The Best Sticky Buttermilk Cinnamon Bun | RecipeYum
Is there anything more valuable than a great Sticky, Sweet Buttermilk Cinnamon Bun Recipe? Take them straight out of the oven and lather them in delicious vanilla icing – Yum!
Buttermilk Cinnamon Buns are the ultimate treat to me. My fondest cinnamon bun memory is tucking into countless buns in Copenhagen, Denmark (they really specialise in them over there), so I really had my work cut out for me recreating the taste of those! I did, as always, do my best though.
I was pretty happy with the outcome too, if I do say so myself!
They wouldn’t give me their cinnamon bun recipe though, as much as I begged. Although I have heard (on the grapevine) that the Scandinavians use Quark (a cheese) to make their cinnamon buns. Can anyone out there confirm or deny this? I might have to try it for my next batch!
Yes, those are toasted almonds on top. Because I said so.
This isn’t just a cinnamon bun recipe. It’s a sticky & sweet buttermilk cinnamon bun recipe. That’s serious business right there. Buttermilk makes a wonderful dough – soft, flavoursome, and delicate. Perfect for filling with heaps of sugar/cinnamon/butter, and topping with toasted almonds, because that’s just how I roll.
For me, it’s not a cinnamon bun recipe without the buttermilk!
These things are so addictive, they’re best saved for special occasions, when you can schedule trips to the gym around them. Regularly, I’d suggest.
All the lovely cinnamon makes this cinnamon bun recipe perfect for Christmas time, but in my opinion, it’s really good at any time of year. They’re especially good with a steaming cup of tea. If you’re like me, you’ll want to really slather the icing on these guys, and generously sprinkle on the almonds.
I mean, if you’re so inclined, change it up in the nut department, but come on – Cinnamon + Vanilla + Almond = Success in my books! Just make sure you toast the nuts first, so they’re lovely and crunchy, and extremely nutty!
Then sit back, relax, and congratulate yourself on a very nice batch of Cinnamon Buns. Delicious!
- 540g plain flour
- 2 1/2 teaspoons fast action yeast
- 1 teaspoon salt
- 180mls warm buttermilk
- 3 large eggs
- 85g butter, melted & cooled
- 60g caster sugar
- Approx. 100g butter
- 3/4 cup light brown sugar
- 1 tbsp cinnamon
- Icing Sugar
- 1 teaspoon vanilla
- Teaspoons of milk, until desired texture is reached
- In the bowl of a stand mixture, whisk together the flour, caster sugar, yeast and salt.
- Whisk together the buttermilk, eggs & melted butter in a measuring jug (make sure the buttermilk & butter is just lukewarm, so as not to cook the eggs).
- Attach a dough hook to your stand mixture and start slowly mixing the flour mixture as you add the buttermilk mixture bit by bit until it's entirely incorporated.
- Knead the mixture until it's a smooth & stretchy (7-10 minutes with the mixer, 15 mins by hand).
- Transfer the dough to a lightly oiled bowl, turning it in the bowl to coat the dough entirely with oil.
- Cover the bowl with clingfilm & leave to prove in a warm, dry place until doubled in size (approx. 2 hours).
- Once risen, knock back the dough and roll it out on a lightly floured surface into a rectangular shape. Make sure the dough isn't too thick, between 1/2 + 1cm should be fine.
- Spread the dough with the softened butter, enough to generously cover the dough, leaving a 1/2 inch around the edges.
- Whisk together the brown sugar and cinnamon, and generously sprinkle it over the butter, coating the dough but leaving the 1/2 inch of space around the edge.
- Roll up the dough into a long log, and cut the log into 8-10 pieces, depending on how large you want each cinnamon bun to be.
- Place the buns in a greased deep baking tin, leaving a little space between the rolls for them to expand as they bake.
- Cover the tray with clingfilm and leave the rolls to prove for a half hour.
- While the rolls are proving, preheat the oven to 180C/350F.
- When they're ready, bake the cinnamon buns for around 25 minutes, or until they're golden and risen.
- Leave to cool before removing from the baking tray.
- As they cool, put together your icing. Add about 3/4 cup, or 100g of icing sugar into a bowl. Add a teaspoon of vanilla extract, and enough milk to form a thick, creamy paste. It's best to add the milk a teaspoon at a time, so as not to overdo it - the smallest bit too much can make a difference!
- Smother the rolls with the icing (make a little more if you need to - how much icing you use is a personal decision!).
- Toast the almonds in a frying pan over a medium heat until they've browned slightly and they're fragrant. Sprinkle them over the buns while the icing is still wet.
- Leave the icing to set, then dig in and enjoy!