Chateau Gateau

It’s Christmas! While sitting and overeating and re-watching LOTR, my sister and I developed a hankering for cinnamon buns. My parents also wanted me to test out their new oven, so I thought it an opportune time to make cinnamon buns. I adapted this eggless cinnamon bun recipe from Munaty Cooking and made a basic cream cheese icing, and they turned out great!

Here is the rough timing to make these cinnamon buns:

20 – 30 minutes: combine ingredients
1.5 hours: proof
10 minutes: fill and cut
30 – 45 minutes: proof
20 minutes: bake (350 F)

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CINNAMON BUNS (9 small buns)

DOUGH

• 180 g warm milk
• 28 g vegetable oil
• 290 g bread flour
• 50 g granulated sugar
• 1/4 tsp. baking soda
• 1/4 tsp. baking powder
• 1/2 tsp. salt
• 4.5 g instant yeast
• 16 g (1 tbsp.) softened butter

FILLING

• 100 g brown sugar
• 1 tbsp. cinnamon
• 56 g (1/4 cup) softened butter

ICING

• 56 g (1/4 cup) softened butter
• 1/4 cup cream cheese
• 1/2 tsp. vanilla
• 1/4 tsp. salt
• 1 cup icing sugar

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DIRECTIONS

1. Line a 9″ x 9″ pan with parchment paper
2. Mix together the bread flour, sugar, baking soda, baking powder, salt, yeast, and butter into a bowl
3. Mix the milk and oil into the flour, and knead until gluten is developed (5 -10 minutes)
4. Form the dough into a boule, and let proof for 1.5 – 2 hours
5. Mix the three filling ingredients into a paste
6. Roll the dough into a vaguely rectangular shape, and spread the filling across the dough
7. Roll the dough from the long edge, and then cut the roll into 9 equally sized pieces
8. Put the 9 buns into the lined pan and space them apart so they have room to expand. Set aside to proof for 30 – 45 minutes
9. Before the buns are ready, preheat the oven to 350 F.
10. Bake buns for ~20 minutes or until tops are golden
11. While the buns are baking, mix together all of the icing ingredients (in a mixer or with a wooden spoon).
12. Once the buns have baked, remove from the oven and let them cool for 10 minutes. Ice the tops of the buns while they are warm.

Notes:

• You can leave the cream cheese icing off/use a glaze instead
• I like to ice them a little while they are warm so that the icing sinks into the buns, and then you can add more once the buns cool down