CINNAMON BUNS

Once in a while I have these Cinnamon Buns made for our family tea time gathering. They are lightly sweetened, moist and rich in flavor. 
Nope. This ain't a Goan dish. But I assure you, this American Bun will be remembered. Maybe you'll have a story to tell of THIS nostalgic Goan Blogger that also enjoys American sweet Pao! 😁

This year my little boy turned 3 over the weekend. I made these for my son's classmates as his birthday treat. Kids love watching newer shapes like swirls and tasting sugar as always. Only, there's a whole lot more goodness to chow down. 


INGREDIENTS : (p.s.: 1 cup = 250 ml)

1 Cup milk
1/2 Cup butter
1 Cup water
1 tbs active dry yeast
1 Cup white Sugar
1 Teaspoon salt
2 Eggs
6 Cups all-purpose flour(sifted) 
2 tsp ground cinnamon
2 Cups Brown sugar
1/2 Cup butter, softened


For Drizzling:
2 Cup Confectioners' Sugar
60gms Cream Cheese, softened
1 tbs butter, softened
1/2 tsp vanilla extract
3 tbs milk

METHOD:
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter. Stir until melted. Add water and let cool until lukewarm.
In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, for about 8 minutes. You'll know when your dough springs right back when you poke your finger into it. Let the dough rest. 

In a bowl, mix together the cinnamon and brown sugar.

With a rolling pin, roll up dough into a good rectangle(approx 20X12") about centimeter thick. Spread rectangle with the softened  butter, then evenly sprinkle the brown sugar and cinnamon mixture.  Roll down the dough along the length and use a little water to seal the lengthwise edge of dough. Cut each 1" thick  'snail' roll into slices using a thread(I find a thread more convenient to a knife). yields 20 Buns easily. Place rolls closely onto greased baking trays. For pull-upart buns. 
I've laid each cut out Snail dough into individual cupcake wafers. Cover and let rise until almost doubled, for about 1 hour. 

When proved, preheat oven to 190C. Bake in the oven for 15 minutes or until golden brown. 

TIP: using a muffin tray is a good idea too. However, I cut out 1" depth ringlets of the broader part of paper cups to lay my cupcake liners into. This allows me to prove, bake & bake MORE than a dozen at a time without wasting space in my oven unlike a muffin tray. 

These buns are good to eat the way they are however, a little extra drizzle of sweet cream cheese makes them more decadent.. 

Beat the sugar and butter until light and fluffy. Add vanilla essence and softened cream cheese. Mix well. Now to get a slightly runny consistency add milk by tablespoons until the right drizzling consistency is achieved. 
Drizzle over your slightly warm Cinnamon Buns & enjoy immediately. 


Scrap this!... Wanna try your good old childhood tea-time snack instead?.. 

ALLE BELLE