Cinnamon Buns Recipe

Our Cinnamon Buns taste particularly delicious in the warmth of a comfy bed with a carafe of coffee and view of King Street - but they can also be made and enjoyed at home. This sweet breakfast treat is served fresh and hot to our King Street B&B guests each morning. The recipe was developed by Executive Chef Marc Collins at our sister restaurant, Circa 1886 and featured in Bon Appetit Magazine. (They're that good.) Whether you're entertaining a full house or taking the edge off a pre-Thanksgiving-feast hunger, this is a great go-to holiday recipe.  As soon as that sweet, cinnamon smell starts to rise, you'll be reminded of those fond memories at the Fulton Lane Inn. If you prefer to let us do the cooking, look at our special rates and packages for a holiday escape to Charleston. (Breakfast and cinnamon buns - always included!) Visit our site and start planning. Fulton Lane Inn's Cinnamon Bun Recipe Serves 12 You'll Need:

  • 8oz. Water
  • 1.5oz Yeast
  • 4oz.Butter
  • 4oz. Sugar
  • pinch Salt
  • 1oz. Fat free powdered milk
  • 3oz. Liquid Eggs
  • 1lb. Bread Flour
  • 4oz. Cake Flour

For the Honey Pan Glaze You'll Need:

  • 10oz. Brown Sugar
  • 4oz. Butter
  • 2.5 oz. Honey
  • 2.5 oz.Corn Syrup
  • 1oz. Water

Preheat oven to 375°F. All ingredients should be room temperature.

Add the yeast to a small amount of water. Keep this in a separate container. In a mixer combine the butter, sugar, salt & powdered milk until well creamed. Add the eggs one at a time until incorporated. Add in the water and yeast mix. Next add the flour and then the yeast mixture to the bowl and mix till smooth. Cover the dough with plastic wrap and allow to rise for 1½ hours.

In the meantime, you can create the Honey Pan Glaze.

Cream together the sugar, butter, honey and corn syrup in a mixer. Add enough water to bring the mixture to a spreadable consistency. Glaze the spread on the bottom of your baking sheet.

After the dough has risen, scale it into equal parts.

On a floured work surface roll each piece of dough into a 9 x 12 inch rectangle about a ¼ inch thick. Be sure to brush off excess flour. Next brush the surface of the dough with softened butter and sprinkle with a mixture of cinnamon and sugar. Roll the dough up so that it looks like a 12 inch long log. Cut into 1 inch circular rolls and place on a pan with the honey pan glaze. Bake for 12-15 or until golden brown. Allow the buns to cool slightly and invert them onto a plate to be served.

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