The autumn weather always comes in November. And that’s the perfect time to start thinking about comfort food which – in my home – means cinnamon buns among other things. And we don’t spare on the butter-cinnamon filling.

We don’t make any topping for these buns, we like them plain or sprinkled with powder sugar like the Czech buchty. In this recipe I added one step that I usually skip – making the base. I wanted to show this step because you might like the taste of it. I skip it and just place the slices directly on the baking sheet.

Ingredients:

For the dough:

600 g of flour
400 ml of milk
100 g of butter
100 g of powder sugar
2 eggs
1/2 tsp salt
20 g of active yeast

For the filling:

250 g of butter
3 full tbsp of cinnamon
200 g of sugar

For the glaze:

1 egg

VIn one bowl, mix the flour, sugar, salt and yeast, in another bowl the melted butter, milk and eggs. Add the liquid to the dry mixture and slowly elaborate soft dough. It will take a few minutes and I recommend you knead with your hands at the end of the process. Cover the dough with a towel and let it rise for half an hour.

Here comes the step I usually skip – take about one quarter of the dough and roll a circle out of it. Place a baking sheet in the tray and the rolled out dough on it. If you decide to skip the base, just place the sheet on the tray and continue in the next step.

Roll out the rest of the dough to a rectangle, the dough should be about half-centimeter thick.

Time to make the filling. Don’t melt the butter, just let it soften at room temperature. Mix it with the sugar and cinnamon (add more to taste). Use a spatula to spread the rectangle with the mixture all the way to the edges except for the upper edge, leave 2 cm there which will help you close the roll properly.