INGREDIENTS
Dough
- 4 cups all-purpose flour
- ⅓ cup granulated sugar
- ⅓ cup Chicobab Mockoffé
- 1 pack (2 ¼ tsp.) of active dry yeast
- ½ teaspoon salt
- 1 ½ cups milk
- 6 tablespoons butter
- 1 egg, room temperature
Cinnamon Sugar Filling
- ¼ cup butter, room temperature
- ⅔ cup light brown sugar
- 1 Tablespoon ground cinnamon
- A pinch of salt
INSTRUCTIONS
- In a large bowl combine 2 cups of flour, yeast, Chicobab Mockoffé, salt and sugar in a bowl. Mix well.
- Heat the milk and butter until warm and the butter is mostly melted. The mixture should be lukewarm, but not hot.
- Add the warm milk and butter to the flour mixture.
- Add the egg.
- Beat on low speed, gradually increasing to high until completely combined, for about 2 minutes.
- Scrape down the bowl and add 1 more cup of flour, beating until combined.
- Add the remaining cup of flour little by little until the dough starts to pull away from the sides of the bowl and form a ball.
- Turn the dough out onto a well-floured surface and knead for about 10 minutes until smooth.
- Transfer the dough to an oiled bowl and cover with a dish cloth. Let rise for 1 hour or until the dough has doubled in size.
While the dough rises, make the filling.
- Combine the sugar, cinnamon, and salt together in a small bowl and mix well. Set aside.
- Once the dough has risen, roll it out into a long rectangle about 18 x 12 inches on a well-floured surface.
- Spread the butter for the filling all the way to the edge of the dough.
- Sprinkle the sugar mixture over the butter, pressing it down to stick to the butter.
- From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
- Use floss or a very sharp knife to cut the dough into 12 even rolls. Place the rolls in a 9 x 13 inch buttered pan.
- Cover loosely with a dishcloth and allow the buns to rise for another hour until they have doubled in size.
- Preheat the oven at à 400 °F (200 °C).
- Bake the cinnamon buns at 350°F for 30 minutes or until they are golden brown.
Allow to the cinnamon buns to cool. Bon appétit!
