Cinnamon Buns!
Cinnamon Buns from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking: mix the brioche dough (using a Scale and a Danish Dough Whisk), roll it out, make the filling, and bake. Click here for the Cinnamon Buns Dough Recipe. You can do the overnight rise… See below for details.
Roll out the dough, put the filling on…
roll it up into a log.
Cut the log into individual rolls. 
Put the rolls on a baking sheet prepared with parchment, you can also use a Silicone Baking Mat, covered them with plastic wrap, stuck them in the refrigerator to rise overnight, or do a ninety-minute rise at room temperature.
Preheat the oven to 350°F,
…and bake them for about 30 minutes.
As they bake, make the icing, and spread the icing over the rolls while still a bit warm, so it melts all over.
Note: Red Star Yeast is a sponsor of BreadIn5’s book promotion and other activities, and provided free samples of Red Star and Platinum yeast for testing.
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TO WHOM IT MAY CONCERN:
I HAVE BEEN COLLECTING YOUR BOOKS AND I THINK IT IS INTERESTING THAT NOW
YOU ARE GOING INTO CINNAMON BUNS. I HAVE YOUR BOOKS ON BREAD ONLY!!
IF YOU ARE COMING OUT WITH SIMPLE DESSERT BOOKS, I WOULD LOVE TO KNOW!!!
THANKS FOR THE 5 MINUTES OF BREAD!!
I WILL BE EXPECTING AN EMAIL WITH THE SWEET SIDE OF YOUR BAKING!!’
Thanks! All of the books have some dessert breads (based on brioche or challah dough). Which of the books do you have? Also, please note that responses come right here in the website, not as an email. This way, everyone in the community benefits from the conversation.
Can I use a recipe from your original book?
Yes, the brioche dough. Or the challah dough.
I have a question how many pounds of dough did you use in the photo above to make the pan of cinnamon rolls? The referenced recipe says 1 pound equals 4 rolls is that correct?
Yes, four, or maybe three ounces per roll. The whole pan is about a 2-pound batch.
I’m currently making the GF brioche dough from oh 216 of the GF artisan bread in 5min book and my dough seems to be a bit on the sticky/wet side. I’m not sure if this is normal since I can’t find a description of how the dough should be when mixed or if it will change during the initial 2 hour rise. Maybe this is normal with the 640g cornstarch to 300g of flour ratio? I’m planning to make the cinnamon bun recipe and am currently envisioning rolling them to be really tricky in this state. Wondering if I should keep mixing, add more flour, etc? Thanks so much in advance! (Apologies for sending this question via Instagram before finding this link.)
Well, this isn’t the exact same dough, but check out this video: https://artisanbreadinfive.com/2015/03/03/gluten-free-bread-in-five-minutes-a-day-the-video/
If you didn’t make your flour mixture with Bob’s Red Mill brand, all bets are off though, in terms of the liquid requirement, and it’ll take some experimentation. This post may also help: https://artisanbreadinfive.com/2014/11/03/master-recipe-from-gluten-free-abin5/
Hey neighbor! I’m in the 440 in Ohio! I’ve found you can make the gf brioche with if you knead in a little flour on the cutting board. It is really wet though. I’ve been experimenting with adding a 1/2 c extra flour during mixing day but the loaf gets dense.
I have the same problem. It needs to be pretty wet for this to work
What book and page is this on recipe on? I have both the 1st and new edition of Bread in 5 and I cannot find anywhere, or in the index.
Thank you
Right, this exact recipe isn’t in either of those books. Versions of Cinnamon buns appear in:
The Best of Artisan Bread in Five Minutes a Day: https://tinyurl.com/2p94b2tm
Holiday and Celebration Bread in Five Minutes a Day: https://tinyurl.com/s54x8nxv
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I Love cinnamon rolls fresh from oven. Only I want
Them to be soft n gooey with all the goodness of butter
Cinnamon and frosting!! Last ones I made were just that
And now I want to do it again to enjoy the treat of
Soft pillowy rolls again. I guess one has to use a brioche
Dough or are there other tricks to use like all purpose
Flour mixed with cake flour for a lighter dough?
All of my recipes in the books (and here on the website were tested with all-purpose flour, mainly because that’s what everyone has in their house already. If you swap in cake flour, the water requirement will be off (probably need less). Brioche is great too, I have recipes for that as well. Which of my books do you have? If you follow the links in these posts, you get to some of the dough recipes.