Summary

Ingredients

For the dough:

• 175 ml water, warm
• 2 ¼ teaspoons, leveled dry yeast
• 100 g suar
• 20 g vanilla suar
• 1 teaspoon salt
• 60 ml buttermilk
• 1 egg (s)
• 75 ml oil
• 750 g flour
• 1 orange (s), the abrasion

For the filling:

• 120 g butter, soft
• 295 g suar, brown
• 2 tablespoon, heaped cornstarch
• 2 tablespoon cinnamon

For the topping:

• 4 tablespoon apricot jam
• 1 shot Cointreau

Print Recipe Pin Recipe

Instructions

1. In the bowl of a food processor with a dough hook, first add the water, the yeast and a tablespoon of the granulated sugar and mix for 5 minutes. Add the rest of the granulated sugar and salt. Mix at low speed for 15-20 seconds. In a small separate bowl, mix the buttermilk, oil and egg thoroughly. Now add the buttermilk, oil and egg mixture to the large bowl and stir for another 20 seconds. Then gradually add a quarter of the flour to the bowl and mix well over low speed. Knead in enough flour until the dough comes off the bowl wall.
2. The dough should be slightly sticky, but not so that it sticks to your hand.
3. Take the dough out of the bowl, oil lightly and put back in the clean bowl, cover with cling film and a kitchen towel and let rise in a warm place for 1 - 2 hours. The dough should rise to twice its volume.
4. For the filling, mix the brown sugar, cinnamon and cornstarch well in a bowl and set aside.
5. Squeeze the dough back together. Dust the work surface and the dough with flour. Roll out the dough into an evenly thick rectangle of almost exactly 50 x 70 cm. The dough should not stick to the work surface. Spread the softened butter evenly on the dough rectangle, leaving out about 1.5 cm of the lower long side. Spread the filling evenly on the soft butter and use the rolling pin to gently press the dry mass into the butter. Now roll the dough down from the long top side into an evenly thick roll and finally press the unbuttered edge into the dough to seal it. Cut the rolling pin into equal pieces about 4 - 5 cm wide.
6. Place an extendable, rectangular cake frame on a baking sheet and line it with parchment paper. Since the cinnamon buns rise and bump against each other during baking, the frame prevents the cinnamon buns from flowing to the side. Distribute the dough pieces on the baking sheet with a little space. Cover the tray again with cling film and let the cinnamon buns rise for another 1 - 2 hours.
7. Bake in the preheated oven at 180 ° C top and bottom heat for about 17 minutes until the surface is golden brown.
8. Meanwhile, heat the jam and the optional sip of Cointreau in a small saucepan at low temperature and liquefy. After baking, spread the topping evenly on the slightly cooled cinnabombs, and best enjoy lukewarm.
9. A simple lemon frosting or an American cream cheese topping is also ideal as a topping.