Indulge in the warm, comforting goodness of these Traditional Cinnamon Buns, Ive been making with my mom on the Jewish fast of Tisha B'av since I was a little girl.
Our Traditional Cinnamon Buns are a labor of love, starting with a soft, pillowy dough, generously filled with a mouthwatering blend of cinnamon sugar and dairy-free butter, creating a heavenly aroma as they bake to golden perfection. These cinnamon buns hold a special place in our hearts as my mom and I share them with family and friends every year gifting them with the raw dough to bake in their ovens and break their Tisha B’Av fast.
Why You'll Love This Recipe:
- These cinnamon buns are incredibly soft, fluffy, and delightfully sweet, making them the perfect treat to break your fast with.
- The comforting aroma of cinnamon and sugar will envelop your kitchen, leaving everyone impatiently waiting for the buns to be ready.
- These cinnamon buns are versatile, perfect for breakfast, dessert, or a sweet indulgence any time of the day.
- Warm water
- Eggs + egg yolks
- Apple juice
- Non-Dairy butter (I use earth balance), melted
- Dairy-free butter
- Yeast: It's important to ensure the yeast is fresh and active. To activate the yeast properly, make sure the water is warm (around 110°F/43°C), but not too hot, as high temperatures can kill the yeast.
- Apple Juice: Using apple juice in the dough adds a gentle sweetness and enhances the overall flavor profile.
- Dairy-Free Butter: Opt for a good-quality dairy-free butter that melts well and provides a rich and buttery flavor to the filling (I use this) If you don't have dietary restrictions, you can use regular butter as a delicious alternative.
- Glaze or Icing: For a finishing touch, you can drizzle a glaze or icing over the baked cinnamon buns. A simple powdered sugar glaze, cream cheese glaze, or maple glaze complements the buns beautifully. For my glaze, I mixed 3 cups powdered sugar with 4 tablespoon almond milk and a splash of vanilla.
How to make Cinnamon Buns step by step:
In a large bowl, add warm water (around 110°F/43°C), sugar, yeast and stir gently to combine.
Allow the yeast to activate for 5-10 minutes. You'll notice it becomes frothy and starts to bubble, indicating that the yeast is active and ready to use.
To the yeast mixture, add the apple juice, eggs, and melted non-dairy butter . Mix thoroughly until all ingredients are well combined.
Add the salt into the 5lb bag of flour and mix it in then gradually add the flour to the wet ingredients, stirring continuously until a soft dough forms.
If you are using a Bosch mixer, knead the dough on medium speed for about 5 minutes.
If kneading by hand, transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
Place the dough into the bowl, cover it with a clean kitchen towel and let it rise for about 1 hour or until it doubles in size. (If you're using a mixer you can remove the kneading hook and allow the dough to rise in the bowl.)
In a bowl, combine the sugar and cinnamon to create the filling mixture.
After the dough has risen, divide it into four equal portions.
On a lightly floured surface, take one portion of dough and roll it out into a rectangle, approximately ¼ inch thick and measuring about 14x10 inches.
Spread a generous amount of dairy-free butter on the rolled-out dough.
Evenly sprinkle about ¾ cup of the cinnamon-sugar filling over the buttered surface. Ensure the filling covers every inch of the dough.
Carefully roll up the dough from the longer side, creating a tight log.
Using a sharp knife, cut the log into slices, each about 1 to 1.5 inches thick.
Grease the bottom of a baking pan with the dairy free butter. Sprinkle more of the cinnamon sugar filling on the bottom. Arrange the cinnamon bun slices in the pan, leaving space between each bun to allow for rising.
Cover the pan with a kitchen towel or plastic wrap and let the buns rise for an additional 30-45 minutes or until they puff up and increase in size.
Preheat your oven to 350°F (175°C).
Brush the tops of the risen buns with additional dairy-free butter left from the filling mixture.
Bake the cinnamon buns in the preheated oven for 30-45 minutes or until the tops are golden brown and the buns are fully cooked.
Once the cinnamon buns are ready, remove them from the oven and let them cool slightly.
Drizzle with glaze or icing if desired, and serve the delicious cinnamon buns warm to delight your family and friends.
These cinnamon buns are best served fresh from the oven.
Recipe Tips and Tricks:
- Don’t add your salt directly into the yeast mixture. Salt added directly to the yeast mixture can lead to uneven distribution and inadequate gluten development. Properly developing the dough's structure is essential for creating soft, fluffy cinnamon buns.
- To create clean and even slices, use a sharp knife or a piece of dental floss to cut the rolled dough into individual buns.
- For extra indulgence, drizzle a simple powdered sugar glaze over the warm cinnamon buns before serving.
- Freezing unbaked buns allows you to enjoy them at a later time, perfect for planning ahead.
A:Yes, you can use regular butter if dietary restrictions are not a concern.
A: What type of flour is best for cinnamon buns
Yes, you can freeze them on a baking sheet until firm, then transfer them to an airtight container. When ready to bake, let them thaw and rise before placing them in the oven.
A: Absolutely! Prepare the dough, wrap it tightly in plastic wrap, and refrigerate overnight. Allow it to come to room temperature before rolling and baking.
Cinnamon Buns (Dairy Free)
- 1 Bosch Mixer Optional
- 1 French Rolling Pin
- 2 cups warm water
- ¾ cup sugar
- 4 tbsp yeast ,heaping
- 5 eggs + 3 egg yolks
- 2 cups apple juice
- 2 cup dairy free butter *
- 5 lb flour
- 1 teaspoon salt
- 3 cups of sugar
- 3 tablespoon cinnamon
- 1½ cup dairy-free butter *
- In a large bowl, combine warm water, sugar, and yeast. Let the yeast activate for 5-10 minutes until frothy.
- Mix in oil, eggs, and apple juice until well combined.
- In a separate bowl, mix the salt into the flour before adding it to the yeast mixture.
- Slowly add in all the flour
- Knead the dough using a bosch mixer for 5 minutes or by hand for 10 minutes until smooth and elastic.
- Remove the dough from the bowl, cover, and let it rise for an hour in a warm place.
- After rising, divide the dough into four equal parts and roll each part into a ¼-inch thick rectangle (approximately 14” by 10”).
- Spread dairy-free butter over each rectangle, then sprinkle ¾ cup of the cinnamon sugar filling evenly on top.
- Roll up the dough tightly, starting from the longer side, to form a log.
- Cut the log into individual cinnamon rolls. *
- Grease a baking pan with the leftover dairy free butter and sprinkle additional cinnamon sugar on the bottom of the pan.
- Place the cinnamon rolls in it, giving them enough room to rise.
- Let the rolls rise again for another 30-45 minutes until they double in size.
- Preheat the oven to 350°F (175°C).
- Brush the rolls with extra dairy-free butter before placing in the oven.
- Bake the cinnamon rolls in the preheated oven for 30-45 minutes or until the top turns fully golden brown.
- Once baked, let the rolls cool slightly, and if desired, drizzle with glaze before serving. Best served warm.