These cinnamon sugar buns are a deliciously sweet, soft, and fluffy treat. With just five simple ingredients, you can create a batch of buns that are perfect for breakfast, a snack, or any time you’re craving a comforting, homemade sweet treat.
Cinnamon sugar buns
If you’re a fan of my blog, you may already know that I have a deep love for making dough-based dishes, and when it comes to buns, I especially enjoy experimenting with different shapes and designs.
Steamed Bunny Buns, Golden Buns, Walnut Buns—these are just a few of the creations I love to make and share with my family and friends.
Now, let’s talk about today’s recipe: Cinnamon Sugar Buns. They may look complicated at first glance, but trust me, they’re actually very simple to make.
The process is straightforward, and I’ll guide you step by step with detailed pictures so you can easily follow along.
The best part? You only need five ingredients—yes, just five simple ingredients to create these irresistible buns!
About Yeast and the Importance of Choosing the Right One
I’ve heard from many of my readers and followers that their buns don’t turn out as fluffy as they hoped, and more often than not, the culprit is the yeast. So let me share a little secret with you: the type of yeast you use is crucial, especially when working with recipes that contain a lot of sugar.
For this recipe, I recommend using high-sugar yeast, which is specifically designed to handle dough with higher sugar content, like this one.
Why? Well, regular yeast can have trouble fermenting in a high-sugar environment, as the sugar inhibits its activity. High-sugar yeast, on the other hand, is formulated to thrive in these conditions, resulting in dough that rises beautifully and yields a light, fluffy texture.
Before using the yeast, make sure to check its expiration date. Also, the water temperature when dissolving the yeast is very important. You want it to be between 30°C and 35°C (86°F – 95°F). If the water is too hot, it can kill the yeast, and if it’s too cold, the yeast won’t activate properly, which can affect the final result.
Fermentation Tips
Fermentation is one of the most important steps in this recipe because it determines the texture and fluffiness of the buns. I prefer to use my oven to control the temperature during fermentation. Simply set it to 30°C (86°F), which is the perfect temperature for yeast to work its magic. If you don’t have an oven with a fermentation setting, you can place the dough in a warm spot in your kitchen, such as near a window with sunlight or using a warm water bath.
The key to perfect fermentation is patience. Let the dough rest for the recommended time (40-50 minutes) until it doubles in size. When you gently press your finger into the dough, it should bounce back slowly, indicating that it’s ready for the next step. Don’t rush this process—good things (like soft, fluffy buns!) take time!
Ingredients
Dough Ingredients
- 250g all-purpose flour
- 30g brown sugar
- 130g water
- 5g high-sugar yeast
Brown Sugar Cinnamon Powder Ingredients
- 50g brown sugar
- 10g cinnamon powder
Instructions
Prepare Yeast Water:
Combine 30g of brown sugar and 2.5g of high-sugar yeast into 130g of water. Stir until the sugar and yeast are fully dissolved. This step helps activate the yeast, which is crucial for better fermentation of the dough.
Kneading and Hydrating the Dough:
Slowly pour the yeast water into 250g of all-purpose flour while stirring. Continue mixing until the flour forms a rough texture. Then, knead the mixture into a dough. The dough doesn’t need to be perfectly smooth at this stage. Place it in a container, cover with a damp cloth or plastic wrap, and let it rest at room temperature for 20 minutes. Resting allows the flour to fully absorb the water, making it easier to knead into a smooth dough and improving its elasticity.
Make the Brown Sugar Cinnamon Powder:
While the dough is resting, mix 50g of brown sugar and 10g of cinnamon powder in a bowl. Stir well to ensure they are evenly combined. Set this mixture aside.
Second Kneading and Dividing the Dough:
After resting, take the dough out and place it on a work surface. Knead it for a few minutes until it becomes smoother. If you prefer a softer, fluffier bun, you can knead it longer until the dough is smooth and elastic. Divide the dough into 5 equal portions using a knife.
Forming the Buns:
Take each small dough portion and fold it inwards, making it into a ball. Roll each ball into a tongue-shaped flat dough piece using a rolling pin. Evenly sprinkle a layer of the brown sugar cinnamon mixture on the dough. Start rolling from one end to form a cylinder, pinching the ends tightly to seal in the filling. Then, cut the cylinder in half and twist the two pieces together, forming a spiral shape. Tuck both ends to seal. Place parchment paper under each cinnamon sugar bun. Repeat with the remaining dough to make more buns.
Fermentation:
Arrange the prepared buns on a steamer tray, making sure to leave some space between each one to prevent them from sticking together during fermentation. Place the tray in a warm environment (around 30°C) to ferment for 40-50 minutes. The buns should expand noticeably. Press gently on the surface of the dough; it should slowly bounce back.
Steaming:
Once the buns have fermented, place them in a steamer with cold water. Cover and bring the water to a boil over high heat. Once boiling, reduce the heat to medium and steam for 15 minutes. After 15 minutes, turn off the heat but leave the lid on for 3 more minutes to prevent the buns from shrinking due to sudden temperature changes, keeping them soft.
Serving:
After the resting time, open the lid, remove the cinnamon sugar buns, and let them cool slightly on a wire rack before serving. Enjoy!
Soft and Sweet Cinnamon Sugar Buns You’ll Love
Ingredients
Dough Ingredients
- 250 g all-purpose flour
- 30 g brown sugar
- 130 g water
- 5 g high-sugar yeast
Brown Sugar Cinnamon Powder Ingredients
- 50 g brown sugar
- 10 g cinnamon powder
Instructions
Prepare Yeast Water:
- Combine 30g of brown sugar and 2.5g of high-sugar yeast into 130g of water. Stir until the sugar and yeast are fully dissolved. This step helps activate the yeast, which is crucial for better fermentation of the dough.
Kneading and Hydrating the Dough:
- Slowly pour the yeast water into 250g of all-purpose flour while stirring. Continue mixing until the flour forms a rough texture. Then, knead the mixture into a dough. The dough doesn't need to be perfectly smooth at this stage. Place it in a container, cover with a damp cloth or plastic wrap, and let it rest at room temperature for 20 minutes. Resting allows the flour to fully absorb the water, making it easier to knead into a smooth dough and improving its elasticity.
Make the Brown Sugar Cinnamon Powder:
- While the dough is resting, mix 50g of brown sugar and 10g of cinnamon powder in a bowl. Stir well to ensure they are evenly combined. Set this mixture aside.
Second Kneading and Dividing the Dough:
- After resting, take the dough out and place it on a work surface. Knead it for a few minutes until it becomes smoother. If you prefer a softer, fluffier bun, you can knead it longer until the dough is smooth and elastic. Divide the dough into 5 equal portions using a knife.
Forming the Buns:
- Take each small dough portion and fold it inwards, making it into a ball. Roll each ball into a tongue-shaped flat dough piece using a rolling pin. Evenly sprinkle a layer of the brown sugar cinnamon mixture on the dough. Start rolling from one end to form a cylinder, pinching the ends tightly to seal in the filling. Then, cut the cylinder in half and twist the two pieces together, forming a spiral shape. Tuck both ends to seal. Place parchment paper under each cinnamon sugar bun. Repeat with the remaining dough to make more buns.
Fermentation:
- Arrange the prepared buns on a steamer tray, making sure to leave some space between each one to prevent them from sticking together during fermentation. Place the tray in a warm environment (around 30°C) to ferment for 40-50 minutes. The buns should expand noticeably. Press gently on the surface of the dough; it should slowly bounce back.
Steaming:
- Once the buns have fermented, place them in a steamer with cold water. Cover and bring the water to a boil over high heat. Once boiling, reduce the heat to medium and steam for 15 minutes. After 15 minutes, turn off the heat but leave the lid on for 3 more minutes to prevent the buns from shrinking due to sudden temperature changes, keeping them soft.
Serving:
- After the resting time, open the lid, remove the cinnamon sugar buns, and let them cool slightly on a wire rack before serving. Enjoy!
Leave a Reply