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Dairy
Medium
10 Servings
Allergens 
2 Hours, 30 Minutes
Diets
Cinnamon buns don’t need an introduction or a recipe, because we’ve all made them multiple times. But these buns are something special—they’re crunchy and loaded with an oozy cinnamon-sugar filling that will make your taste buds joyful. If you’re looking for a unique twist on a beloved classic, you must give these a try.
Yield: 2 9×13-inch pans
1 cup warm water, divided
2 tablespoons + 1/2 teaspoon sugar, divided
2 teaspoons active dry yeast
1 and 1/2 cups Gefen Unsweetened Almond Milk
2 tablespoons sugar
pinch of salt
1/4 cup salted butter, melted
5 to 7 cups Glicks Flour
1 and 1/2 cups Haddar Brown Sugar
1 and 1/2 cups pecans
sprinkle of Gefen Cinnamon
In a small bowl, stir together half a cup water and half a teaspoon sugar. Mix in yeast and let sit for five minutes until yeast is activated, frothy, and bubbly.
Meanwhile, in a large bowl, combine half a cup warm water, almond milk, two tablespoons sugar, salt, and butter.
Add three cups of flour, one cup at a time. Add activated yeast mixture and mix. Gradually add two to three more cups of flour until a loose dough is formed. Continue mixing in bowl, adding flour as needed.
Knead until dough is soft and no longer sticking to your hands.
Take out kneaded dough. Grease bowl and place dough back into bowl. Cover loosely with plastic wrap and a dry towel. Place bowl in a warm spot to rise for one hour.
After an hour, punch down dough in bowl and knead a few times. Cover again and let rise for another 30 minutes.
Preheat oven to 350 degrees Fahrenheit.
Sprinkle flour on counter. Roll dough out into a large rectangle.
Combine ingredients in a bowl and mix.
Pour filling over dough.
Roll up jelly-roll style.
Cut into one-and-a-half-inch pieces and place in 9×13-inch pans. Make sure not to crowd pan because they grow.
Bake for 20 to 30 minutes.
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Prep by Chumy Berger
Styling and photography by Chay Berger
Chumy Berger, personal chef, can be reached at 848-210-7973.
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