Oct 14 2007

Cinnamon Buns

Published by at 8:46 pm under Food

Cinnamon BunsEven though I am leaving for a business trip to Tokyo tomorrow, I still felt like making cinnamon buns this morning. On Saturday, I made the dough, let it rise, and then put it into the refrigerator overnight. Then in the morning, I rolled it out, added the filling, and tossed it into the oven. Excellent!

Cinnamon Buns

Adapted from The Little Red Barn Baking Book (Clarkson Potter, 2000) by Adriana Rabinovich

For the dough:
2 1/2 teaspoons active dry yeast
3 tablespoons granulated sugar
1/2 cup milk
2 tablespoons unsalted butter
1 teaspoon salt
3 1/2-4 cups all-purpose flour
1 egg, lightly beaten

For the filling:
2/3 cup dark brown sugar
4 teaspoons ground cinnamon
4 tablespoons unsalted butter, melted and cooled

For the glaze:
3/4 cups confectioners’ sugar
1 1/2 tablespoons unsalted butter, melted and cooled
1 1/2 tablespoons milk

To make the dough, dissolve the yeast and 1 tablespoon of the sugar in 1/2 cup lukewarm water. Set aside for about 5 minutes until foamy. Meanwhile, warm the milk in a saucepan. Add the butter, remaining sugar, and salt, and stir until dissolved. Remove from the heat.Sift 3 cups of flour into a large bowl. Add the yeast, warm milk mixture, and the egg, and stir to make a dough. Knead for 10 minutes on a lightly floured board, incorporating more dough as necessary, until the dough is soft, silky, and pliable. Form into a ball. Place in a buttered bowl and turn to coat the dough all over. Put a kitchen towel over it and place it in a warm location until it rises to twice its original size. This will take about 2 hours. Cover the dough with plastic wrap and put it in the fridge overnight.

The next morning, punch down the dough, then leave to rest for 10 minutes. Meanwhile, butter a baking sheet. Prepare filling by mixing the sugar, cinnamon, and melted butter in a small bowl.

Roll out the dough into a rectangle measuring about 12 x 9 inches. Spread the filling mixture over the dough, pressing it in slightly. Roll up the dough like a jelly roll, starting at one long side. Using a sharp knife, cut the roll across into 12 equal slices. Arrange the rolls, cut-side up, on the prepared baking sheet. Allow to rise, covered, for at least 40 minutes until doubled in size.

Preheat the oven to 400 degrees F. Bake for 15-20 minutes, or until well risen and golden. While the buns are in the oven, prepare the glaze. Mix the confectioners’ sugar into a bowl with the melted butter and enough milk to make a thick but pourable mixture. When the buns are ready, remove from the oven. With a spoon, drizzle the glaze over the buns. Eat.

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