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Dessert

No Sin-namon Buns

A sweet yeast dough rolled with butter, cinnamon sugar, and raisins, then baked into cinnamon buns.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

No Sin-namon Buns

Oven375° F
Time25 to 30 minutes

Ingredients

Directions

Make the dough

  1. Sprinkle yeast over water in a large bowl of electric mixer. Add 1 tablespoon of the sugar and let stand until yeast is foamy (about 5 minutes).

  2. Add remaining sugar, milk and salt to bowl and stir. Add 3 cups of the flour.

  3. Mix to blend at medium speed until smooth and elastic, about 5 minutes. Beat in whole egg to incorporate.

  4. Stir in remaining flour and knead with dough hook until satiny and smooth, 12 to 15 minutes. You may need to stop mixer and push down dough as it rises above hook.

  5. Turn dough in a greased bowl. Cover with plastic wrap and a towel and let rise in a warm place about 1 1/2 hours, until it doubles in bulk.

  6. Punch dough down. Cover with inverted bowl and let rest another 10 minutes.

Shape and fill

  1. Roll dough out on a lightly floured surface into a 14 x 18-inch rectangle.

  2. Spread evenly with 4 tablespoons butter and sprinkle with cinnamon sugar. Sprinkle evenly with raisins or currants.

  3. Starting from an 18-inch side, roll dough jelly-roll fashion; moisten along edge and pinch to seal. Cut roll into 16 equal pieces.

  4. Arrange slices, cut sides down, in a 9 x 13-inch baking pan sprayed well with cooking spray. Cover lightly with plastic wrap and let rise until doubled in bulk, about 45 minutes to 1 hour.

Bake and serve

  1. Preheat oven to 375° F.

  2. Brush egg white lightly over rolls. Bake until lightly browned, 25 to 30 minutes.

  3. Serve warm.

Nutrition, whole recipe (rough)

901Calories
28 gProtein
26 gFat
138 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Cinnamon + raisintop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Cinnamon + flourtop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cinnamon + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Forms the gluten network that gives the dough its structure and chew.
Active dry yeast
Produces carbon dioxide as it ferments, making the dough rise.
Egg
Adds richness and helps bind the dough for a tender crumb.
Butter
Adds fat for softness and flavor in the dough and filling.
Sugar
Feeds the yeast and adds sweetness and browning to the buns.
Raisins or currants
Add sweetness and chewy bursts of fruit throughout the filling.

The step that matters

Knead until satiny and smooth. Full kneading develops gluten so the dough traps gas from the yeast and rises well. Underkneaded dough bakes up dense and may tear when rolled.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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