Cinnamon Buns our way

One of many great things to do when we visit Toronto is to go Cinnibuns,  a cup of 'cafe American' and a warm cinnamon bun give a comfort feeling, the fragrant of the cinnamon not only warm up our body and mind in winter but give us a lazy feeling in summer.... (even when Walter Mitty came back from his dream, he needs one......






While in Europe, there are not such a down to earth buns shop provide such a low cost comfort, so I got to make my own. I make it also for some little boys & girls at work, so the educators will have a little moment of silent, guess why?  As request from a friend of us, I would like to share this in here.

 To make this Cinnamon buns, a simple Parisian brioche dough will do the job. I happen to have chance to learn from a e-book Patisserie from Christophe Felder


To make 600 gr of brioche dough :

250 gr flour
30 gr sugar
1 tsp of salt
10 gr fresh yeast or 3-4 gr of dry yeast
3 large eggs
165 gr butter  (I reduce to 145 gr)


If you have a KitchenAid table stand mixer, all you need to do it to put all the ingredients except the butter in the mixing bowl, start with low speed, then medium. in the mean time, either soften the butter in micro-ware with very low setting and short timing. or use a rolling pin to soften the butter like Julia Child will do :)   the aim is the consistency of the butter and the dough almost the same. then mix the butter and the dough in the KitchenAid in medium high speed until the dough detach from the bowl without addition flour in (this is about 15 minutes). Finish dough should be  soft 'sticky' but not stick to your fingers.

Or knead the dough with your hands. it is tough but worth when you have a nice softer brioche to enjoy


Once your dough is done, you can keep let it proof for the 1st time, about double size, or tuck into the fridge for overnight, so you can have a fresh brioche in the morning.

Roll out the dough in rectangle shape, sprinkle cinnamon powder, light brown sugar (or regular sugar, some vanilla sugar if you want

Roll it toward yourself to form a cylinder

cut in 8 to 10 equal pieces

                                             

                                                  arrange the dough in a baking form

let it proof for about 30 minutes, brush it with egg wash or milk,  sprinkle slice almond flakes

                                               Bake for about 15 -20 minutes, 175 c oven

           
                                                  drizzle sugar glace on top while it warm preferable