Homemade No Knead Cinnamon Buns

Don’t make these Homemade No Knead Cinnamon Buns..don’t ever make these especially when you have guests..cause you can’t give them to anyone..not your partner and not even your children..but if you do have to make them double the recipe and make one pan just for yourself and the rest for others…Cause these are that gooddddd…and addictive!

They are so good that your rotten day would suddenly turn musical…your children who have been nagging or irritating you nonstop would suddenly look cute!Love would just suddenly germinate..almost instantly after eating these!

Okay i am not exaggerating!This is based on pure experience.All of the above happened to me after eating these amazingly yummy treats!

But there are a few things you have to understand about this recipe which make it the winner that it is.These Homemade No Knead Cinnamon Buns need a dough which is extremely hydrated.What that means is that the water content in these buns should be so high that the dough is almost unworkable.

Indian folks..if you are trying this recipe then forget how you make the dough for our traditional chapatis.This has to be sticky not smooth,soft not pliable,it should stick to your hands when you try to work with it.

This method is called the “No Knead” method of making bread where you use the commercially available yeast which usually needs just 2 hours to rise but instead you rest the dough for 2 hours on the counter plus additional 12 hours in the fridge to develop the gluten.

Now i know gluten is bad for you etc etc but for this recipe to make the buns soft and moist you have to let the gluten do its work.

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No Knead Cinnamon Buns

Prep Time

12 hrs 30 mins

Cook Time

40 mins

Total Time

13 hrs 10 mins

 

Easily made Super Soft Cinnamon Buns

Course: Baking

Servings: 6

Author: Foodcow

Ingredients

Dough

• 1 3/4 cup All Purpose Flour/Maida
• 1 tsp Salt
• 1 1/2 tsp instant Yeast
• 1 egg
• 1/2 cup milk
• 40 g honey 1/8 cup
• 2 tbsp Melted Butter or Oil
• 2 1/2 tbsp warm water

Filling

• 2 tbsp Cinnamon
• 3 tbsp Brown Sugar
• 1 tbsp Melted Butter

Glaze

• 2 tbsp Milk
• 1/2 cup caster sugar
• 1/4 tsp cinnamon

Instructions

1. Take a large bowl.Add the flour.
2. Spoon in the salt and yeast on the opposite sides of the bowl so that they are not in contact.Now mix the dry ingredients.
3. Heat the water,milk and butter in the microwave till it's warm and all butter has melted(warm not hot).
4. Add in the egg to the wet ingredients.If the milk mixture it too hot the egg will curdle hence make sure the temperature of the wet ingredients after heating is warm and not hot or boiling.
5. Mix this wet ingredient mixture in the dry flour,yeast and salt mixture.
6. You will get a very wet almost cake batter consistency "dough".
7. Cover with cling film and let it sit on counter for 2 hours for the first rise.The mixture will triple in size.
8. After two hours keep the dough in the fridge for 12 hours(upto 3 days).This is when the gluten develops and gives softness to your buns.
9. Remove from the fridge and leave on the counter for 5 minutes.
10. Flour the rolling surface.Move the dough on the floured surface and roll it to 1/2 cm thickness using a rolling pin.This might be difficult and unmanageable but use loose dry flour generously and try to roll it as best as you can.(more the moisture in the dough,softer your buns).
11. Mix all the filling ingredients.Spread generously on the flattened dough.
12. Starting with the edge farthest away from you roll the dough into a log.Cut the log into 2 inch slices.
13. Prepare a baking pan with butter or parchment paper.Arrange the rolls with the cut side on top.
14. Cover with a damp towel and let them rise for 1 hour on the kitchen counter.
15. They should have become one and a half times their size.
16. Bake for 30-40 minutes in a preheated oven at 180 degrees till the tops are golden brown.
17. Combine the ingredients of the glaze.Let them cool and come to room temperature before pouring the glaze on top of the buns.

Recipe Notes

Choose your pan such that there is space for the buns to expand while resting and also while baking.
Make sure salt and yeast don't come in direct contact
The more wet the dough the softer the buns will be.It's difficult to work with the wet dough,so use generous amount of dry flour on your hands and the rolling surface.

These are some of the products I used in making of these buns

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