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Cinnamon Bun
Cinnamon Bun
Category	Dessert recipes
Servings	8
Time	Prep: 20 minutes; Cooking: 15–20 minutes
Difficulty	Category:Easy recipes#Cinnamon%20Bun

A cinnamon bun (or a cinnamon roll) is a type of pastry made with cinnamon, sugar and butter.

Ingredients

Ingredient	Count	Volume ^{[note 1]}	Weight	Baker's %
Pastry
All-purpose flour		2 cups	250 g	100%
Baking powder		4 teaspoons	18.4 g	7.36%
Salt		1 teaspoon	6 g	2.4%
Shortening		½ cup	102.5 g	41%
Milk ^{[note 2]}		¾ cup	183 g	73.2%
Total		n/a	560 g	224%
Filling
Brown sugar^{[note 3]}		¾ cup	165 g	76.74%
White sugar		¼ cup	50 g	23.26%
Cinnamon		2 teaspoons	5.2 g	2.42%
Salt	1 pinch		0.375 g	0.17%
Butter, melted		1 tablespoon	14.2 g	6.6%
Total	n/a	n/a	235 g	109%
Topping
Icing sugar^{[note 4]}		1 cup	120 g	100%
Cream, milk, or water		1 tablespoon	15 g	12.5%
Total	n/a	n/a	135 g	113%

Combine flour, baking powder and salt.
Cut in the shortening.
Add the milk, stirring with a knife until the dough is soft and slightly sticky.
Knead the dough until it "springs back" when you push your finger into it.
Roll the dough into a 9 x 13-inch (23 x 30 cm) rectangle. Use a 9 x 13-inch (23 x 30 cm) baking pan as a mould for the size.

Brush butter over the dough, leaving about ¼ inch (0.75 cm) around the edges clear.
Combine brown sugar, white sugar, cinnamon and salt. Sprinkle over the buttered dough, leaving about ¼ inch around the edges clear.
Press the sugar mixture down. Roll the dough up lengthwise into a log, as tight as you can.
Trim the edges, then cut into 8 pieces.
Arrange the buns in a small pan, so that all the buns are touching.
Bake at 425°F (210°C) for 15–20 minutes.
Let cool.

↑ Weight conversions from USDA National Nutrient Database. Original recipe ingredient order preserved. Presumed whole milk of 3.25% milkfat. Pinch defined as 1/16 tsp.
↑ Baker's percentage is high and dough may be too soft to easily manage.
↑ Brown sugar presumed as packed. Filling sugar weight is 86% of dough's flour weight.
↑ Icing or powdered sugar presumed as unsifted. Icing sugar weight is 48% of dough's flour weight.