Zim Buns Recipe
Zim Buns, short for Zimtrollen or cinnamon buns in German, are a classic treat loved for their soft, fluffy dough and fragrant cinnamon filling. They’re often topped with cream cheese frosting or a simple glaze, making them irresistible. Here’s a detailed 700-word recipe to guide you through making these delicious buns at home.
Ingredients
For the dough:
- 1 cup whole milk (warmed to 110°F/43°C)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 cup unsalted butter, melted
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour (plus more for dusting)
- 1 teaspoon salt
For the cinnamon filling:
- 1 cup brown sugar (light or dark)
- 2 1/2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened
For the glaze (optional):
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
For cream cheese frosting (optional):
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare the Dough
- Activate the yeast: In a small bowl, mix the warm milk and 1 tablespoon of the sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until foamy. If the yeast doesn’t foam, discard it and start over with fresh yeast.
- Mix the wet ingredients: In a large mixing bowl, whisk together the melted butter, the remaining sugar, eggs, and vanilla extract. Stir in the foamy yeast mixture.
- Combine wet and dry ingredients: In a separate bowl, whisk together 4 cups of flour and salt. Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon or using a stand mixer with the dough hook attachment. Knead the dough for 8-10 minutes until it is smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time, but avoid adding too much to keep the dough soft.
- First rise: Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Step 2: Prepare the Filling
- Make the filling: In a small bowl, combine the brown sugar and cinnamon. Stir to mix evenly. Set aside the softened butter for spreading.
Step 3: Assemble the Buns
- Roll out the dough: Once the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface and roll it into a large rectangle, about 16×12 inches in size.
- Spread the filling: Evenly spread the softened butter over the rolled-out dough, leaving a 1-inch border around the edges. Sprinkle the cinnamon-sugar mixture generously over the buttered surface.
- Roll the dough: Starting from one of the long edges, tightly roll the dough into a log. Pinch the seam to seal it.
- Cut the buns: Using a sharp knife or dental floss (unflavored), cut the log into 12 equal pieces. To use dental floss, slide it under the dough, cross the ends over the top, and pull to slice cleanly.
Step 4: Second Rise and Bake
- Arrange the buns: Place the cinnamon rolls in a greased 9×13-inch baking dish, leaving a little space between each bun for expansion. Cover the dish with plastic wrap or a clean towel and let the buns rise again for about 30-45 minutes, or until they have puffed up.
- Preheat the oven: While the buns are rising, preheat your oven to 350°F (175°C).
- Bake: Once the buns have risen, bake them for 20-25 minutes, or until golden brown on top. Keep an eye on them during the last few minutes of baking to prevent over-browning. If the tops are browning too quickly, cover the dish loosely with aluminum foil.
Step 5: Make the Glaze or Frosting
- For a simple glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm buns after they’ve baked.
- For cream cheese frosting: In a medium bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, mixing until fluffy. Spread the cream cheese frosting over the warm buns.
Tips for Perfect Zim Buns
- Check your yeast: Make sure your yeast is active before adding it to the dough. If it doesn’t foam when mixed with warm milk and sugar, your yeast may be expired or your milk too hot or cold.
- Room temperature ingredients: Ensure that the eggs and butter are at room temperature to help the dough rise smoothly.
- Roll the dough tightly: When rolling the dough into a log, make sure it’s tight enough to hold the filling but not too tight that it stretches or tears.
- Let the buns cool slightly before frosting: This allows the frosting to melt slightly into the buns but still holds its structure.
Variations
- Add-ins: Feel free to add chopped nuts, raisins, or even chocolate chips to the cinnamon-sugar filling for an extra twist.
- Spices: Add a pinch of nutmeg or cardamom to the filling for a more complex flavor.
- Fruit: For a fruity version, you can add chopped apples or berries to the cinnamon-sugar filling.
These soft, gooey Zim Buns will quickly become a family favorite! Enjoy them fresh from the oven with your favorite glaze or frosting.