Friday, August 09, 2013

Cinnamon Buns

To make up for another long blog absence I have a great recipe to share.These delicious cinnamon buns can be made easily in a stand mixer (The recipe is adapted from The Mixer Bible by Meredith Deeds and Carla Snyder) or lovingly kneaded the old fashioned way.  They made my house smell like a bakery and tasted like they were from one too! And even better than a bakery, no pesky raisins to pick out. Read on and enjoy!

Step by Step Cinnamon Buns

Cinnamon Buns
You Need: (yield: 9-12 servings) Adapted from Cinnamon Rolls from The Mixer Bible
3 c. all purpose flour
1/4 c. sugar
1 tsp salt
1 tsbp yeast
1/4 c. homogenized (whole) milk
3 eggs
3/4 c. unsalted butter (cubed)
1 c. lightly packed brown sugar
1/4 c. all purpose flour
2 1/4 tsp. cinnamon
1/4 tsp. salt
1/2 c. unsalted butter, softened
3/4 c. pecans
1 c. icing sugar
3-4 tbsp. whipping cream

Rolled, Risen, Baked

To Do:
1) In a medium bowl, combine flour, sugar and salt. In a large bowl, stir together yeast an warmed milk. (If the milk is too hot (115 F and up) it can prevent the yeast from working correctly. I used a candy thermometer to check my milk, it was 105 F after 18 seconds in the microwave.)  Let sit for about 5 minutes to allow yeast to react, then beat in eggs. Begin adding dry ingredients 1/2 cup at a time, mixing well until fully combined, scraping sides as you go. 
2) a) If you have a stand mixer, attach the dough hook and set to speed 2. Add butter, one cube at a time, incorporating each piece before adding the next. Let knead for 3-5 minutes until dough is smooth and elastic and no chunks of butter remain. Cover bowl with a towel and let rise for about 90 minutes.
b) If you don't have a mixer, roll out dough on a flat, floured surface. Fold in cubes of butter one at a time, kneading well. The goal is to have layered, flaky pastry. Continue kneading for 10-12 minutes, until dough and smooth and elastic and no chunks of butter remain. Cover bowl with a towel and let rise for about 90 minutes.
3) About 20 minutes before your dough is due to be risen, toast the pecans on a baking pan at 350 F. Bake for 8 minutes, turning pecans halfway through. Let cool for 5 minutes. Using a food processor, grind pecans coarsely. In absence of one (I didn't think mine was worth dirtying), use a potato masher or the back of a spoon to coarsely grind.
4) Place brown sugar, flour, cinnamon, salt, softened butter and pecans in a bowl and mix well with a wooden spoon or electric mixer (flat beater is best with Kitchenaid). When done, it will form a soft paste.
5) Uncover dough and punch down to work out air bubbles. On a floured surface, roll dough out to a large rectangle, approximately 18x11 inches. Spread generously with cinnamon paste, leaving a small border around the edges of the dough. Roll dough up jellyroll style and pinch ends together. Using a sharp knife, slice into pieces (9 for large cinnamon buns, 12 for medium size. Buns pictured are large.) Place cut side up onto greased baking pan and cover with plastic wrap. Let rise 60 minutes.
6) Preheat oven to 350 F (again!) and bake rolls until golden brown, about 35 minutes. Let cool for 5 minutes, then transfer to a wire rack. While buns are cooling, whisk together icing sugar and whipping cream. The consistency should be like a glaze and able to be easily drizzled from a spoon. Add more whipping cream or a tsp of water until desired consistency is reached.
7) Drizzle glaze liberally over cinnamon buns and serve warm. They're also great the next day but after smelling them baking, you're going to want a warm one.

Unlike my last entry, making these was very time consuming! The end result was well worth it though. The dough was so flaky and delicious, and the buns looked and tasted fantastic.You can also pre-make the rolls and pop them in the oven in morning to save time in the morning. The scent of them baking will wake everyone up and bring them into your kitchen! 

1 comment:

  1. I can just imagine how wonderfully warm and inviting the house would be after baking these. Yumm.