If you’re looking for a bread to start your day, then this cinnamon bunt is a must try.
This is a healthy cinnamon binder and a keeper.
The bun recipe is so simple and delicious, it might just be the perfect treat.
But, the bun recipe really shines when you use this recipe as a starter.
When you cook with a cinnamon bun, it is like cooking with a healthy starter.
I have made this bread and I have enjoyed every bite.
The recipe is also easy to make with an egg replacer.
This binder is a winner, so I highly recommend making this recipe.
Cinnamon Bun Recipe Ingredients: 1 cup butter, softened 3 large eggs 1/4 cup sugar 1 tsp cinnamon 1/2 cup brown sugar 2 cups flour 1 tsp salt 3 tbsp.
cornstarch 1 cup sour cream 1 tsp vanilla extract 1 tsp baking soda Directions: Preheat oven to 350°F.
Place butter, eggs, sugar, cinnamon, brown sugar, and cornstech in a medium bowl.
Add flour and salt and mix until well combined.
Add sour cream, vanilla, baking soda, and mix well.
In a large bowl, combine flour, sour cream and vanilla.
Add baking soda and mix just until incorporated.
Set mixture aside.
Place the dough in a large baking dish or bowl.
Place a piece of parchment paper between the dough and the parchment paper to prevent sticking.
In another bowl, add the sour cream.
Pour batter into the prepared baking dish and bake for 25 minutes, until the bottom is golden brown.
Cool the dough.
In the bowl of your stand mixer, cream the butter until it is light and fluffy.
Add eggs and stir until incorporated, about 1 minute.
Add the cinnamon, sour, and baking soda mixture, and stir just until combined.
Using the paddle attachment on the stand mixer (or hand mixer) whip the dough until soft peaks form.
Use the stand paddle attachment to fold the dough into the buns.
Place buns on a parchment paper lined baking sheet.
Bake for 15-20 minutes, or until golden brown on the outside and crispy on the inside.
Notes: *This recipe is adapted from my cookbook, The Baking Bible.
If you prefer to make your own bread, you can use a mix of bread flour and brown sugar.
You can also use coconut flour or coconut butter.
Make sure to use a large mixing bowl to get all the ingredients into the dough well.
*I use 3 tablespoons of flour for this recipe and 2 tablespoons for the topping.
Make the topping by adding a cup of flour, 1/3 cup of coconut flour, and 1/8 teaspoon of baking soda to the bowl.
This recipe is best for larger baking sheets.
It is gluten free and vegan. 3.5.3208