| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Active: | 1 hr 10 min |
| Yield: | 9 to 12 buns |
Ingredients
- 5 cups bread flour, plus up to 1/2 cup more if needed
- 3/4 cup plain instant mashed potato flakes, pulsed fine in a food processor
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon instant yeast
- 2 teaspoons fine sea salt
- 1 3/4 cups whole milk, at room temperature
- 1 tablespoon vanilla extract
- 2 large eggs, at room temperature
- 4 tablespoons unsalted butter, cut into pieces, at room temperature, plus more for greasing the baking pan
- Nonstick cooking spray
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 4 tablespoons unsalted butter, melted and cooled to room temperature
- Crumble, frozen, recipe follows
- 2 cups confectioners’ sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 1 pound unsalted butter, melted
- 1 cup brown sugar
- 1 cup granulated sugar
- 1/2 teaspoon salt
Instructions
- For the dough: Whisk together the bread flour, mashed potato flakes, granulated sugar, cinnamon, yeast and salt in a large bowl. In the bowl of a stand mixer fitted with the dough hook, add the milk, vanilla and eggs; whisk to break up the eggs. Add the dry ingredients to the wet ingredients and mix until the dough just comes together.
- Add the butter, one piece at a time, mixing until incorporated. Continue to mix until the dough comes together in a ball. If the dough is sticking a lot to the sides of the bowl, add a little more flour, 1 tablespoon at a time, until most of the dough no longer sticks. (A little sticking to the bottom of the bowl, beneath the hook, is fine. Adding too much flour will make the buns dry, so use a light hand.)
- Transfer the dough to a lightly floured work surface and knead by hand until shiny and smooth, 5 to 10 minutes. (The dough should be very soft but not wet and sticky; a little tacky is OK.) Place the dough in a large bowl sprayed with nonstick spray; lightly spray the top of the dough. Cover with plastic wrap and let rise in a warm corner of your kitchen until doubled in size, 45 to 60 minutes.
- For the filling: Stir together the granulated sugar and cinnamon in a small bowl.
- Roll the dough out into a long rectangle, about 10-by-21 inches. Brush with the melted butter, then sprinkle with the cinnamon sugar, followed by 4 cups of frozen Crumble. Starting from a long side, roll the dough into a jelly roll.
- Cut the log into 2-inch pieces and place, cut-side down, in a buttered 10-inch square baking pan. Sprinkle 1 cup of Crumble over the top. Cover with plastic wrap and let rise until puffy and nearly doubled in volume, 30 to 45 minutes
- Preheat the oven to 350 degrees F. Bake the buns, loosely wrapped in foil, for 15 minutes. Remove the foil and bake until golden brown on top, about 5 more minutes.
- For the glaze: Meanwhile, combine the confectioners’ sugar, milk and vanilla in a small bowl and stir until smooth.
- While the buns are still warm (but not hot), drizzle with the glaze. Serve warm.
- Combine the all-purpose flour, melted butter, brown sugar, granulated sugar and salt in a large bowl. Stir together and then work with a spoon or your fingers until the butter is absorbed and the mixture forms clumps. Place in a resealable plastic bag and freeze until needed.
Nutrition Facts
| Serving Size | 1 of 10.5 servings |
| Calories | 1254 |
| Total Fat | 52 g |
| Saturated Fat | 30 g |
| Carbohydrates | 180 g |
| Dietary Fiber | 4 g |
| Sugar | 82 g |
| Protein | 18 g |
| Cholesterol | 158 mg |
| Sodium | 652 mg |
Reviews
The first time I made these they were hard and dry but I knew this recipe had potential. The next time I made them I added more liquid than what was called for to get the dough to the correct consistency. I kept adding little amounts of whole milk to the mixer until the dough looked and felt right, slightly tacky and sticky. I also kneaded in the stand mixer for about 5 minutes until a little shine could be seen on the dough, a little dough did stick to the sides. By doing this and following the rest of the directions as written, they turned out so delicious!
They look awesome….love Gesine…thanks
This was some of the nicest dough I’ve ever worked with. But, there are a lot of steps and it took a long time to complete the process. Plan on half a day at least. I only used 1/2 of the Crumble recipe with half of that inside and half on top as I thought 4 cups of crumble inside was way too much. I agree with others that they need to bake about 25-30 minutes to get done and they were still plenty soft inside. I think it would be better to put the foil on the last 10 minutes or so to keep from browning too much but her suggestion didn’t allow any browning until the end and I baked them at least 10-15 minutes longer than called for to get them brown. I didn’t have a 10×10 pan but a 9×12 will work just as well. Overall, they were delicious and I’ll try them again sometime but my old cinnamon bun recipe takes a LOT LESS time with forming the buns immediately after mixing and allowing to rise just once. And they are pretty good, too.
Froze them then defrosted. Baked 15 then uncovered. baked another 5 then another 5, took out and still not baked through. Next time will bake 30 mins then uncover for 5 mins and bake
I made these today and took a lot of time. They are heavy and very doughy. It said to bake them for 15 minutes covered and 10 with the foil off. They took at least 20 minutes more. Not took sweet and very filling. I wouldn’t put so much of the crumble in it. I thought my yeast was no good as the dough didn’t rise that much, but it had another 6 months before it expired. I made them and baked them right away. The don’t get real brown so don’t go my color. I have made several of her recipes and they are winners. This one sadly is way to heavy for a cinnamon roll.
There is one word to describe these buns; “Supercalifragilisticexpealidocius.” I baked them right away, and they were just right; even without glaze because unknowingly, I was out of confectioner’s sugar. I even had a few left over to freeze, which I did before the second rise. We shall see what happens when I defrost them in the frig and let them come to room temp before baking them. Also, after reading several other reviews, I reduced the amount of crumble & amped up the cinnamon. We loved them & will give them for Christmas presents. Thank you, Gesine.
I made these rolls today and wondering if I freeze them do I need to let them rise again once rolled and sliced?
I have not tried these yet, but will probably do so today. Some comments mention that the crumble loses it’s crunch during storage, so I’m thinking that I will use only enough of the dough and crumble to make four rolls and just freeze the rest. It’s just my honey and me, so that should work out perfectly for us.
LOOOOVE! Followed the recipe (except the crumble) and made super soft buns. Also added cocoa powder to the filling to make it taste like ‘Chocobons’ of Cinnabon. Next time, I’ll bake it 20mins covered, and 5 to 10mins uncovered for a slightly golden color. Thank you!!
I have made this cinnamon crumble bun recipe two times; this past Christmas and a couple weeks ago. At Christmas I cut the buns into 14 slices, separated the into two pans; eight in one pan and six in the other (which I gave away) and froze them according to the instructions on the show. Both pans we taken from the freezer and placed in the refrigerator the night before baking. The pan of eight buns had to bake for about an hour, covered around 45 minutes then another 15 uncovered. The pan of six took about 45 minutes to bake, around 30 minutes covered and 15 minutes uncovered. When I made them a couple weeks ago, I separated the buns into three pans of four buns. I par-baked the buns, 275 degrees for 25 minutes, cooled them, then froze them. The first batch of the frozen par-baked buns were removed from the freezer and placed in the refrigerator to defrost overnight, then I left the on the counter about an hour before baking at 350 degrees. They needed to bake about 25 minutes uncovered then another 10 minutes uncovered. The second batch of 4 buns were baked this morning. I removed the from the freezer last night and let them defrost on the counter overnight. This did help with the baking time. I baked them 15 minutes covered and another 10 uncovered. The buns do have a wonderful flavor, although they are a little dense. I found I only needed half of the crumble mixture for the two times I made the dough. If it weren’t for the baking time for these crumble buns I would have rated this recipe 5 stars.