I am addicted to Cinnamon Buns.
So rather than kick my habit, I decided to invite you all to join me!
There is nothing like a strong support group! Thanks guys!
Perhaps you may want to DOUBLE the recipe below, because it seems that 12 cinnamon buns are just not enough!!
- Warm Water ½ cup (120ml)
- Dry Yeast 14 grams (2 Packages) (28g if using FRESH YEAST)
- Whole Milk ¾ cup (180ml)
- Granulated Sugar ½ cup (100g)
- Soft Butter (unsalted) 1 Stick (113g)
- Salt 1½ teaspoon (8g)
- Eggs Large 2 (100g)
- All Purpose Flour 4 - 5 cups (520g - 650g)
- **4 Tablepoons butter for brushing on the dough before rolling
- **Brown Sugar ½ Cup (100g)
- **Granulated Sugar ½ cup (100g)
- **Cinnamon 1 tablespoon (8g)
- 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.
- Combine all of the ingredients, including the proven yeast into the bowl of your Kitchen Aid mixer with a dough hook attachment, or do as I do and use a food processor with the plastic dough blade and pulse until you have a soft sticky mass
- *If using a Kitchen Aid or other mixer with dough hook, mix until the dough elastic and no longer sticks to the side of the mixer bowl about 5 minutes. You may have to add a spoon of flour to help it along.
- 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.
- 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. I like to use a heating pad for this job, it works great!
- 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 as shown in the video.
- Press the dough into the best square or rectangle you can by hand, and then roll with a rolling pin to approximately 16″ X 18″
- Brush with melted butter and then spread the dough surface with the entire mixture of cinnamon-sugar.
- Roll up jelly-roll style and then cut into 12 equal portions.
- Arrange the buns in the baking dish so they are about 1″ apart.
- *If you plan to bake these the next day- it is at this point you can place the entire pan into the refrigerator (covered with plastic so it does not form a skin. And then proceed with the second proofing and baking in the morning.
- 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 45 minutes or Until they Are Done.
- Cool slightly and then ice with Cream Cheese Icing or Poured Fondant Icing
- *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
Store the buns in an airtight container for up to 4 days, or until they go stale!