ProGel Cinnamon Buns
Did you know our ProGel Colours are perfect for dough and batter?
Baking Ingredients
Milk , Sugar & Yeast:
- 250g Full Fat Milk
- 10g Caster Sugar
Heat in Microwave for 1 Min
7g Dried Yeast
Stir together with warmed milk until frothy
For dough
- 1 Egg
- 1 Egg yolk
- 55g Caster Sugar
- ¼ TSP Salt
- 485g Strong Bread Flour
- Yeast Mixture
- 60g Melted Butter
- 3g Red Progel
For Filling
- 200g Soft brown sugar
- 2.5tsp Cinnamon
Decorating Ingredients
Cream Cheese Frosting
- 200g Cream Cheese
- 160g Icing Sugar
We added fondant sprinkles to our finished buns. The sprinkles were created by using our Squires Kitchen fondant, left to set and added to a bag on Lustre and shaken to add that extra sparkle
Method
1. Combine all ingredients in a bowl, bread maker, or tabletop mixer and combine until you have a smooth dough. This will usually take around 15 minutes by hand or 8-10 minutes in the tabletop mixer or your dough setting on your breadmaker.
2. Once combined into a dough, leave in the bowl to rise for another 1 hour (only 30 mins if using a bread machine as the dough setting incorporates a rest period). If you can't move on to the next step right away, you can put the dough into the fridge for 1-2 hours to double in size
3. Dust your surface with flour & roll out your dough to a rectangle of roughly 16” x 12” & 1.5cm thick
4. Wet your dough with a bit of water & sprinkle on your sugar cinnamon mix (it should feel dry, do not add too much water)
5. Slice into 16 strips using a pizza cutter.
6. Roll each strip and place it onto a deep oven tray lined with paper. Then, cover and let sit for 20 minutes.
7. Preheat oven to 160 Degrees C
8. Bake for 20 mins
9. Remove and let cool before frosting
