Running with kitchen shears.

breakfast, lunch, dinner, cupcakes, tastiness.

The moment you’ve all been waiting for: I’m baring my buns on the internets. June 9, 2008

I know you’ve been waiting for it, and it’s the least I could do for all my faithful reader (thanks Mom). Really, it was my mother’s idea. She gave me the recipe, after all.

Classic Cinnamon Buns

Classic Cinnamon Buns

– 1 c milk (original recipe called for whole, I used Vanilla Soymilk)
-1 envelope (1/4 oz) active dry yeast
-1/4 c warm water (100-110 degrees F)
-3 Tbs granulated sugar
-2 eggs
-1/4 c (1/2 stick) unsalted butter, melted
-4 1/2 to 5 cups all-purpose flour
-1/2 tsp salt

Filling:
-1/2 c (1 stick) unsalted butter, softened
-1/4 c granulated sugar
-1 c packed light brown sugar
-1 Tbs cinnamon
*optional*-1/2 c coarsely chopped pecans (I think slivered or sliced almonds would be spectacular)

Glaze:
-2 c confectioners’ sugar
-1 to 3 Tbs milk
-1/4 tsp vanilla extract

1. Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature.

2. While the milk cools, sprinkle the yeast over the warm water in a large bowl. Add 1 tablespoon of the sugar and let stand until foamy, around 5 minutes. Beat in the remaining 2 Tbs sugar, eggs and butter. Beat in cooled milk.

3. Gradually add the flour and salt, scraping down side of the bowl after each addition, until a soft dough forms. Turn the dough onto a well-floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 10 minutes until smooth. The dough will be soft.

4. Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours.

5. Coat two 9″ round baking pans with nonstick cooking spray. Line bottoms with waxed paper; coat paper with spray. Prepare filling: Mix butter, both kids of sugar and cinnamon together in a medium-size bowl with a fork.

6. Punch down dough. Roll out dough onto a lightly floured surface to an 18 x 12″ rectangle. Spread the butter-sugar mixture over the dough. Sprinkle with nuts, if desired. Starting on one long side, roll up jelly roll-fashion and pinch seam to close.

7. Cut crosswise into 14 generous 1″ pieces (feel free to do so using unflavored dental floss, as doing this with a knife is a major pain in the ass). Arrange 7 pieces, cut-side down, in each prepared pan. Cover with plastic wrap and let sit in a warm spot (like the top of the fridge) until buns double in size, about 30 to 45 minutes. Or cover tightly with plastic wrap and refrigerate until the following morning.

8. Heat oven to 350 degrees F. Uncover pans and bake buns until they are golden-brown and bubbly, 30 to 40 minutes. Transfer to a wire rack and let cool 10 minutes.

9. While the buns are cooling, prepare Glaze: Mix confectioners sugar, 1 Tbs of the milk, and vanilla extract, adding more milk as necessary, to make a smooth glaze. Invert buns to a serving platter. Drizzle glaze on top of buns (feel free to make off-color jokes while drizzling over your buns). Serve warm.
This recipe is adapted from a Family Circle recipe.

 

I can’t believe this is the first time I’ve made my own cinnamon rolls (sorry, I don’t call them buns and I feel silly saying buns so many times in one post. BUNS.) I am a member of the Church of Pillbury Orange Rolls. These were good, J looooved them, but I don’t like mine to taste as much like a yeast-y bread (yes, I know that’s what they are). I’m all about sweet sweet sweet when it comes to my cinnamon rolls. Next time I make these, I think I’m going to add orange zest and make an orange glaze instead of vanilla to see if I can outdo the squishy little chef-hatted one. 

Make sure to make time for this recipe (get up at the butt crack of dawn)if you’re making it all in one go, for breakfast for instance, as I originally intended to. Because of the waiting time, it ended up being more like lunch-next time I’ll refrigerate like the recipe gave the option to.

Barely into beating in the flour, my crappy $6 hand mixer (honestly, it’s held up pretty well for what it is) began to fail me, as the batter climbed up the beaters to within a hair of getting sucked into the motor. I put another bug in J’s ear about a stand mixer (poor guy, they must be running around like weevils in there by now). Instead of forcing it to commit seppoku for shaming its family, I set it aside and continued stirring in flour with my super-sturdy handy-dandy wooden-handled silicone birthday spatula (again, thanks Mom!).

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