Tuesday, December 20, 2011

Cinnamon Buns

It has been a long time since I last tasted these. Boy I'm glad I made these again!

These cinnamon buns were so yummy and the glaze was the best bun glaze I've made by far. The cream cheese adds a richness to the whole bun. Since I  made these for my very close friends I didn't add the raisins, since they don't like them very much. But I love raisins so next time I'm adding raisins to half of the cinnamon buns. I just love plump raisins. ^_^ You can plump your raisins in boiling hot water for 10 minutes.

This is what they look like out the oven without the glaze. I like them warm out the oven so I couldn't wait 10 minutes to bite into one so I just had one right away.

Great treat to make for breakfast. The smell of these babies will wake your whole family up and maybe your neighbors too!

Recipe Below!


Cinnamon Buns
Source: adapted from Peter Reinhart, The Bread Baker’s Apprentice & Smells Like Home
Makes 8-12 large or 12-16 smaller buns

6 1/2 tablespoons (3.25 ounces) granulated sugar
1 teaspoon salt
5 1/2 tablespoons (2.75 ounces) shortening or unsalted butter, room temperature
1 large egg, slightly beaten
1 teaspoon lemon extract or zest
3 1/2 cups (16 ounces) unbleached bread or all-purpose flour
2 teaspoons (.22 ounce) instant yeast
1 1/8 to 1 1/4 cups (9 to 10 ounces) whole milk or buttermilk, room temperature
2 tablespoons unsalted butter, melted and cooled slightly
1/2 cup (4 ounces) cinnamon sugar (6 1/2 tablespoon granulated sugar plus 1 1/2 tablespoons cinnamon)
1 cup raisins


In a standing mixer fitted with the paddle attachment, cream the sugar, salt and shortening on medium-high speed. Whip in the egg and lemon extract until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook, and increase the speed to medium, mixing for approximately 10 minutes, or until the dough is tacky but not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to cover it with oil. Cover bowl with plastic wrap.

Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

Mist the counter with spray oil, and transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Brush melted butter over the dough then sprinkle the cinnamon sugar over the surface of the dough.  Sprinkle on the raisins and gently press them into the cinnamon-sugar. Roll the dough up into a log, creating a spiral as you roll. With the seam side down, cut the dough into 8 to 12 even pieces, each about 1 3/4 inches thick for larger buns; or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.

Line 1 or more sheet pans with baking parchment. Place the buns approximately 1/2 inch apart.

Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size.

Preheat the oven to 350 degrees F with the oven rack on the middle shelf.

Bake the buns for 20 to 30 minutes, or until golden brown.

Cool the buns in the pan for about 10 minutes, and then glaze the tops. Remove the buns from the pans, and place them on a cooling rack. Wait at least 20 minutes before serving.

Cinnamon Bun Glaze
source: adapted from Molly Wizenberg, “Bon Appetit”(March 2008) 

4 ounces cream cheese, room temperature
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 teaspoon vanilla extract
In a standing mixer fitted with a paddle attachment, combine cream cheese, powdered sugar, butter and vanilla. Spread glaze on rolls.

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