Anna Makes a GIANT CINNAMON BUN! | ANNA'S OCCASIONS
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- Опубліковано 31 тра 2024
- Anna Olson makes a Giant Cinnamon Bun!
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Recipe
Serves 12 (Makes one 9-inch/23 cm cinnamon bun)
Prep Time: 25 minutes, plus rising
Cook Time: 50 minutes
Ingredients
Rich Dough
3¾ cups (560 g) all-purpose flour
2 Tbsp (25 g) granulated sugar
2¼ tsp (1 pkg) instant dry yeast
1 tsp fine salt
½ cup (125 mL) hot water (hot from the tap)
½ cup (125 mL) cold 1% or 2% milk
2 large eggs, room temperature
½ cup (115 g) unsalted butter, room temperature, cut in pieces
Filling
½ cup (115 g) unsalted butter, room temperature
1 cup (200 g) packed light brown sugar
1 Tbsp (6 g) ground cinnamon
Glaze
1 cup (130 g) icing sugar
2 Tbsp (30 mL) 1% or 2% milk
½ tsp vanilla extract
Directions
1. For the dough, measure the flour, sugar, yeast and salt in the bowl of a stand mixer fitted with the hook attachment. Stir the hot water and milk together (the hot water and cold milk should result in a liquid of about 115°F/46°C). Add the milk mixture and the eggs to the bowl and start the mixer on low, letting it go for a minute or two until the dough is almost combined. Add the butter, a few pieces at a time, while the mixer is on. Increase the speed one level and continue to mix until the dough looks smooth (it will be very soft), about 6 minutes.
2. Transfer the dough to an ungreased bowl, cover with plastic wrap and let sit on the counter for an hour. Refrigerate overnight (6 to 24 hours) so the dough firms up.
3. For the filling, beat the butter by hand to smooth it out, then add the brown sugar and cinnamon, beating well.
4. Grease a 9-inch (23 cm) springform pan. Turn the dough out onto a lightly floured surface and roll into a 12 × 18-inch (30 × 45 cm) rectangle about ½ inch (1 cm) thick. Spread the brown sugar filling over the dough.
5. To make the giant spiral, cut the dough lengthwise into four strips. Start rolling up one of the strips from the short side. When you reach the end, overlap the end piece with the short end of the next strip of dough and continue rolling up into a spiral. Repeat with the last two pieces of dough-you should have a spiral about 7 inches (18 cm) across. Place this spiral into the pan and flatten the dough with the palm of your hand so that it almost reaches the edges of the pan. Cover the pan with a tea towel and let sit on the counter for about an hour, until the bun fills the pan-you will see that the centre pushes up a little when it rises.
6. Preheat the oven to 375°F (190°C). Bake the bun for about 50 minutes, until a rich golden brown. Cool the bun in the pan on a rack for 30 minutes, then remove from the pan before glazing.
7. For the glaze, whisk the icing sugar, milk and vanilla together until smooth. Use the whisk to drizzle the glaze over the giant cinnamon bun. Let the glaze set for 15 minutes before slicing into wedges to serve. The cinnamon bun is best enjoyed the day it is baked, but can be stored, well covered, on the counter for up to 2 days. It can also be sliced and toasted on low heat.
TIP
To dress up your cinnamon bun filling, feel free to sprinkle on 1 cup (150 g) raisins, 1 cup (100 g) walnut or pecan pieces, or even a grated apple over the cinnamon filling before rolling.
From Baking Day with Anna Olson, Appetite by Random House, 2020
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#AnnasOccasions #CinnamonBun #OhYum - Навчання та стиль
I really missed you showing us the cross-section cut, It helps me understand the recipe and the result more and give a clear idea to what the texture should look like.
Amazing recipe as always Anna.
You are my favorite baker Miss Anna! This is a great recipe!! Love from American expat who loves to bake in Abu Dhabi!! 🇺🇸 👩🏻🍳 🇦🇪
I love your videos please continue this way
I love it! Mother's Day is in a couple of days. My wife, daughter (who is a mother) and, my daughter in-law (newly a mother) will all be at our house where in making brunch. My daughter in-law has a cinnamon allergy. So, I'll be making this lovely treat as an orange roll instead. I can't wait to see their reaction to this! Happy Mother's Day to all the incredible Moms who see this!
That's a great idea! Let us know how it turns out!
Oh my goodness that cinnamon roll looks amazing 😍😍😍
This recipe is a dream!
Anna is amazing, as always! Cinnamon Rolls are my go to when I need a nice sweet pastry, I can't wait to make a GIANT one. Do I have to share?? 😂
Ooo my good! 6 cinnamon anazing rolls in one big size! You are the best Anna! I love your recipies! I try to make it! Have a nice day and good weekend! Have a nice month! 👍👏🍴
Thank you Anna that look divine
I loved this recipe! I maked it today and stayed perfect. Thanks!
Thank you!
Incredible! I was thinking about making cinnamon rolls for Mothers Day and a giant one would be even better!
Why didn’t you cut into it? Darn! Very fun idea!
Thank you, it seems delicious. I will definitly try it.💖💖
Looks yummy
I have been waiting for this one. Thank you.
Looks good!
Anna you are amazing... I love your recipes😘😘
Perfect ❤ I will go for it thanks
❤️🤗Absolutely wonderful👍😎🌹 thanks Anna💕
Oh, yum indeed. Ciao.
Yummy🙏
Anna thanks for this amazing cinnamon rolls I love it❤😋😘
Anna, Thank you for this delicious recipe. if I'm making 12 individual rolls, is the baking time still 50mins? Thank you!
Love it 🌺💕
So yummy
I am making this this weekend
Hey... Beautiful cinnamon roll👌. Glazing on top with a regular orange marmalade makes it tangy and sweet sticky... Thanks, your presentation was great especially when you laughed. 🙏
Good morning Anna could i freeze the cinnamon bun, my husband does not eat any cakes
Such a delight to watch! Everything you make is simply perfect! Will try this recipe soon, thank you!
You are one of my favorite chefs Anna! That cinnamon bun looks gorgeous btw! Happy Mothers day!Cheers from Chicago!
Can you substitute regular yeast without any changes ?
did the dough rise outside or in the fridge? because i was told by my greatgranma, "dough need to rise in a warm environment" .🤔
Thanks, I made it, but the glaze was of Philadelphia cream and it was delicious
OMG OMG OMG *drool* *meswitchingintoHomerSimpsonmode*
Hi is it normal for my kitchen to smoke out due to my baking this? How come when your baking your oven didn’t produce a lot of smoke? Can you tell me how to prevent that? I follow and make most of your recipe. Thank you for constantly sharing.
I love cinnamon - it doesn't seem to have much in the recipe - do you taste cinnamon or just brown sugar?
I've misplaced the dough hook on my Kitchenaid...do you think I could use the paddle attachment instead?
I’m really into cinnamon rolls right now. And I will make this one. Also I’ve noticed you’re not cutting your desserts at the end anymore. Why is that?
I have a question nobody can answer. Why does my cinnamon roll filling seep out when baking and caramelize and burn on the bottom? No forum addresses the burnt bottoms. Please help!
a classic
Like 👍 Nice 👌
Hi, do you have 2 different channels? I just saw another channel with your videos only that they have someone narrating your ingredients...I've watching you for years and that was the first time I saw you have another channel with most of your videos but with fewer likes.
Please write ingredients side .thanks .varry good .i like .👍👍🌹🌹
Happy Mother’s Day.
Hii Anna...could u share KFC recipe
i watched this
Trimming the edges of the dough is a waste of good dough.
not neat not neat work. the dough is prepared with soul
not showing a slice was a crime. it made this video a waste of time
Cant see for the giant ad across the bottom of the screen