Hand-Kneaded Cinnamon Buns (No Mixer)

Ingredients

• 500 g All‑purpose flour (sifted)
• 7 g Active dry yeast (1 packet (about 2 1/4 tsp))
• 50 g Granulated sugar (for dough)
• 1 tsp Salt
• 250 ml Warm water (about 38‑40°C (lukewarm))
• 60 g Unsalted butter (softened, cut into small pieces)
• 100 g Brown sugar (for filling) (packed)
• 2 tbsp Ground cinnamon
• 30 g Unsalted butter (for filling) (softened)
• 30 ml Agave nectar (for glaze)
• 20 g Pearl sugar (for topping)

Instructions

1. Combine dry ingredients

   In a large bowl whisk together the flour, active dry yeast, salt and granulated sugar until evenly distributed.

   Time: PT5M

2. Add water and mix

   Pour the warm water into the well and, using a bench scraper, gently pull the flour into the water until a shaggy dough forms. Scrape the sides to catch any stray water.

   Time: PT3M

3. Incorporate butter

   Add the softened butter in small pieces to the dough. Knead by hand for 2‑3 minutes until the butter is fully incorporated and the dough feels smooth.

   Time: PT5M

4. First rest

   Cover the bowl with a clean kitchen towel and let the dough rest for 15 minutes.

   Time: PT15M

5. Short knead

   After the rest, knead the dough for 3‑4 minutes by hand.

   Time: PT4M

6. Second rest

   Cover again and let rest for another 15 minutes.

   Time: PT15M

7. Second short knead

   Knead again for 3‑4 minutes.

   Time: PT4M

8. Third rest

   Cover and rest for a final 15‑minute period.

   Time: PT15M

9. Window‑pane test

   Take a small piece of dough and gently stretch it; if it becomes translucent without tearing, the gluten is developed and the dough is ready.

   Time: PT2M

10. Cold retardation

    Shape the dough into a ball, place it back in the bowl, cover tightly and refrigerate for 3‑6 hours (or overnight) to develop flavor.

    Time: PT0M

11. Roll out dough

    After chilling, dust the work surface with flour. Roll the dough into a rectangle about 30 cm long and 1 cm thick.

    Time: PT5M

12. Prepare cinnamon filling

    Mix the softened butter, brown sugar and ground cinnamon in a small bowl until a smooth paste forms.

    Time: PT3M

13. Spread filling

    Evenly spread the cinnamon‑butter paste over the entire surface of the rolled dough, reaching all edges.

    Time: PT2M

14. Book‑fold the dough

    Fold the dough in half like closing a book, then press gently to seal the seam.

    Time: PT2M

15. Roll again

    Roll the folded dough out again to about 1 cm thickness, keeping the surface lightly floured.

    Time: PT3M

16. Cut strips

    Using a pizza cutter or sharp knife, cut the rolled dough into strips 2 cm wide.

    Time: PT3M

17. Shape buns (zig‑zag method)

    Take each strip, stretch slightly, then roll it up while gently pulling the ends in opposite directions to create a zig‑zag pattern. Continue until the strip is fully rolled into a bun shape.

    Time: PT10M

18. Final proof

    Place the shaped buns on a parchment‑lined baking sheet, cover loosely, and let them proof at about 27°C for 2 hours until noticeably puffed.

    Time: PT0M

19. Bake

    Preheat the oven to 190°C. Bake the buns for 15 minutes, or until golden brown.

    Time: PT15M

    Temperature: 190°C

20. Glaze

    While the buns are still warm, brush the tops with agave nectar for a glossy finish.

    Time: PT2M

21. Add pearl sugar

    Sprinkle pearl sugar over the glazed buns for a crunchy sparkle.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour: Bread flour, Whole‑wheat flour (will be denser)
• Instead of Active dry yeast: Instant yeast (use same amount)
• Instead of Granulated sugar: Coconut sugar
• Instead of Warm water: Milk (will make richer dough)
• Instead of Unsalted butter: Margarine, Coconut oil (solid)
• Instead of Brown sugar (for filling): White sugar mixed with molasses
• Instead of Ground cinnamon: Cinnamon sugar
• Instead of Unsalted butter (for filling): Margarine
• Instead of Agave nectar: Honey, Maple syrup
• Instead of Pearl sugar: Coarse granulated sugar

Equipment Needed

• Large mixing bowl
• Bench scraper or bench knife
• Dough knife (or sharp kitchen knife)
• Rolling pin
• Pizza cutter or sharp knife
• Ruler or measuring stick (optional)
• Baking sheet
• Parchment paper (optional)
• Oven
• Refrigerator
• Kitchen scale
• Pastry brush (optional)

Critical Steps — Do Not Skip

• Perform the window‑pane test to ensure gluten development.
• Cold retardation in the fridge for 3‑6 hours for flavor and easier handling.
• Final proof at ~27°C for 2 hours to achieve proper rise.
• Baking at 190°C for exactly 15 minutes to avoid over‑browning.

Chef Tips from the Video

• Use a kitchen scale for precise flour measurement; spoon flour into the cup then level it.
• If the dough feels sticky after adding butter, dust the work surface lightly and continue kneading.
• For extra shine, brush the buns with a little melted butter before the agave glaze.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze unbaked, shaped buns for up to 1 month; reheat directly from frozen.

Room temperature: Best eaten the same day; can sit uncovered for up to 12 hours.

Make-Ahead Tips

• The dough can be prepared up to the cold retardation step and kept refrigerated for 24 hours.
• Shape the buns, freeze them, and bake directly from frozen, adding a few extra minutes to the bake time.