Cinnamon Buns with Sliced Almonds


Ever since I discovered Jaden’s Steamy Kitchen blog and the book Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois, our kitchen has the permanent scent of freshly baked bread. For a beginner baker like me, this book allowed me to have freshly baked bread everyday in no time. Two days ago, I mixed the Master Dough and kept it refrigerated.  I would pull a small size every day to make a baguette or boule–enough for two people and two meals! This morning, I made cinnamon rolls or sticky buns using almonds (I ran out of pecans) and enjoyed this sweet bread all day with espresso and tea.  Especially on a cloudy day with below freezing temperatures, the smell of cinnamon bread baking in the oven is just heavenly.


The Master Dough (adapted from the book  Artisan Bread in Five Minutes a Day)

  • 3 cups lukewarm water
  • 1 1/2 tbs granulated yeast
  • 1 1/2 tbs salt
  • 6 1/2 cups all purpose flour

Pour water into a large bowl.  Add yeast and salt. Then add flour and mix with a wooden spoon until all wet and well blended.  No need to knead. Loosely cover the bowl and let rest for about one hour. At this point, you can keep the dough in the refrigerator, covered (but not airtight) and take only portions of dough you need for baking.


  • 1/4 cup unsalted sweet butter (or 1/2 stick)  softened
  • 1/4 cup brown sugar
  • 1/4 cup almonds sliced


  • 1/4 cup unsalted sweet butter (or 1/2 stick)  softened
  • 1/4 cup brown sugar
  • 2 tbs ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 cup sliced almonds (or any nuts you prefer)
  • prepared dough, approximately the size of a grapefruit


  1. For topping, cream butter and sugar and then mix the nuts.  Spread on baking pan and set aside.
  2. To make the filling, cream butter, sugar, cinnamon and nutmeg. Set aside
  3. Roll out dough into a rectangle.  Spread cinnamon butter filling and then sprinkle the sliced almonds.
  4. Roll from long end and slice into equal portions.
  5. Place on prepared baking pan with topping. Let rise until doubled in size.
  6. Bake in a preheated 350F oven for 20 minutes or until top is brown.
  7. Quickly remove from pan by inverting into a serving plate  before it cools. Serve warm.


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» Jude said: { Jan 5, 2009 - 09:01 }

Sticky buns are soo good around this time for some reason. Maybe it’s the cinnamon.

» Tita Olive said: { Jan 6, 2009 - 07:01 }

Those sticky buns makes my mouth waters no end. Ahhhh, sarrrappp!

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