Cinnamon is really one of my absolute favorite spices. I actually put it in almost everything, sometimes even in salads. With cinnamon buns, of course, it may be a little more of the good stuff. But what attracts me to cinnamon buns is not only the irresistible scent, but also the incredible fluffiness. Once bitten into, it's like sinking into a pillow.
Fluffy dough and a good portion of pistachios
Cinnamon is such a thing, because there are really big differences in quality. When buying, make sure that you use high-quality Ceylon cinnamon. A lower quality cinnamon can contain high amounts of coumarin. Coumarin (not cumin!) is suspected to disturb the metabolism and to promote diseases. So please be careful when preparing recipes with higher levels of cinnamon.
But let's get back to the delicious cinnamon buns. First, of course, the yeast dough is prepared - this is the most important basis for the snails. I prepare the yeast dough with milk and butter. This makes it very rich and goes in the direction of a brioche. Nice and fluffy and juicy.
For the filling of the cinnamon buns I have decided, in addition to cinnamon, also for a good portion of pistachios. So just mix cinnamon with chopped pistachios, sugar and butter and everything can be spread on the dough. After that, it's off to the oven. And here I usually start to half freak out, because simply the whole apartment smells incredibly wonderful after yeast dough and cinnamon.
By the way, pistachios are also in the topping: You can either use finely powdered pistachios or you can use pistachio paste. Both work great! Freshly baked and still slightly warm, the cinnamon buns taste best. But you can still serve them well covered or stored in a fresh box after a few days - if they survive that long.
Recipe for cinnamon buns with pistachios
- Casserole dish
For the dough
- 125 ml milk (+ 2 tablespoons for brushing)
- 3,5 g Dry yeast
- 250 g Flour type 550
- 30 g Sugar
- 30 g Butter
- 1 Egg
- 1 Msp. Salt
For the pistachio filling
- 100 g brown sugar
- 1,5 TSP cinnamon (more or less as desired)
- 50 g chopped pistachios
- 50 g Butter
For the glaze
- 100 g Powdered sugar
- 3 EL Water
- 2 TBSP ground pistachios
- 1 TBSP chopped pistachios
- Warm the milk slightly and dissolve yeast in it until it casts small bubbles.
- Add flour, sugar, egg, butter and salt and knead with a food processor for about 5 minutes until smooth. It should stick very slightly, but detach well from the edge of the bowl.
- Shape the dough into a ball, cover and let rise at room temperature for 60 minutes.
- Heat the sugar, cinnamon and butter until the sugar has melted and a kind of syrup is formed.
- Roll out the dough into a rectangle on a floured work surface and coat with sugar mixture. Leave a border of approx. 1 cm.
- Sprinkle the chopped pistachios over the sugar mixture and roll up carefully from the long side.
- Cut dough roll into 6 equal pieces, place in a mold and let rise covered at room temperature for 60 minutes
- Preheat oven to 180 °C top/bottom heat.
- Brush cinnamon buns with milk and bake until golden brown, about 20-30 minutes.
- Mix the powdered sugar, water and ground pistachios to a glaze. Add the water a spoonful at a time to prevent the glaze from becoming too thin. I strained the glaze again so it wouldn't have any chunks. You can also just leave it as it is and save yourself some time.
- Drizzle cooled cinnamon buns with pistachios glaze and garnish with chopped pistachios.