Title : HOW TO MAKE THE BEST NO- KNEAD CINNAMON BUN
link : HOW TO MAKE THE BEST NO- KNEAD CINNAMON BUN
HOW TO MAKE THE BEST NO- KNEAD CINNAMON BUN
HOW TO MAKE THE BEST NO- KNEAD CINNAMON BUN
The Best
No-Knead Cinnamon Bun/Cinnabon
Buns
Material:
• 1 cup + 2 tablespoons + 1 teaspoon milk
• 1 teaspoon active dry yeast
• 2 1/4 cups bread flour
• 1/2 teaspoon salt
• 1/4 cup sugar
• 2 tbsp + 2 tsp butter
• 1 egg whites at room temperature, lightly beaten
Fill the
Material:
• 1/2 cup brown sugar, packed
• 2 tablespoons of cinnamon ground
• 1 tablespoon flour
• 1/4 cup butter, at room temperature
Frosting
Material:
• 4 ounces whipped cream cheese (about 1 cup)
• 2 tablespoons butter, room temperature
• 1/4 cup sugar
Step:
1. Melt butter in the microwave and set aside to cool. Mix together milk
and yeast and set aside. In a large bowl, stir together bread flour,
salt and sugar. Now you should be a little cold butter – adding to milk
and whisk. Add beaten eggs, and make sure that everything is mixed
together well.
2. Add milk, flour mixture and stir until everything comes together in a
fairly wet dough. With the wrap Saran proof cover for two hours.
3. In a small bowl, mix together brown sugar, cinnamon and flour. Set aside. Line an 8-inch pan with parchment paper.
4. After 2 hours, should the dough has doubled in size. I love my dough on
parchment paper, it makes it easier to catch the edge of the dough when
rolling. If you intend to work on parchment paper, be sure to tape down so it doesn't move while you were rolling.
Generously flour your hands and your workspace. Scrape the dough on the
floured area and dust. The dough will be very soft and very sticky so
go ahead if you need to dust, dust generously.
5. Put the dough into a rectangle x 20 ″ 14. Spread 1/4 cup butter, room
temperature evenly over the dough, then sprinkle evenly over cinnamon
mix-sugar-flour. Roll the dough so the short edge. 9 equal pieces and through the stomach. With the wrap Saran proof cover for one hour.
6. At this point, you can hold the Cupcakes in the refrigerator if
necessary. I did exactly as he was running out and do some errands. Back
to bake them in a couple of hours, but if you want to prepare them the
night before and baked them off in the morning for work, too.
7. To bake: Preheat the oven to 350 ° f remove the cake from the refrigerator and preheat the oven. Bake for 30-35 minutes. While baking, make frosting. Cream together butter and sugar until light and fluffy. Fold the whipped cream cheese until smooth. Set aside in refrigerator.
8.
When you finish the cake tops should be Brown and poked a skewer
through it should come out clean. Frost immediately to discuss a
Cinnabon. Allow to cool a little and enjoy the warmth.
Some notes:
- This dough is soft and sticky because it's very moisturizing 69%. While easier to deal with the driest doughs dough yields Bon my name with a soft Crumb. I think it's worth sticking!
- I love using alfrosting cheese whip because he, too, ever to the skin which makes it super easy. With the skin of the cheesedoesn't get anyofthose annoyingbitsof cheesein yoursupersmoothfrosting,justkriminis.
- This keeps in the refrigerator for up to a week. If anything it taste better, but certainly the microwave them a bit before eating though – 20 seconds should do it!