Looking for the perfect cinnamon buns
i made my first batch if cinnamon buns today, they're still rising before i put them in the oven, so i haven't tried them yet.
These ones sound good, but not as sticky and decadent as i'd like
does anyone have a really great recipe i can try next time?
and what about frosting, i'd like a great cinnamon bun frosting to try!
Here in PA we do sticky buns -- but the buns are essentially the same, only the topping is different. From The Mennonite Community Cookbook, the dough is:
1 c. scalded milk
1 c. lukewarm water
2 cakes compressed yeast (I use the dried instead)
1/2 c. shortening (I use butter)
1/2 c. sugar
1 1/2 tsp. salt
2 eggs, beaten
7 c. flour
1/2 tsp. nutmeg OR
1/2 lemon (juice and zest)
Pour the scalded milk over the sugar, salt, and butter; set aside.
Dissolve the yeast in the water; add the beaten eggs. (Eggs should probably be room temperature although the recipe doesn't say.)
When the milk mixture has cooled to room temp., add the yeast/egg mixture and beat well.
Add flour gradually, beating well.
Knead lightly, working in just enough flour so you can handle the dough. Put in a greased bowl and let stand until doubled (1-2 hours, depending on the temperature of your kitchen).
You then divide the dough in half, roll out each half, and brush it with melted butter, then sprinkle on brown sugar and raisins, roll up like a jelly roll, and cut into 1/2-inch slices, put into the greased baking dish (usually cake pans) and let rise again.
I'm afraid I can't help with the frosting. The recipe says only "These may be spread with plain butter frosting while still warm."
I've had many kinds of cinnamon bun frosting, but I am always happiest with good old milk and powdered sugar icing (with maybe a bit of vanilla). Everything else seems too heavy.
If you're looking for decadent, cream cheese frosting is good (cream cheese, butter, confectioners sugar, vanilla). I like them plain but others seem to like the cream cheese frosting more than plain.
These are sticky buns, not cinnamon buns with frosting, but they are spectacularly decadent. I tried them when we were cooking through Dorie Greenspan's Baking: From My Home to Yours. The brioche practically melts in your mouth leaving that caramel/pecan sweetness to chew on. Oh my goodness. That was months ago, I've just finished my oatmeal, and I want some sticky buns NOW!