Juicy Cinnamon Buns with Saffron

Today I want to tell you about the ultimate mid-week-fix like this at the end of October. Juicy cinnamon buns with saffron. Thus, the dough is a wheat dough flavored with saffron (and some cardamom) but the filling is just like in a cinnamon bun. Really juicy and really good.

The recipe provides about 25 medium sized cinnamon buns with saffron.

Ingredients (filling)

200 g of room-warm butter

1.5 dl of brown sugar

1 dl powdered sugar

5 tablespoons cinnamon

Ingredients (wheat dough):

50 g of yeast

500 g milk (5 dl)

2 tsp ground cardamom

1 g of saffron

250 g butter

200 g of powdered sugar (2 dl)

1 kg wheat flour (16.5 dl)

1 teaspoon salt

1 egg, 1 pinch of salt and a splash of water to brush

pearl sugar for decoration

Ingredients (sugarcane):

2 dl of water

1 dl powdered sugar

Do this:

Mix all the ingredients for the filling to a smooth and spreadable batter.
Crush the yeast in a bowl and add the milk. Mix until the yeast dissolves completely in the milk.
Then add in cardamom, saffron, butter in divided into pieces, powdered sugar and half of the wheat flour. Work together into a sticky dough and then add the salt and more flour as needed.
Knead well for at least 10 minutes with machine and a little longer if you drive by hand.
Roll out the dough into a large rectangle. I usually run two pieces of about 60 × 30 cm.
Spread a generous layer of filling all over the rectangles and roll them together one at a time, along the long side.
Cut the roll into about 1.5-2 cm thick slices.
Place the buns on a sheet of baking sheet paper, cover with a backing cloth and allow to ferment for 1-3 hours depending on the temperature of your kitchen. You know they are pre-fermented if the dough “bounces back” when you press slightly with your finger.
Heat the oven to 200 degrees.
Lightly whisk together the eggs, salt and some water to the brush and brush your buns. Garnish with pearl sugar and then bake them in the middle of the oven for about 15 minutes or until they are nicely colored.
In the meantime, you can prepare sugar laws by simply mixing water and powdered sugar together. Mix until the sugar has dissolved in the water. Then brush your buns with the sugars as soon as they come out of the oven.
Serve directly or in a bag, dark and cool.

TIP!

Make the buns gluten-free by following this basic recipe on gluten-free cinnamon buns and seasoning the dough with the same amount of cardamom and saffron as in this recipe and skipping the cinnamon into the dough.