ISO Cinnamon Buns
I will be cooking at a dude ranch weekends in August and all of September. They serve home cooking and cinnamon buns are a must. I haven't found a recipe I like, even on epicurious. Does anyone have a good one?
I've tried a lot of recipes and cinnamon rolls at places famous for them, and never found anything I liked half as much:
Place 9 cups flour in a tupperware fix n mix bowl (They don't call it that any more. It's huge. The biggest one they have. It might now be called a "Thatsa Bowl" but it's hard to tell online. Anyway, get a BIG bowl, preferably one that you can cover easily. The tupperware is fabulously handy). make a well in the flour.
Scald: 1 1/2 cups milk and cool with 1 1/2 cups cold water (you're aiming for 115 degrees)
Add: 2/3 c sugar, 2 t salt, 2 pkg yeast, 4 beaten eggs
Pour liquid mixture into well. DO NOT MIX.
Put lid on and wait until it pops off (about 25-30 minutes)
While waiting, melt and cool two sticks of butter.
When lid pops off, add melted butter and mix all together. It will be wet and kind of lumpy, but don't worry.
Put lid back on and wait until it pops once again. (another 25-30 minutes)
Take half the dough out of the bowl and roll into a large rectangle on a floured surface. Brush with melted butter and sprinkle liberally with cinnamon sugar. (You can sprinkle on some butterscotch pudding powder if you'd like. Makes it extra gooey and adds good flavor. Especially good if you add chopped pecans.) Roll up the rectangle from the short end of the rectangle (to get the maximum swirls in each roll).
I use a length of button thread to cut my cinnamon rolls. Slide the thread under the tube of cinnamon roll, cross the string over the top and pull...kind of garrote it. You get a perfect, unsmooshed cut. Trim off the ends of the tube and make 8 even cinnamon rolls from the remainder.
Repeat with the remaining dough.
Place rolls in 2 9x13 pans. Put the ends in an 8x8 scrap pan. When you put the rolls in their pans, coat the outside of each roll with melted butter. This will make them easy to separate. I like to sprinkle some extra cinnamon sugar on the top of each roll.
Bake at 350 for 20-25 minutes. I like 22 minutes, but it will vary from oven to oven. Caution--when you pull these out at the appropriate time they won't look all golden brown like you might expect. If you let them go until they're golden brown on top, they'll taste dry and unremarkable. That's one of the reasons I sprinkle cinnamon sugar on the top, so that people see some of the brown color they expect.
You can really play around with the thickness. I tend to make mine quite thin, so I get lots and lots of swirls in each roll. My mother makes hers thicker, and has perhaps half the swirls I do. I've never judged how thick the dough is when I roll out the rectangle, but I'd estimate that my rectangle is about 14" x 16"
re: Life of Pie
I formerly used a recipe from King Arthur, but I prefer this recipe w/ 1 change. I substitute a 50/50 mix of King Arthur pastry and AP flour instead of the flour that is called for. You must use a bit more, as bread flour is more absorbent but I like the lighter texture.
I also brush the dough with melted US butter before I apply the spices, but that is optional. If you choose to do this, it requires an additional 4-6 Tbs.
This is the recipe. http://pipinthecity.wordpress.com/200...
It's been a long time since I've made them, but the recipe in the Tassajara Bread Book worked well for me.