Cinnamon Buns
Recipe Facts
Difficulty:
easy ◉◉◎◎◎
Quantity for:
4 servings
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, pan/pot, casserole dish
Ingredients
For the dough:
• 200 ml milk
• ½ cube fresh yeast
• 40 g sugar
• 1 sachet vanilla sugar
• 1 pinch of salt
• 500 g flour
• 1 egg
• 60 g soft butter
• Powdered sugar to dust, as desired
For the butter-cinnamon-sugar mixture:
• 60 g soft butter
• 2 tsp cinnamon
• 60 g brown sugar
• 1 sachet vanilla sugar
For the liquid:
• 100 ml cream
• 100 ml milk
• 30 g sugar
• 1 sachet vanilla sugar (optional)
• 40 g butter
Accessories are available in our FIRE&FOOD Shop!
Accessories available in the shop!
Preparation
➊ Lightly warm the milk and dissolve the yeast in it. Add sugar, vanilla sugar, salt, egg, flour, and butter and knead everything into a soft, smooth yeast dough. Place the dough in a bowl, cover, and let it rest in a warm environment for about 1 hour until it has doubled in size.
➋ After resting, place the dough on a work surface and roll it into a large rectangle. Spread the butter-cinnamon-sugar mixture evenly over it and fold the dough once in the middle from the long side. Then cut into strips about 3 cm wide.
➌ Mix the ingredients for the liquid and pour ¾ of it into a casserole dish. Twist the individual dough strips into plaits and place them one after another in the casserole dish. Cover again and let rest for 45 minutes.
Preheat the gas grill to 200 °C. Pour the remaining liquid evenly over the dough strips. Place the lid on the casserole dish and bake the plaits for 20–25 minutes. It's best not to open the lid before the baking time is up so they rise nicely.
➍ Dust the lukewarm cinnamon plaits with powdered sugar. A vanilla sauce tastes great with them.
Recipe by Marion Fetscher
Marion Fetscher is a passionate griller and co-founded Europe's largest BBQ magazine FIRE&FOOD with her husband Elmar Fetscher in 2002. She loves vegetarian dishes, desserts, and especially creative recipe ideas from the plancha and fire plate.
Recipe from FIRE&FOOD Magazine 1-26
