Prep 2 hrs
Cook 20 mins
I found a variation of this recipe on another website, but the original did not contain nearly as many spices or flavorings. I also prefer to use my Cinnamon Bun Icing on top of these. If you do not have nonfat dry milk powder, you may use 3/4 cup low-fat or nonfat milk, warmed to lukewarm in place of the water and powdered milk. These are lightly spiced, and if you use the cloves, they will have a darker color. Not very sweet, the icing provides most of the sweetness.
- 177.44 ml lukewarm water (110 F)
- 14.79 ml nonfat dry milk powder
- 44.37 ml unsalted butter, cut into small pieces
- 2 large eggs, separated, divided
- 4.92 ml vanilla extract
- 4.92 ml almond extract
- 1.87 ml salt
- 59.14 ml granulated sugar
- 4.92 ml ground cinnamon
- 2.46 ml ground allspice
- 1.23 ml ground cloves (optional)
- 4.92-9.85 ml lemon zest (optional)
- 4.92-9.85 ml orange zest (optional)
- 177.44 ml dried currants or 177.44 ml sultanas or 177.44 ml raisins
- 709.77 ml bread flour or 709.77 ml all-purpose flour, approximately
- 14.79 ml active dry yeast
- 29.58 ml water
- 59.14-118.29 ml white icing, to decorate tops
- NOTE: Consult your bread machine to determine whether or not the wet or dry ingredients need to go in first; I have listed the ingredients assuming wet first, ending with yeast; simply go in reverse, starting with yeast and work backwards to lukewarm water if your manual says to add dry first.
- Place lukewarm water, milk powder, butter pieces, both egg whites and just 1 of the eggs yolks, vanilla, almond flavoring, salt, sugar, spices, zests, and fruit in order in your machine.
- Add 3 level cups of flour the the center of your pan and then make a small well in the flour; Add yeast to that well.
- Select dough cycle on your machine.
- After 5 minutes, take a peek in your machine at the dough, adding more water or flour if needed, adding 1 Tbsp of either at a time (or more) (this will vary depending on the humidity of the day).
- When dough cycle has completed, remove dough from machine and punch down on a floured surface; dough will be a bit sticky at this point.
- Cover with a damp towel and allow to rest 10 minutes.
- Have ready a greased 9x13" pan.
- Roll dough into 12 large balls and place in the pan; cover and let rise in a warm place until doubled in bulk (it is ok if dough balls touch as they rise); this may take 45 min- 1 hour.
- One dough has risen,remove cover,and mix your remaining egg yolk with 2 Tbsp water and brush over the dough balls.
- Bake in a preheated 375 F oven (190 C) for 20 minutes.
- Remove from pan immediately and let cool on wire racks.
- When fully cooled, pipe white icing of your choice in the shape of crosses atop each bun.
- Or, if you prefer warm buns, leave off the icing and either serve right away or gently reheat buns on the regular oven or toaster oven, then ice individual buns at the table (the icing will melt however).
Absolutely delicious! The only thing I changed was the amount of sugar. I just added 1 tbs instead of the 6.
Very good. Made these for Easter and took Heather's advice and used her Cinnamon Bun Icing for the icing crosses. Did use all-purpose flour but added 1 T gluten. Thanks for sharing the recipe!
This is probably one of the most delicious recipes I've ever made. Everytime I make them, I always have to make two or three batches, as they get nommed up so fast.