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!
I make my "dough" for cinnamon buns in the bread machine..Works every time.
Frosting is easy yummy but easy..it's basically
2 Tbsp. melted butter
1 Cup Icing Sugar
1/4 cup cream cheese (room temp)
1/4 tsp. salt
1/2 tsp. vanilla
Put all in bowl and mix with electric beater on high..Mix a few mins and let sit to set before icing cinnamon buns..This is the best icing I've tried so far..and the one I use all the time when I make the buns..
I just made these cinnamon buns this morning. They're from Peter Reinhart's The Bread Baker's Apprentice. They aren't as heavy as many sticky buns, and they look beautiful (I've attached a photo). The one thing I did miss was spreading them with butter before sprinkling with cinnamon sugar and rolling, but I guess they're healthier for you. Here's the recipe:
Cream together 6 1/2 Tbs. sugar with 1 tsp. salt and 5 1/2 Tbs. room temp. butter. Add 1 lightly beaten egg, 1 tsp. finely grated lemon zest, and 3 Tbs. powdered milk. Add 3 1/2 cups all-purpose flour, 2 tsp. yeast, 1 cup warm water. Mix until dough forms a ball. Place on floured counter and knead about 15 minutes. My dough was REALLY sticky, so I had to add quite a bit of flour. The consistency you want to tacky but not sticky. Lightly oil a large bowl, place the dough in it, and let it rise in a warm place until doubled in bulk, about two hours. Oil a counter lightly so the dough won't stick. Gently roll out the dough with a rolling pin 18-in. wide by 9-in. long. It should be about 2/3-in. thick. Sprinkle the dough evenly with a mixture of 6 1/2 Tbs. sugar and 1 1/2 Tbs. ground cinnamon. At this point, before I sprinkle the sugar, I might spread the dough lightly with softened butter. Roll up the dough, widest part facing you, into a cigar-like shape. Slice dough, seam side down, into 12 pieces. Place rolls on a baking sheet covered in parchment paper about 1 1/2-in. apart from one another (this gives them room the rise). Let rise till doubled in bulk (75-90 min.) or you can cover baking sheet with plastic wrap and stick in the fridge. Take out 4 hours before you want to bake them and let them sit at room temp. When ready to bake, preheat oven to 350. Bake 20-30 min. or until golden brown. While baking whisp together 4 cups sifted powdered sugar with 6 1/2 Tbs to 1/2 cup of warm milk and 1 tsp. vanilla, lemon, or rum extract. You want it to be of a consistency that would be easy to drizzle over the warm buns. When buns are done cooking, remove them and let sit a few minutes to cool, or else the icing will melt and run everywhere when you ice them (they should sit no longer then 10-min. or else they'll get cool). Drizzle them with icing and serve. The cookbook says to let them sit an additional 20 min. (I assume so the icing hardens) but I would rather have runnier icing and warm buns than cold buns with hard icing. Anyway, hope you try them!
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!
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."