Cinnamon buns recipe 🇸🇪 way |
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- čas přidán 29. 08. 2024
- Cinnamon Bun Recipe
Equipment list
Spiral mixer
Rolling pin
Pizza cuter
Wooden stick - 2cm thick
Pastry brush
Ingredients (makes 15 buns)
Dough
1.1kg of strong white bread flour
200g caster sugar
15g salt
500ml water
200g unsalted butter - room temp
15g of dry yeast / 30g of fresh yeast
3tbsp of cardamom pods
Filling
200g caster sugar
3tbsp of cinnamon powder
200g unsalted butter
15ml vanilla extract
Topping
50ml agave nectar
Pearl sugar to sprinkle
Leo the Baker - Cinnamon Bun Recipe | @leo.thebaker
Method
1. Combine the dough ingredients in a mixer.
2. Rest the dough in the fridge for two hours.
3. Combine the filling ingredients in a bowl by hand. Set aside at
room temperature.
4. After two hours remove the dough from the fridge. Roll it out into a rectangle
shape that is roughly 30cm long, 20cm wide and 6mm thick.
5. Spread the filling evenly over the surface of the dough using a spatula.
6. Fold the dough inwards, from either side, into the middle.
7. Roll the dough out again to stretch it back out to roughly the
same measurements as above, keeping the rectangle shape.
8. Cut your dough into strips which are 2cm thick, which will give you
15 cinnamon buns.
9. Twist each strip into a knot and place onto a baking sheet.
10.Cover with a clean cloth/towel and leave to prove in a warm temperature for
at least two hours until the dough wobbles when you shake the tray.
11.Bake for 10-15 minutes until golden.
12.While they are still hot, glaze with agave nectar and sprinkle with pearl sugar.
NB: Remember, repetition and repetition is the secret of mastery!
Buns Shaping for practice: • My cinnamon twist tuto...
Handy kneading version: • The Viral cinnamon bun...
Leo’s personal equipment recommendations
RackMaster RM2020 Brick Oven - link for US orders only
www.pjtra.com/...
206096?url=https%3A%2F%2Fpleasanthillgrain.com%2Frackmaster-rm2020-
electric-brick-bread-oven-bakery
Sunmix Spiral Mixers - 5% OFF site-wide with code: Leo
www.pizzasolut...
Wire Monkey Wood Lames - 10% OFF site-wide applied at check-out
wiremonkey.com...
Leo's Amazon page - general list of products I recommend and use daily
amzn.to/3QnaeKf
Your manners are so kind thanks for for your upbringing
Thanks for my parents 🙏🏾
Thank you for sharing😊
My pleasure 😊
thank you for sharing your techniques and skills... 🙏
My pleasure
You take your time and you make sure things are clean
Most times when the cook is shown tasting their own food it seems like they are acting like it’s good, but you can tell he really impressed himself with the result 👌🏽👌🏽 And what an inspiring method for shaping the rolls and using agave as the glaze 🤯
🫶🏾🫶🏾
These look so awesome! Thanks for showing your recipe and how you go about making these :)
My pleasure 😊
I really enjoyed watching your programme on tube.
Cakes or anything sweet I love. I have gone back to baking myself because when I see the price in the shops for a cake I just think to myself that I could make it myself.
Keep up the good work you are going to go far because you can see the passion you have for your job in bakery.
I am glad you enjoyed. Aww thank you 🙏🏾🙏🏾
Thank you for the recipe, i especially like making cinnomin rolls or buns when its raining outside💕🌨
My pleasure 😊 comfort food 🫶🏾🫶🏾
Hi Mr. Leo! This looks delicious. Thanks for your valuable time teaching us how to make these delicious buns!
My pleasure ❤
Love your videos and thank you for demonstrating this. They look super delicious!! Your videos are like a breath of fresh air always.
Thank you 🙏🏾. I’m glad you finding fulfilling 🫶🏾
oh wow they look so good! and you make them look so easy! i cant wait to try...ive made many cinnamon rolls but none like this! thank you for sharing the recipe!
Thanks 🙏🏾🫶🏾
Great recipe! Perfect explanation! Greetings from Brazil!
Awesome Lucas 🌟
Lovely video Leo! Thank you for the clear explanation. I follow you on Instagram and wanted to say that you inspire me as a baker and a small business. Thank you and keep it up 😊♥️
Thank you ❤❤
Yum! I can almost smell them.❤
🥰🥰🥰
Thank you for sharing and you are taken out time to be simple
🫶🏾🫶🏾🫶🏾🙏🏾
Thanks for sharing this amazing recipe Leo. 🙏🏾
❤️
Thank you Leo! These are like Scandinavian style buns. I love these! Here in the US most places serve cinnamon rolls which are delicious but can be over the top decadent ( and no cardamom ). I live in Orlando and I’ve been practicing making these for a year. Because I can’t find a bakery here that makes them.I love the taste and texture of these not too sweet and the cardamom is what makes them such a cozy treat to have with coffee.Your video is so helpful. I’ll check back in when I try making them with this video. I really need more practice.😊
My pleasure. Yes they are Scandi oh Th Cardamnon makes such difference. If ever in the UK but hit me
Muchas gracias, la mejor receta que he visto. Saludos y felicidades por tu gran trabajo.
Thank you ❤️
Thanks for sharing, great video! 🎉🎉I’m excited to try the recipe
Enjoy 😉
I love this! I will be doing my next batch of cinnamon rolls like this. I usually make one giant roll and then try and cut them without squishing them. I even squish them a little when I use dental floss. I love the idea of getting three different looking beautiful buns in one go. I usually butter my dough once it's rolled out and then I sprinkle my cinnamon, brown sugar and cardamom atop that but I will give your method a go. I like the folding it like an envelope too. Thanks so much for sharing!
My pleasure 😇 have fun making them
love this so much💗
🫶🏾🫶🏾
Another delicious looking recipe, I'll have to get the ingredients when I go into town again! 😊
Cant stop watching your videos Bruv… you were born for this
👊🏾
very straight to the point. thank you it helped a lot. 😄
❤️❤️❤️
great video!!! thank you for sharing!
Thanks for watching!
Hello Mr. Leo. Thanks for the recipe. Looking forward to trying it this weekend. 👍😊😊
Pleasure, tag me, I would love to see ❤
Love watching you bake, thanks for sharing your recipe, can't wait to try it out!
🫶🏾🫶🏾 you gonna love them
This is awesome! I have a yr of pastry experience & I'm always trying to learn more! I'm a cook by trade, but I've always been fascinated with baking!
Everything looks delicious! 🥰
Awesome 🤩. Thank you
I'm do happy that i found your channel. Binge watching all day long ❤❤❤
Yay! Thank you! 🙏🏾
Perfect,well explained and straight forward.looks delicious.Thank you so much,you doing great job.
Thank you
Wonderful the instructions are practical and well explained steps will try and make some thanks, I've shared the video.
Awesome, thank you for sharing 🫶🏾🫶🏾
@@leothebaker Please can you do cakes as well hope its not too much to ask. Thanks
@@monalisawm I do them, the normal ones. I have no patience for decorations
The next time i visit the UK i must taste your baking😊
You should!🤗🤗
Hi Leo I live in tropical country the temp here goes around 32-36C, if I'm trying your recipe like how many hours should I proof my cinnamon buns?
The last proof for you should be between 1:30-2 hours.
Watch the buns when they wobble. They are ready to bake
@@leothebaker thank you so much 🙌🏻
Hi Leo what flour do you use?
@@khadijakhaki8653 bread flour.
Oh! They look so good! ❤
Thank you for this recipe 😀
My pleasure 😊
@@leothebaker just tried it out today and they were amazing!
@@drcissyatwine oh they are just something else 🫶🏾
Very nice 👌 Thank you 😊 🙏
🫶🏾
Thank God I've discovered this channel! Absolute hidden gem 💝 Can't wait to use this recipe, thank you Leo!
Enjoy x❤️
The first bakery where I worked used full brioche dough for cinnamon rolls, so bashing out the cold dough is extremely familiar. 😂 You make it look so easy for a batch that size!
🤗🤗
Υπέροχα σιναμον ρολς,τα εξηγείς πολύ όμορφα,υπεροχη συνταγή
Thank you for the feedback x
Pleease use a microphone it's dificuld to hear you . Thank you love your work
On it now 🫶🏾🫶🏾🤗
Hey Leo!!! This is so good and you made the process simple and straight forward. This is the life changing cinnamon bun I’ve been looking for!!! Thank you so much!!! Can’t wait to go to London to enjoy those baked by you!!!
Awe thank youbik glad you enjoyed the workshop 🫶🏾
I am so inspired by your videos
I am starting a small bakery using your recipes.
Thank you Leo❤
Oh fantastic 😉🫶🏾
i tried your way. it was really good!
Glad you liked it!! ❤️
Yummie!!! 🤣👍 Thanks!!
😂😂
Thanx you so much for sharing!!
You are welcome
Thanks for sharing🙏 you’re a great teacher ❤❤❤ God bless you
Thank you for the feedback ❤️
Those look divine! ❤
🫶🏾🫶🏾
Thabk you, kindly! My daughters and I really enjoyed this, very well done! We cant wait to try it!
Thank you, I'm glad you enjoyed 🫶🏾
Thanks so much Leo for this ❤
My pleasure
Thanks
Thank you for sharing! Love your videos! Actually going to try to convert to sourdough AFTER I do this!
Have fun!x
Awesome Leo, Thanks. Ive been waiting for this.
You're very welcome
Thank you for sharing!
My pleasure!
Thanks Leo!
Thanks for sharing ❤
Great job Leo. Thanks for sharing 👍
Thanks for watching! X
Thank you very much for sharing i love't
I am trying these at the moment very inspirational can't wait to try them
Tag me on Instagram when you them ready 🌟
I don't have Instagram but I did send them to your Facebook page messenger! All I was missing was the pearl sugar but it's on order now. Very delicious!
@@brandenthomas5487 yes got your message x
You see from the video how light your texture is
This looks delicious!!!
So good!
Thanks for the recipe. I will try it🙏🏼
Do ❤❤ pleasure
Amazing ❤
❤️❤️👌🏻👌🏻
Hello Again Leo! You are a good teacher! These rolls are delicious and soft! Your instructions were spot on because I was sooo excited (and relieved) when I saw the buns wobbling after final proofing!! I don’t have much experience baking bread so I’m excited.
I think I need more practice 😅 though, because I ran into a little difficulty early on. I am from tropical country and it is very hot. About halfway through the 8mins I brought the dough together by hand because it wasn’t coming together in my Kitchen Aid mixer. Not sure I did the right thing but added a bit more water because the dough felt really firm and did not look as pliable as the one in your video. Although it could be the flour available in my area, do you have any recommendations or guidelines? How long would you recommend keeping them at room temp after being baked? Thank you.
Thank you, Ann, for the feedback. It is much appreciated. It could be flour-type, and sting bread flour is good for them.
Hopefully, I will plan a live video of them for Tay Tune next month.
Thank you! By the way, what's the protein % of your flour?
That is 12% ❤️
Wow, I enjoyed every bit of this video, very clear and informative. Thank you Leo for taking your time to do this 🫶🏾… can’t wait to try it😋😋😋, will definitely send you a picture once I do 😊
I am glad you enjoyed ❤️, yes please do x
I want to bite into my phone.😅 it looks so delicious. Thanks for the recepie. I will try on the weekend. So exited ❤
My pleasure ❤❤
Hello Leo! Thanks for sharing. Can we use instant yeast? If so, what’s the amount?
You r welcome.
Check the description Ann.
😍
Thanks, I appreciate
Hi Leo. Is it possible to use margarine in case you can't get butter for the cinnamon buns
I have never used it myself, but some friends have done so.
Could you give it a go?
What brand is your mixer?
That is prism food, but there are better ones
Hi Leo. Just lucky to have stumbled on your video. I love these buns and I am a small home baker. Just want to know if you grind the cardamom seeds to powder first before adding.
Welcome to the channel. It's better to grind and do three teaspoons
Hi Leo, is that 3 tbsp cinnamon powder you poured in the filling? Looks kinda more.
@@bibitolaboseoyedemi3394 In the video, I'm using pods, not ground; they are stronger flavour grinder
@@leothebakerthank you
Interesting you use agave instead of melted butter. Is there is a reason for this? Better taste or colouring with agave? Curious home baker here.
One reason is that the pearl sugar sticks better 👍🏾
Question if the dough isn't as large does it still needs to be mixed for 8mins or less time?
Yes do same time. And fridge. X
Thank you your family all included
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when u make shape, how come ur dough is so hard and sturdy. mine is go too soft so it is too hard to make a shape
After the dough been in fridge get hard.
Great video, thank you Leo. Can I put shaped buns in the fridge overnight and bake in the morning?
Thank you, sure you can. I was just doing a live shopping them to bake tomorrow
Thank you. Keep doing what your doing. Awesome to watch 😊
Thank you for the demonstration. It is very helpful! Is there a reason why you don't include egg in your dough? Thank you.
Yes, so that many can enjoy them. Some people are allergic to eggs, especially here in the UK
Question when is your dough rising? I usually mix let double then work it out. Let rise again then bake. Maybe I’m missing where you’re saying it’s doing that. Unless it’s not needed. Thank you!!!
First, rise in the fridge and roll out, then let it rise again, then bake
Question Leo, is this done in an aircon room? Or…you simply do it very fast.You are right, the dough is like melting on my hand over time and the first dough that I roll, proof first. By the time I finish the knot, the dough all proof at different times. Haha. 😆
No, I do it in a warm room, but if you have an aircon room, you can do it.
If you grhe dough nice and cold in the fridge it helps
@@leothebaker thank you Leo!
14:56 Can it stay longer in the fridge as in will it still be ok? Thanks for sharing 🙏
You can leave overnight as well. ❤
Thank you for sharing and teaching. Just double checking we can reduce the flour by half(to make a smaller batch) but the rest of the ingredients remain the same quantities?.
If you half the flour you need to half everything 👌🏾
Do we have to get a windowpane for the dough?
Not necessarily as long as doesn't stick to the dough
How do you calculate the dough Rollout size?
I am not sure if I understand your question
I have tried Kannelbullar, but found the filling melts out during baking, how do you stop this?
Are you using caster sugar.
@@leothebaker Yes. Is that the issue?
@@lburrows1261 the filling needs to be smooth so it sticks easily on the dough
@@leothebaker Thank you so much for the tip! I think I have used brown sugar too in the past, but guess this isn't smooth enough?
@@lburrows1261 yah probably not
Why you put the dough in the fridge 🤔
So it's playable for shaping
He needs to speak up.. audio was very quiet in some parts.. but nice recipe.
Thanks, Sr. Will improve the audio ✌️🏾
Another question is: may I know the temperature of the refrigerator? Because sometimes, my dough gets a little “icy and when the dough is taken out, it can be a little bit messy with the watery ice” which I think could affect the dough and end results somehow? 🫣🫣🫣
Thank you so much for this recipe Leo!
4-5c is excellent not too close to the end of the fridge
@@leothebaker appreciate you replying. Thank you so much!
Thank you for sharing!!!