Cinnamon Crumble Bun

How to Make Cinnamon Crumble Bun

1. 1

   Step 1: Make the dough and first rise

   Warm the milk to about 105–115°F (40–46°C). In a large bowl stir the warm milk with granulated sugar and instant yeast; let sit 5 minutes until foamy. Add flour, salt and 4 tablespoons of the softened butter; mix and knead by hand 8–10 minutes (or 5–6 minutes in a stand mixer) until the dough is smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size, about 60 minutes.

   For this step

   • 3 cupsAll-purpose flour
   • 2 1/4 tspInstant yeast
   • 1 tspSalt
   
2. 2

   Step 2: Prepare filling and crumble

   While the dough rises, combine the brown sugar and ground cinnamon in a bowl. Reserve 2 tablespoons of that sugar-cinnamon mix for the crumble. For the crumble, cut the remaining softened butter (2 tbsp) into about 1/4 cup (30 g) of flour from the pantry (flour already listed) with 2 tablespoons of the reserved sugar-cinnamon until coarse crumbs form; set aside. The rest of the brown sugar-cinnamon will be the filling.

   For this step

   • 1/2 cupBrown sugar
   • 2 tbspGround cinnamon
   
3. 3

   Step 3: Roll, fill, and cut

   Turn the risen dough onto a lightly floured surface and roll to a roughly 12x16 inch (30x40 cm) rectangle. Spread the remaining softened butter (about 2 tbsp) evenly over the dough, then sprinkle the brown sugar–cinnamon filling mixture over the butter. Starting on the long side, roll tightly into a log and slice into 8 equal buns with a sharp serrated knife; place cut-side up in a greased 9-inch round or an 8x8-inch square pan, leaving a little room between pieces.
   
4. 4

   Step 4: Second rise and bake

   Cover the pan and let the buns rise until puffy, about 25–30 minutes. Preheat the oven to 375°F (190°C). Beat the large egg with a teaspoon of water and brush the tops lightly for a shiny finish. Sprinkle the prepared crumble evenly over the buns and bake for 18–22 minutes, until golden and cooked through.

   For this step

   • 1 largeLarge egg (for egg wash)
   
5. 5

   Step 5: Make the glaze

   While the buns bake, whisk the powdered sugar with 1 to 2 tablespoons of milk (use the warmed milk if desired) until smooth and pourable. Adjust thickness with more sugar or milk as needed for a drizzle.

   For this step

   • 3/4 cupPowdered (confectioners') sugar
   
6. 6

   Step 6: Cool, glaze, and serve

   Remove buns from the oven and let cool in the pan 8–10 minutes, then transfer to a rack. Drizzle the glaze over warm buns and serve. This recipe makes 8 buns; serve one bun per person while warm.
   

1. Warm the milk to about 105–115°F (40–46°C). In a large bowl stir the warm milk with granulated sugar and instant yeast; let sit 5 minutes until foamy. Add flour, salt and 4 tablespoons of the softened butter; mix and knead by hand 8–10 minutes (or 5–6 minutes in a stand mixer) until the dough is smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size, about 60 minutes.
2. While the dough rises, combine the brown sugar and ground cinnamon in a bowl. Reserve 2 tablespoons of that sugar-cinnamon mix for the crumble. For the crumble, cut the remaining softened butter (2 tbsp) into about 1/4 cup (30 g) of flour from the pantry (flour already listed) with 2 tablespoons of the reserved sugar-cinnamon until coarse crumbs form; set aside. The rest of the brown sugar-cinnamon will be the filling.
3. Turn the risen dough onto a lightly floured surface and roll to a roughly 12x16 inch (30x40 cm) rectangle. Spread the remaining softened butter (about 2 tbsp) evenly over the dough, then sprinkle the brown sugar–cinnamon filling mixture over the butter. Starting on the long side, roll tightly into a log and slice into 8 equal buns with a sharp serrated knife; place cut-side up in a greased 9-inch round or an 8x8-inch square pan, leaving a little room between pieces.
4. Cover the pan and let the buns rise until puffy, about 25–30 minutes. Preheat the oven to 375°F (190°C). Beat the large egg with a teaspoon of water and brush the tops lightly for a shiny finish. Sprinkle the prepared crumble evenly over the buns and bake for 18–22 minutes, until golden and cooked through.
5. While the buns bake, whisk the powdered sugar with 1 to 2 tablespoons of milk (use the warmed milk if desired) until smooth and pourable. Adjust thickness with more sugar or milk as needed for a drizzle.
6. Remove buns from the oven and let cool in the pan 8–10 minutes, then transfer to a rack. Drizzle the glaze over warm buns and serve. This recipe makes 8 buns; serve one bun per person while warm.