Cinnamon buns and sticky buns from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (page 143) by Peter Reinhart

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Caramel glaze for sticky buns ; White fondant glaze for cinnamon buns

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 4-4.5 hours to prepare. Can substitute lemons for lemon extract, unbleached all-purpose flour for unbleached bread flour, and buttermilk or powdered milk for milk. See recipe for variations.

  • Zosia on December 26, 2019

    This is my go-to recipe for cinnamon bun dough (I use a different filling with more cinnamon and a cream cheese glaze). Of the variations I've tried, my favourite is made with buttermilk, unbleached AP flour, butter, and vanilla in place of lemon flavour. It always bakes up tender and fluffy and has good flavour.

  • smtucker on April 01, 2012

    Husband loves these, but the kid prefers the version from Flour - Chang. These are more bread-like.

  • mirage on January 16, 2010

    Use the white fondant glaze but DO NOT use the lemon extract!!!

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