Amazing cinnamon buns
Happy fall! This past weekend my sister and I made cinnamon buns together. Much to our surprise, they were amazing. Unfortunately, I have absolutely no idea where this recipe came from so I cannot give credit where it may be due. We stayed up way too late catching up and watching Youtube videos together Saturday night. Sunday morning was mostly a sleepy fog that we needed to dissolve with a dense, carb-rich, sugar-laden breakfast. I wasn’t in the mood to plate these to any photographically appealing standards. I just snapped a few pictures before the first bite. Here’s ‘our’ recipe for each component. Also take note, the icing recipe works marvellously for many other pastries.
2 3/4 cups all- purpose flour
3 tbsp white sugar
1 tsp salt
2 1/4 tsp instant yeast (usually one package)
1/2 cup water
1/4 cup milk
2 1/2 tbsp unsalted butter
1 large egg
3 tbsp unsalted butter, softened
1 tbsp ground cinnamon
1/4 cup white sugar
2 cups confectioners' sugar (icing sugar)
2 tbsp butter, softened
1 tsp vanilla
1 tbsp milk or cream
Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115°F (46°C). Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
On a lightly floured surface, knead the dough for about 3-4 minutes. Place in a lightly greased bowl and let rest for about 10 minutes.
After 10 minutes, roll the dough out in a 14x8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Add more cinnamon and sugar if desired. Roll up the dough tightly. Cut into 12 even pieces and place in a lightly greased 9-inch round pan. Be sure to spray the pan first with non-stick spray so that they don't stick.
Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes.
After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 25-30 minutes until lightly browned.
Mix the confectioners' sugar, butter, and vanilla together.
Adding half the milk (or cream) to start with, stir in to make a thick glaze, adding just a drop at a time more until you get a nice thick glaze.
Spread or pour immediately over cooled (or slightly warm) cinnamon buns.
Glaze will form a crust and harden as it cools.