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ISO Cinnamon Buns

sarah galvin May 16, 2008 11:05 PM

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?

  1. QueenB May 17, 2008 07:04 AM

    The recipe by kim shook at the bottom of this thread are some of the easiest and best cinnamon rolls I've ever made.

    http://www.chowhound.com/topics/277702

    4 Replies
    1. re: QueenB
      m
      millygirl May 17, 2008 08:07 AM

      Yowzah! Those sound wonderful....def. gonna give them a try. Thanks QueenB

      1. re: QueenB
        sarah galvin May 17, 2008 08:50 AM

        Thanks, QueenB. That looks like what I want.

        1. re: QueenB
          b
          bakergal May 17, 2008 09:16 AM

          Those DO sound good! Do you make a stiff dough as the recipe says?

          1. re: bakergal
            QueenB May 18, 2008 02:31 PM

            Yes, the dough is relatively stiff, but it is a gorgeous dough after the first rise and so easy to work with.

        2. m
          modthyrth May 17, 2008 09:50 AM

          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.

          2 Replies
          1. re: modthyrth
            ArikaDawn May 17, 2008 02:56 PM

            When you roll out the dough, about how thick should it be?
            Thanks

            1. re: ArikaDawn
              m
              modthyrth May 17, 2008 05:56 PM

              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"

          2. Life of Pie May 17, 2008 10:14 AM

            The Cinnamon Bun recipe in the book The Bread Baker's Apprentice, is the GREATEST!! Tastes just like Cinnabon. You can find the book on Amazon, or at most any bookstore. Great book, but if you went to the store you could just copy the recipe out.

            1 Reply
            1. re: Life of Pie
              k
              Kelli2006 May 18, 2008 04:34 PM

              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...

            2. othervoice May 17, 2008 02:51 PM

              You have to check these out if nothing else. The directions alone are worth the look.

              http://thepioneerwoman.com/cooking/20...

              1 Reply
              1. re: othervoice
                sarah galvin May 17, 2008 03:21 PM

                Of course, Pioneer Woman, my favourite site. Why didn't I think of it. Thank you.

              2. j
                jlafler May 17, 2008 02:59 PM

                It's been a long time since I've made them, but the recipe in the Tassajara Bread Book worked well for me.

                1. p
                  Pampatz May 17, 2008 05:04 PM

                  All of these recipes look really good. My SECRET ingredient to cinnamon roll dough is Bird's Custard Mix powder. Just add 1 heaping tablespoon for a dough portion for 12 rolls. I mix the custard powder in with the dry ingredients. The powder has annato in it and gives the dough a nice yellow color and a vanilla custardy taste.

                  1. h
                    hummingbird May 17, 2008 08:34 PM

                    Don't know if these will work for you:

                    http://www.foodnetwork.com/food/recip...

                    1. sarah galvin May 18, 2008 06:19 PM

                      I am going to try the Pioneer Woman recipe in the next day or two. It calls for 1 1/2 c. melted butter on the rolled out dough! I can't believe I can do that without a major mess. But, I gotta try it! I'll let you know. And if it doesn't work, then on to the next recipel

                      2 Replies
                      1. re: sarah galvin
                        t
                        tweetie May 19, 2008 05:27 PM

                        I always half PW's recipe and use 4T of butter between 2 batches of rolled out dough. Definitely follow your instinct and preference and reduce the amount.

                        1. re: tweetie
                          sarah galvin May 19, 2008 10:09 PM

                          I just made them tonight and followed the recipe exactly. They were fantastic! I couldn't believe that I could pour a cup of butter on dough. But it makes 3 dozen! You are right - cut the recipe in half. I made them in round foil pans just like in her pics but I put two in the freezer prior to baking as an experiment. I'm sure that when I defrost and bake they will be just fine. I even made the frosting ( didn't have any maple flavouring so I used clear vanilla ) and it wasn't an overpowering icing but more of a glaze. I would definitely make these again.

                      2. j
                        jewel4352 May 20, 2008 11:07 AM

                        My favorite recipe is Alton Brown's overnight cinnamon rolls.
                        http://www.foodnetwork.com/food/recip...

                        I have made these several times and they are always a hit. My uncle said these were the best he has ever tasted.

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