This Peanut Cinnamon Buns is part of my bread making obsession lately during the enhance community quarantine. This is probably my best loved recipe. First, I love cinnamon and specially cinnamon bread. I love the lovely combination of brown sugar and cinnamon. When I baked this, the entire house was filled with cinnamon aroma that my mom went out form her room to check what’s that delicious aroma.
This peanut cinnamon buns recipe has a very soft bread texture. The sweetness is just right that my dad even loved it. I made an initial batch to test the recipe and it was a hit. I gave the leftover to my brother when he visited us and decided to make a new batch because it was so good. I’m not exaggerating but my dad who hates sweets loved it.
Just a secret reveal, the dough is adapted from my Cheesy Ube Pandesal Recipe. I just removed the ube halaya and adjusted the liquid ingredients and it turned out great.
Tips
For this Peanut Cinnamon Buns recipe, I decided to add some chopped roasted peanuts for additional flavor and texture. You are free to remove it if you are allergic or simple does not like nuts, in general. Some recipe does not include vanilla in their butter sugar mixture but I love vanilla and it just enhances the overall flavor.
I shaped it a little fancy but you can go with the original bun design. Simply roll the cut strip and place it in a baking tray. Another thing, instead of brushing it with egg wash, what I did was pour a half tablespoon of heavy cream. This made the dough moist and super soft.
So this recipe is unfrosted. My dad hates sweets and adding frosting, even the cream cheese frosting will earn an irk from him. However, if you love cream cheese frosting you can whip up your favorite cream cheese frosting.
Ingredients
Dough
| 3 cups | All Purpose Flour |
| 1/4 cup | Brown Sugar |
| 1/4 teaspoon | Salt |
| 1/2 Tablespoon | Instant Yeast |
| 1/2 cup | Water |
| 6 Tablespoons | Milk |
| 1/4 cup | Butter |
| 1 piece | Egg |
| 6 Tablespoons | Heavy Cream |
Butter Sugar Mixture
| 1/2 cup | Softened Butter |
| 1/2 cup | Brown Sugar |
| 1/2 cup | Roasted Nuts, finely chopped |
| 2 Tablespoons | Cinnamon Powder |
| 1 teaspoon | Vanilla Extract |
Procedure
Dough
Preheat oven to 180 degrees Celsius.
In a bowl, mix together flour, sugar and salt.
Mix in the instant yeast and set a side.
In a saucepan, heat together the water, milk and butter until the butter melts. Set a side to cool to lukewarm.
Add egg and lightly beat until incorporated. Transfer the wet mixture into your mixing bowl.
Add the dry mixture and mix using your stand mixer with dough hook attachment for 9 minutes.
Transfer the dough on a lightly floured cleaned surface and knead for 3 minutes or until the dough is done. Shape the dough into sphere and rest for 3 minutes. Transfer the dough in a bowl and cover with a cling wrap and proof in a warm environment for an hour or in the fridge overnight.
If proofed in the fridge, bring it out of the fridge at least an hour to thaw.
Lightly punch the dough and transfer on a lightly floured cleaned surface. Flatten the dough to 24 by 18 inch rectangle using your rolling pin. Spread the Butter Sugar mixture.
Starting at the lower end, fold the dough into three part towards the center. Cut into 1.5 inch wide to make 16 strips and roll each strip. Transfer in a muffin pan. Cover with a clean kitchen towel and let it rest for 30 minutes.
Pour half tablespoon of the heavy cream on each cinnamon bun dough and bake for 17 minutes. Transfer in a wire rack to cool.
Butter Sugar Mixture
Combine the ingredients and mix using a hand mixer for 3 minutes or until fully incorporated.
Peanut Cinnamon Buns
Ingredients
Dough
- 3 cups All Purpose Flour
- 1/4 cup Brown Sugar
- 1/4 teaspoon Salt
- 1/2 Tablespoon Instant Yeast
- 1/2 cup Water
- 6 Tablespoons Milk
- 1/4 cup Butter
- 1 piece Egg
- 6 Tablespoons Heavy Cream
Butter Sugar Mixture
- 1/2 cup Softened Butter
- 1/2 cup Brown Sugar
- 1/2 cup Roasted Nuts, finely chopped
- 2 Tablespoons Cinnamon Powder
- 1 teaspoon Vanilla Extract
Instructions
- Preheat oven to 180 degrees Celsius.
- In a bowl, mix together flour, sugar and salt.
- Mix in the instant yeast and set a side.
- In a saucepan, heat together the water, milk and butter until the butter melts. Set a side to cool to lukewarm.
- Add egg and lightly beat until incorporated. transfer the wet mixture into your mixing bowl.
- Add the dry mixture and mix using your stand mixer with dough hook attachment for 9 minutes.
- Transfer the dough on a lightly flour dusted cleaned surface and knead for 3 minutes or until the dough is done. Shape the dough into sphere and rest for 3 minutes. Transfer the dough in a bowl and cover with a cling wrap and proof in a warm environment for an hour or in the fridge overnight.
- If proof in the fridge, bring it out of the fridge at least an hour to thaw.
- Lightly punch the dough and transfer on a lightly floured cleaned surface. Flatten the dough to 24 by 18 inch rectangle using your rolling pin. Spread the Butter Sugar mixture.
- Starting at the lower end, fold the dough into three part towards the center. Cut into 1.5 inch wide to make 16 strips and roll each strip. Transfer in a muffin pan. Cover with a clean kitchen towel and let it rest for 30 minutes.
- Pour half tablespoon of the heavy cream on each cinnamon bun dough and bake for 17 minutes. Transfer in a wire rack to cool.
Butter Sugar Mixture
- Combine the ingredients and mix using a hand mixer for 3 minutes or until fully incorporated.
