I decided to show this recipe for no other reason than for the fact that I have been eating 2 Cinnamon Buns a day for over a week now.
I am addicted. Literally addicted.
I warn you before you proceed with this recipe, this too may happen to you. Perhaps you should DOUBLE the recipe, because it seems that 12 cinnamon buns are just not enough!!
Be sure to watch the following video instruction on a widescreen television, otherwise I may not fit on the screen.
Yield 12 Large Cinnamon Buns
You Will Need a 12X18″ pan to bake them in, and line them up 3 on the short edge and 4 along the longer edge.
Although I used a SQUARE 10X10 because I only baked 6 at a time, you can use whatever pan you have but remember to allow plenty of room for them to more than DOUBLE in size! Don’t crowd your buns people!
Spray the pan generously with pan spray for easy release.
For the Dough:
Warm Water 1/2c (4 fl oz)
Dry Yeast 14 grams (2 Packages) (28g if using FRESH YEAST)
Milk 3/4c (6 fl oz)
Sugar 1/2c (100g)
Soft Butter (unsalted) 4oz (113g)
Salt 1 1/2 teaspoon
Eggs Lg 2 (100g)
All Purpose Flour 4 – 5 cups (520g – 650g)
Mix Method:Prove your yeast by mixing it with the warm water and a pinch of sugar.
If it gets bubbly and frothy after about 5 to 10 minutes, you have proven that the yeast is alive and you may proceed with the recipe.
A note on Yeast: Instant yeast is for quick rising dough and as you can see this is NOT a quick rising dough – It is real easy to over proof with rapid rise yeast, also it is not recommended if you plan to freeze the dough after making them.
This mix method is what we call a “straight dough mix”.
Basically you throw it all straight into the bowl and mix!
Mix the dough in your Kitchen Aid mixer with the dough hook until it is elastic and no longer sticks to the side of the mixer bowl about 5 minutes.
OR if you do not have a Kitchen Aid use the dough blade of the food processor (like I do) and pulse until you have a soft sticky mass. Then turn out onto a lightly floured table and knead it by hand 50 times.
If you do not have either machine, you may knead the entire dough by hand, but this will take much effort and much time to get to an elastic workable dough.
However you get there, you will next transfer the dough to a lightly oiled bowl and cover with a towel and set in a nice warm spot to double in size. This will take approximately 1-2 hours depending on the conditions in your kitchen.
Remember, Time and Temperature are EVERYTHING!
Once it has doubled, you will gently “punch down” the dough to release the gasses and proceed to roll the buns.
First prepare your Mise En Place of fillings before you begin rolling.
You will need:
Butter 4 Tablespoons (56g)
Light Brown Sugar 1 cup (200g)
Cinnamon 2 Tablespoons (12g)
Melt the butter in a small saucepot or in the microwave, reserve.
Combine all sugar and cinnamon together in a small bowl, reserve.
Now you can proceed to roll the bun dough.
Press the dough into the best square or rectangle you can by hand, and the roll with a rolling pin to approximately 16″ X 18″
Brush the entire surface with melted butter and then sprinkle generously with the entire mixture of cinnamon-sugar.
Roll up jelly-roll style and then cut into 12 equal portions.
Prepare the Baking Dish:Using a 12X18 sheet pan, grease with Pan Grease or spray with Spray Oil of your choice.
Arrange the buns in the baking dish so they are about 1″ apart.
Spritz the buns with water and once again cover with a towel and place the baking dish in a warm, draft free spot to double in size.
About 1-2 hours depending on your kitchen conditions.
Once the buns have proofed completely, bake them in a PREHEATED 350 degree F oven for approximately 25 minutes or Until they Are Done.
Cool slightly while you prepare the half recipe of Cream Cheese Icing or the quarter recipe of the Poured Fondant Icing it is completely your choice.
I prefer to use a mixture (equal parts by volume) of Cream Cheese Icing and Swiss Buttercream
*If you do use the cream cheese icing be sure not to leave at room temperature for more than half a day, or your cream cheese may turn sour. It is best to store the Cream Cheese iced buns in the fridge for up to 4 days
Store the buns in an airtight container for up to 4 days, or until they go stale!