Sunday, March 27, 2005
Sunday Brunch: Cinnamon Buns
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Easter brunch is a good occasion for cinnamon buns because they can be served at room temperature. Of course they're best warm, but no one wants to slave over a hot stove making waffles or pancakes when they could be outside enjoying a gorgeous LA morning with friends. At least, I don't.
I was going for a basic recipe to create a bun that was rich enough, but not so rich that you couldn't have two. Though I enjoy kneading bread, it isn't necessary because this recipe uses an electric mixer. I didn't measure the cinnamon or brown sugar, just sprinkled them directly from their containers until the rough was covered. When I sliced the logs, I threw out the end pieces that didn't have much cinnamon and were uneven. If I were better at rolling out the dough, I definately could have gotten a couple more buns out of the recipe.
I really loved these. Sweet, cinnamon-y and just sticky enough to give you something to lick off your fingers. The dough didn't taste quite as rich as a brioche, but still had a feathery crumb and a nice rich taste. This recipe is a keeper! I think that they're best slightly warm.
These can be kept at room temperature, well wrapped, or frozen. Reheat them in the microwave if you prefer your buns warm and slightly sticky.
Cinnamon Buns
Dough
1/2 cup water, warmed
2 tsp sugar
2 packets active dry yeast
1 1/2 cups milk, warmed
2 eggs, lightly beaten
1 tbsp salt
1/2 cup sugar
4 tbsp butter, softened
5 1/2-6 cups flour
Combine first three ingredients in the bowl of an electric mixer fitted with a dough hook. Let stand for 10 minutes, until yeast is foamy.
Add milk, eggs, salt, sugar, butter and 3 cups of flour. Mix until well incorporated and smooth. Add 2 more cups of flour. Mix until smooth. Add any remaining flour in smaller increments until dough comes together and away from the sides of the bowl. Dough will be slightly sticky, but very smooth.
Form dough into a ball and place in greased, covered bowl to rise until doubled, about 1 - 1 1/2 hours.
Filling
3-4 tbsp milk
Cinnamon
Brown sugar
1 cup raisins (optional)
Preheat oven to 400F.
Coat two 9x13 glass baking dishes with cooking spray or butter.
Remove dough from bowl onto a lightly floured surface.
Divide dough in two and roll each piece out into (roughly) a 10x14 inch rectangle. Brush each rectangle with milk, dust throughly with cinnamon and top with brown sugar. Sprinkle with raisins, if desired. Roll in a jelly-roll fashion beginning at a short end. Pinch seam shut. Repeat for second rectangle.
Slice logs at 1 inch intervals and place rounds in the baking dish so they are just touching.
Bake 15-20 minutes at 400F, until tops are golden brown.
Let cool for 5-10 minutes. Cut apart and drizzle with glaze.
Makes about 20 buns.
Quick and Easy Glaze
1 1/2 cups powdered sugar
1 tsp vanilla extract
1/2 tsp almond extract
Enough milk to form a pourable consistency
Stir ingredients until smooth with a fork. Drizzle over cinnamon buns.
Nic, 5:05 PM
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10 Comments:
Steven C. Karoly, at 9:51 AM
Thanks, Steven. I've always wondered how they got to be called rolls in some instances and buns in others. When you fry them, aren't they called honey buns? Or is that just some manufacturers brand name for a fried cinnamon roll?
That may be a brand name. We still called them cinnamon rolls when they were fried.
I found that instead of cutting the
dough with a knife once it is rolled up. Take dental floss and wrap it around the log and cross it at the top and pull the ends.
this makes a clean cut,no need to flatten the cinnamon bun log.
dough with a knife once it is rolled up. Take dental floss and wrap it around the log and cross it at the top and pull the ends.
this makes a clean cut,no need to flatten the cinnamon bun log.
That is a good tip. Just make sure not to use mint dental floss! =)
Nic:
I have searched for a "perfect" cinnamon roll. I think this recipe might be it. Thank you for taking the time to post your blog. I really enjoy it!
I have searched for a "perfect" cinnamon roll. I think this recipe might be it. Thank you for taking the time to post your blog. I really enjoy it!
im from Australia. How much does 2 packets of yeast weigh in gms, Nic? Im dying to try out ur cinnamon buns recipe cos they look absolutely scrumptious!!
Anonymous,
1 packet of yeast = 2 1/4 tsp OR 8 grams
I hope this helps.
To everyone thanks for your reviews. I've always wanted to try making cinnamon buns, and I think I found the perfect recipe.
1 packet of yeast = 2 1/4 tsp OR 8 grams
I hope this helps.
To everyone thanks for your reviews. I've always wanted to try making cinnamon buns, and I think I found the perfect recipe.
This is the first time I have ever seen cinnamon buns made with using milk and not butter when you are putting the cinnamon on. Interesting will give it a try.
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Cinnamon rolls/buns can be produced two ways. When I ran a bakery shift at a large Calif. prison, we rolled the dough into 5 to 6-inch logs and cut them into individual rolls. Each roll was baked or fried (depending on the formula) as an individual pastry.
You've made them into more of a bun, according to the picture. This is the way we baked them onboard ships in the Navy. 48 to 54 fit on a large sheet pan (18x26-inches). The rolls (or buns) are tall and much narrower than the rolls we baked at the prison. They rise up with support from neighboring buns.
I'm not sure that icing is a function of the name. I've always iced rolls, regardless of the final form.