Cinnamon buns in a pan

Cinnamon buns in a pan

1 h
Incredibly moist cinnamon buns made in a long baking dish and baked full of flavour. A simple recipe with a tasty, creamy filling. Alternatively, use the same dough to bake one giant roll in a round dish to create a cinnamon bun cake! This cinnamon bun recipe is perfect for parties or just a coffee break.
Other recipes
Aish el saraya
Aish el saraya
(0)
Creamy chicken
45 min
Creamy chicken
(0)
Basbousa
Basbousa
(0)
Basque cheesecake
Basque cheesecake
(0)
Cheesy potato casserole
Cheesy potato casserole
(0)
See more
https://arlauk.cmsstage.com/recipes/cinnamon-buns-in-a-pan/

Instructions

Step 1
  • Melt the butter in a pot. Add the Arla Cravendale whole milk and heat to no more than 37 °C
  • Crumble the yeast in a bowl and add a small amount of the milk and butter mixture. Mix until blended.
  • Add the remaining milk as well as the quark, sugar, salt and most of the flour (keep some for later). Work the dough until it is smooth and easy to manipulate. Set aside in a covered bowl for 30 minutes to allow the yeast to activate.
Step 2
  • In a bowl, place the room temperature butter with caster sugar and the ground cinnamon. Mix until smooth.
Step 3
  • Dust a clean surface with flour then place the dough on it and knead until elastic. Shape into a flat rectangle, around 25 x 50 cm in dimension. Spread the filling evenly on top then roll together from the longest side.
  • Slice into 16 pieces. Place the bun slices in a greased, 20 x 30 cm oven dish. Cover and set aside for another 30 minutes.
Step 4
  • Bake in the lower part of the oven for around 20-25 minutes. Cover with baking paper if the top begins to brown too much.
  • Melt the butter for decorating and spread it over the top before sprinkling over the sugar to finish.
Recommended information

Serving suggestion

Flat white
5 min
Flat white
(0)
Enjoy!

Questions about cinnamon buns in a pan

These sweet and juicy cinnamon buns in a pan are a delicious treat, perfect for any occasion. Read below to find out more about them.

How do you keep cinnamon rolls from sticking to the pan?

The simple answer is don’t skip on properly greasing your oven proof dish, otherwise there’s a high chance of the buns sticking while baking. Using waxed oven paper is also extra helpful.

Is it better to bake cinnamon rolls in a glass or metal dish?

While both a metal and a glass dish will work just fine, the glass will retain heat better and also avoids the risk of the buns reacting with the metal to alter their flavour.

Why are my cinnamon rolls not fluffy?

If not enough air gets into the dough during the kneading and rising process the result will be a flat, lifeless bun. Make sure the yeast you use hasn’t expired, and as a guide check the dough has doubled in size from when it was first mixed until it is ready to be put in the oven. Other factors that can prevent the yeast from activating properly include being baked in a cold room or the liquid added to it being too hot.

Should you roll cinnamon rolls tight?

It can be tempting to roll the buns until they’re tight, but the goal is to allow enough room for the layers to expand and bake evenly through to the middle. Try to achieve a balance between rolling gently but not too loose.

What happens if you knead cinnamon roll dough too much?

There is definitely such a thing as too much kneading. Doing so makes the flour tough and ruins the end product. Only knead the dough until it is smooth, shiny and elastic.

Ingredients

Cinnamon roll
Yeast
25 g
Butter
50 g
Arla Cravendale Whole milk
250 ml
Quark
125 g
Caster sugar
90 g
Salt
1 pinch
Plain flour
450 g
Filling
Butter (room temperature)
100 g
Caster sugar
45 g
Ground cinnamon
½ tbsp
Decoration
Egg
1
Butter
25 g
Caster sugar
3 tbsp

Other recipes

See more

The evolution of cinnamon buns – from rare treat to beloved staple

The modern Swedish variety of cinnamon bun featured in this recipe has its origins in the 1920s. When items rationed during the First World War finally came back in stock, ingredients like butter, sugar, flour and cinnamon became hot commodities. People were drawn to cafés where they could once more order a cinnamon bun with their coffee, and bakeries started taking orders for the treats. The popularity of the sweet treats grew rapidly from there.

Try cream cheese frosting for extra flavour

A common feature of the variety of cinnamon bun sold in the US is cream cheese frosting, and combining that topping with the Swedish classic creates a mouth-watering alternative. Simply mix cream cheese, butter, sugar and powdered cinnamon until fully blended. Once you have a smooth and fluffy consistency, add it to the top of the warm cinnamon bun and serve.

The classic Swedish fika

Cinnamon buns are a staple of fika – the Swedish custom of having a coffee break with something sweet on the side. Other common variants include buns using cardamom along with the cinnamon, or even more luxurious saffron buns during the Christmas season.

Freeze them for later

Once the buns have been allowed to cool at room temperature, they can be frozen, defrosted then later quickly re-heated at a low temperature to soften up. It can also be a good idea to wait until defrosting before adding the sugar and butter topping to create the freshest flavour possible.