Ingredients
¼ C (melted) + ¼ C (softened) + 1 tbsp (melted) butter
1 C milk
¼ C white sugar
¼ C + ⅓ C brown sugar
⅓ C water
1 tbsp cinnamon powder
2¼ tsp yeast
2 eggs
2 tsp vanilla extract
3 tbsp rice syrup or corn syrup or honey
2 pinches salt
3 C + ¼ C plain flour
1 C walnuts
¼ C raisins
Method
1. Prepare the walnuts by toasting them in a pan for a few minutes until fragrant. Set aside to cool and then roughly chop.
2. Melt the ¼ C butter. Create a well in the 3 C flour. Add the melted butter, 2 eggs, yeast. Add the salt away from the yeast and mix into the flour. Mix everything up. It will become very sticky. Stir until smooth, about a minute. Cover and let proof for 1 hour until it has risen to grown its size.
3. Prepare the filling. Mix the cinnamon powder, ¼ C brown sugar, pinch salt, chopped walnuts, and raisins.
4. After the hour has passed, deflate and knead till smooth. It will be very sticky. Cover and proof for 30 minutes.
5. Prepare the syrup. Pour the ⅓ C brown sugar, ⅓ C water, and 3 tbsp syrup and bring to a vigorous boil using medium heat, about 3 minutes. Turn down to a simmer for 3 minutes until shiny and sticky. Set aside to cool.
6. Pour the syrup into a 8x8 inch square pan or 9 inch round tin. Ensure that the bottom of the tin is evenly coated.
7. Use the remaining ¼ C flour to liberally dust the work surface. Pour out the dough onto the workspace. Deflate and knead until smooth. Use your hands (not a rolling pin as it will be too sloppy) to form into a 13x8 inch rectangle.
8. Distribute the filling evenly. Leave a 1 inch border at the far end of the dough.
9. Use a scraper to slowly roll up the dough. Use the flour to push it under the dough so that it isn't sticky and ease the dough over the filling.
10. Cut the rolled dough into 9 equal pieces using dental floss.
11. Arrange each cut piece, filling side up, into the prepared pan. Cover and let it proof for 1 hour.
12. Preheat the over to 175 deg C. When the proofing time is up, bake for 30 minutes or until golden brown.
13. Remove from oven and glaze with the 1 tbsp of melted butter. Serve either butter glazed side up, or sticky sauce side up.
 |
| Super sloppy |
Recipe feedback: Omg I have never had such pillowly cinnabuns! It was a bitch to make and I don't think the sauce was sticky enough, but I was wrong. It has soaked into the buns and more sauce would have made it too sloppy. I don't know if I will make the recipe again but it sure is fantastic!
