Twisted Cinnamon Buns

by - June 28, 2020




Inspiration and method of shaping is adapted from here.   This bun looks nice, but I still prefer the original shaping of Cinnamon Rolls.  You can get my Cinnamon Rolls recipe here.

It is important to read the General Notes first before start baking. 

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Twisted Cinnamon Buns Recipe - Yudane Method

Yields:  17 buns

INGREDIENTS:

For Yudane:
100g bread flour (I used Japanese High Gluten Flour)
100g boiling water

Main Dough:
400g bread flour (I used Japanese High Gluten Flour)
2 1/4 tsp instant yeast
3 Tbsp (36g) brown sugar
1 1/2 tsp salt
40g butter
250 fresh milk or full cream milk (reserve 15g and add in later if the dough too dry)

Filling:
1 1/2 tsp cinnamon powder
100g brown sugar (please add more if you prefer sweeter)
100g butter, room temperature

Utensil:  
2 muffin trays

METHOD:

For Yudane:
  1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
  2. Cling film and place in the fridge for at least 4 hours or overnight.  
  3. Take out from the fridge 30 minutes before using to return to room temperature.
For Bread:
  1. Put all ingredients together (except butter) and including yudane dough (tear into pieces) into the bowl of a stand mixer. Using the paddle attachment,  mix until all ingredients incorporated for about 2 minutes. Change to hook attachment and knead for about 3 minutes until the dough comes together.  Add in butter and continue kneading for another 10 minutes until the dough comes together, become elastic, tacky but not stick. I did not check window pane stage for this baking.  During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
  2. Let the dough rise in a warm place for 45 - 60 minutes or until doubled in size.  I usually left it in the same mixing bowl with cover.
Filling:
  1. Combine butter, cinnamon powder and brown sugar in a mixing bowl. Whisk until slightly fluffy with a hand whisk.  Set aside.
Shaping:
  1. When the dough doubled in size, punch it down.  Roll out on a floured surface into a rectangle roughly about 68cm x 38cm. 
  2. Spread the filling evenly on the dough. 
  3. Starting with the widest end, fold it into thirds like a letter. 
  4. Trim both ends with a knife and cut into 17 sections about 4cm width. 
  5. Cut each section with a knife twice down the length to get three strands.  Plait the strands and tuck in both ends to become a knot.  
  6. Place the buns into muffin trays.  Please remember to grease your tray if it is not a non-stick tray. 
  7. Let it rise until doubled, about 45 to 60 minutes. 
Baking:
  1. Preheat oven to 200C (top and bottom heat) or 180C (fan-forced mode) about 10 - 15 minutes before baking.
  2. Bake at preheated oven for 10 - 12 minutes.  I baked this bun for 10 minutes in my oven. Please monitor closely as we do not want the buns to be over baked. (I baked 12 minutes on my first attempt and the burns turned out a bit dry)
  3. Remove buns from oven and tray. Let the buns cool completely on a rack.  Sprinkle some icing sugar before serving (optional).

GENERAL NOTES:
  1. For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.  Please refer to your mixer's manual for maximum kneading time to prevent the motor from overheating.
  2. The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently.
  3. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises.
  4. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.



Filling


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4 comments

  1. Wow, how cute are these! Looking forward to trying out the recipe :)

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    Replies
    1. Thank you.. But, just bear in mind this one looks nice and cute. But, the original cinnamon rolls shaping is better because this one tend to get dry easily if you over baked it.

      Cheers :)

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