1/3 cups
Cinnamon 1 1/2 T
Salt 13 grams 2 1/4 t
AP Flour 253 grams 2 cups
White Bread Flour 721 grams 5 1/4 cups
Brown Sugar 2 cups
Cinnamon 8 T
Cloves 1 t
Canola Oil 1 1/3 cups

Day 1: Make the “sponge”:

The night before you’re going to make the cinnamon rolls, mix water and active dry yeast together until dissolved. Add first quantity of white flour. Mix until uniform – it should be a wet batter consistency. Make sure it is in a container at least twice the size of the sponge, because it will grow overnight. Cover with plastic wrap or a lid and leave out overnight.

Day 2:

Make the dough:

1. Add honey, canola oil, cinnamon, and salt to sponge and mix until smooth. Add remaining flours, mixing until flour is mostly absorbed. Turn onto a floured surface and knead for about 10 minutes.

2. Place dough in an oiled bowl and cover with a towel or plastic wrap. Let rise for about 50 minutes, or until doubled in size.

Mix filling:

1. Mix brown sugar, cinnamon, cloves. Add ¾ of the oil and mix. Filling should be spreadable, not soupy. If it looks too dry, add the remaining oil.

Shape cinnamon rolls:

1. Separate dough into two parts, place half the dough on a floured surface, and shape/flatten into as much of a rectangular shape as you can get. Using a floured rolling pin, roll the dough on a floured surface so that it is about a quarter inch thick. It should be much wider than it is deep (probably about 30 inches long and 8 inches deep).

2. Spread half the filling evenly on top – you can use your hands or a spatula for this. starting with the long side closest to you, roll up the dough into a tight spiral. Pinch the flap that you just rolled up onto the roll, to secure it.

3. Preheat oven to 350 degrees F.

4. Using a serrated knife, cut into about 15 pieces, about 2 inches long each. Place a sheet of parchment on a baking sheet, and oil the edges of the pan that the parchment doesn’t reach. Place cinnamon rolls spiral side up on the sheet, leaving about 1-2 inches between each one. Repeat with the second half of the dough. Let proof for about 30 minutes.

5. Place in the oven for about 25-30 minutes or until done.

6. Let cool then Spread with your favorite glaze or frosting. We liked to drizzle a simple glaze made from powdered sugar, water, and a little vanilla extract.

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