Sick of the incessant teasing by cinnamon buns, I decided I'd show them who's boss and make them myself. For some reason, I had always envisioned that making homemade cinnamon buns would be really difficult and time consuming. I was right in that it's time consuming, but like with other yeast bread recipes, most of the time isn't active and I spend it doing other things or waiting for the dough to rise so I can get on with the next steps.
Regarding the difficulty level, I was way off base. I actually told Joe that I thought making them from scratch was easier than opening the tube. I'm probably exaggerating a little bit, but these were really easy. Especially since I was able to use my KitchenAid to make the dough (thanks again, mom!). You could easily mix the dough without a mixer (I've made bread dough by hand), but you'll want to start kneading by hand around cup 3 or 4. I like to add the flour one cup at a time, and when making dough by hand, I've found that it's easier to put each cup in its own individual bowl (I use a cereal bowl, usually), so that everything is already measured and easy for me to deal with when my hands are sticky and covered with dough.
When I was looking online for ingredients/ratios to make the recipe, I saw that a lot of recipes called for overnight proofing in the fridge before baking. I didn't do this because I made mine first thing in the morning, but you could certainly do that with this recipe as well. Just make sure you cover the pan with plastic wrap and let the cinnamon buns come to room temperature before you bake them. Either way, your house/kitchen will smell amazing and everybody will love you! If you have leftover like I did, store them in an airtight container. Pop them in the microwave for about 30 seconds to warm them up and they'll get all gooey like when they were fresh. Perfect breakfast with a cup of coffee!
Cinnamon Buns
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For the dough:
1 package active dry yeast
1 c. warm milk
3 eggs
1/3 c. white sugar
4 Tbsp butter
1/4 tsp. salt
4-5 c. flour, plus more for kneading
For the filling:
1 c. brown sugar, packed
2 Tbsp cinnamon
4 Tbsp butter, melted
For the glaze:
1/2 c. confectioner's sugar
1-2 Tbsp. milk
In the bowl of a stand mixer fitted with the flat paddle attachment, add yeast to the warm milk and let sit for 5 minutes, until foamy. Add butter, sugar, eggs and salt. Switch to the dough hook and add flour, one cup at a time, until you get a smooth and elastic, but not sticky, dough. Depending on the size/capacity of your mixer, you may need to knead the dough by hand around cup 4.
Put the dough in a greased bowl and cover with plastic wrap or a plastic grocery store bag. Let rise until doubled in size, approximately one hour.
Punch dough down and let rest for 10 minutes. While you're waiting, combine the brown sugar and cinnamon.
On a well floured surface, roll the dough out into a large square or rectangular shape (mine was about 12" x 6", but the exact size here doesn't really matter - you just need to roll it out into something large enough for you to roll back up). Brush the dough with the melted butter and top with the cinnamon-sugar mixture.
Starting with the long end, roll the dough into a cylinder. Pinch the seam. Leaving the seam side down, cut the log into equal size pieces.
Place each roll onto a greased cookie sheet about 1-2 inches apart.
Bake at 350°F for about 20 minutes, until light brown. The filling will be melted and a toothpick inserted into the center should come out clean.
Let cool on the pan for 5 minutes. Combine the glaze ingredients, then drizzle over top of the cinnamon buns. Serve warm.
Yields 8-10 cinnamon buns, depending on size.
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