Cinnamon Buns

posted by shereen pavlides

Cinnamon Buns

ever made cinnamon buns before? Homemade? One day, I was having a sweet tooth and reminiscing the days when I was a kid and would eat honey buns at lunch in grade school, but they were the ones individually wrapped in plastic, remember those? Then, I was browsing through a few of the blogs I follow and fell deeply inspired by how sweet it is‘ featured image. I had to make my own.

when I taught cooking classes at Viking Culinary Arts, a few years back, I remembered teaching a baking class that had a really good cinnamon bun recipe. I dug through my stack of recipes and found it within minutes, it was meant to be. At the top of the recipe, I noted, “BEST!!,” underlined three times.

i tweaked the recipe a bit, making it a little easier for you to prepare and a tad more indulgent. Please note the total time, this not a recipe you can whip up in a jiffy; however, it’s totally worth it and makes a lot (12 cinnamon buns total). You’ll feel like a master baker for sure, when you see the result and taste them too. They’re yummy.

these would also be great to serve during Easter as well.

hungry for more? Don’t miss a post. Follow Tweet and Eats on FacebookTwitter and Pinterest.

making a sponge

making dough

dough

cinnamon buns

cinnamon buns

icing

Cinnamon Buns

 

Cinnamon Buns

Prep Time: 35 minutes

Cook Time: 18 minutes

3 hours, 35 minutes

Yield: 12

Cinnamon Buns

adapted from Viking Cooking School

Ingredients:

    Rolls:
  • 2 cups whole milk
  • 2 1/2 tablespoons sugar
  • 2 (1/4-ounce) packages active-dry yeast
  • 6 cups all-purpose flour + extra for kneading
  • 2 teaspoons kosher salt
  • 6 tablespoons unsalted butter - melted, cooled
  • Vegetable oil cooking spray
  • Filling:
  • 3/4 cup sugar
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 cup unsalted butter - room temperature
  • Glaze:
  • 4 cups confectioners sugar
  • 1/2 cup whole milk
  • 1 teaspoon pure vanilla extract

Instructions:

For the Rolls:

whisk milk and sugar in a 2-quart sauce pot over medium heat until sugar dissolves and the milk is 113 - 115 degrees F, using an instant-read thermometer. Remove from heat and pour into a small bowl. Whisk in yeast until combined. Set aside until foamy and frothy, about 10 minutes.

in a stand mixer fitted with the dough hook, add 6 cups flour, salt and begin mixing on low speed. Slowly pour in yeast mixture and cooled, melted butter. Increase speed to medium-high until the dough is smooth, elastic and pulls from the sides, 3 - 5 minutes. Remove dough to a lightly floured countertop and knead with hands until smooth, about 1 minute.

spray a large bowl with cooking spray and place dough inside the bowl. Turn it all around a few times to lightly coat all over with the oil. Cover with saran wrap. Set aside to rest and rise, about 1 hour.

{Note: if you have a warming drawer with the proof setting (100 degrees F), it will rise in half the time}

punch down the dough and place onto a lightly floured surface. Roll the dough into a 15 by 18-inch rectangle and 1/4-inch thick.

For the filling:

whisk the sugar, cinnamon and salt in a small bowl. Using an offset spatula, spread the butter over the surface of the dough and sprinkle the sugar mixture on top of the butter, leaving a 1/2-inch border. Start with the longer side and tightly roll up and over, forming a long log. Place seam side down onto a parchment lined baking sheet. Cover loosely with plastic wrap and refrigerate for 1 hour or freezer for 12 minutes. Heat the oven to 425 degrees F.

spray rimmed baking sheet lightly with cooking spray. Using a serrated knife, cut the chilled log into 12, 1 1/4-inch thick slices and place onto the baking sheet, 3 across and 4 down. Cover loosely with plastic wrap and set aside to rest and rise, 30 - 45 minutes.

bake until lightly golden brown, 15 - 18 minutes. Rotate the pan halfway through the baking time.

For the glaze:

whisk confectioners sugar, milk and vanilla until smooth. After removing the buns from the oven, let them set about 2 minutes, then pour glaze evenly over the top.

Notes

stand time is approx: 2 hours 40 minutes (waiting for the dough in between stages to rest and rise).

http://tweetandeats.com/cinnamon-buns/









Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>


arrow arrow arrow
arrow arrow arrow