There are times I get something in my head and I can’t let it go. Sound familiar? Good thing, this time, it was cinnamon buns. I have to say making anything with yeast makes me anxious because yeast can be fussy and the rising time sometimes makes you question your very existence. But, after all that introspection, you have cinnamon buns, a house that smells like cinnamon and that crazy sweet icing.
I used the Chatelaine Cinnamon Bun recipe. You will need about 3.5 hours to see this recipe through. You have to make the dough, wait for it to rise (at least one hour, maybe more) , roll it out and spread the cinnamon mixture and then wait for it to rise (at least, one hour, maybe more) and then bake it and ice it.
There are those times when you think you’re awake and you’re not. This can lead to fatal kitchen mistakes! I realized only after making the first batch of dough that I forgot to add the two eggs, even though I had already separated them and they were sitting on my counter waiting. AND i also realized I put in 1/2 cup less flour than what was called for. Must have coffee before any baking endeavours!
So then I made a second batch of dough with all the correct ingredients and kept the non-egg dough to see what would happen. And you know what? The non-egg version was a bit denser but tasted just as good. #kitchenmistakemadegood
Here is your RTI:
You need time for this recipe. It’s a commitment. If you commit to nothing else, commit to this. You will be rewarded.
Be very careful with the temperature of the water and the milk you are adding to the yeast. If the water is not warm enough, the yeast will not bloom. If it is too hot, the yeast will die. Invest in a digital kitchen thermometer. I hate that taking the temperature slows me down, but it’s worth it in the end. Slow. Down.
I used salted butter because that is what I had on hand. Worked fine.
Forgot to put the butter out so it could reach room temperature? I zap mine for 10 seconds in the microwave. That usually does it. If not, I add another 5-10 second increments. Watch the butter though or you may end up with melted versus creamy room temperature.
- Stand mixer with a dough hook (you can also do this by hand)
- Bowl to allow the dough to rise
- Bowl for cinnamon sugar mix
- Bowl for icing sugar icing
- Marble slab for rolling out or your counter
- Rolling pin
- Knife to slice the cinnamon dough roll or a pastry scraper
Ingredients (taken from Chatelaine’s Cinnamon Bun Recipe):
- 8 g active dry yeast, (2 1/4 tsp)
- 1/3 cup warm water, (120F to 130F)
- 1/2 cup warm milk, (120F to 130F)
- 1/4 cup unsalted butter, melted (60 g)
- 2 egg yolks
- 2 3/4 cups all-purpose flour, (435 g)
- 1/4 cup granulated sugar, (50 g)
- 1 tsp salt, (6 g)
- 1/2 cup unsalted butter, at room temperature (125 g)
- 1/2 cup brown sugar, (103 g)
- 1 tbsp cinnamon, (2 g)
Here’s the “How to” (taken from Chatelaine’s Cinnamon Bun Recipe):
- COMBINE yeast with warm water in the bowl of a stand mixer fitted with the dough hook. Let stand until frothy, 10 min. Beat in warm milk, 1/4 cup melted butter and yolks until combined. Add flour, granulated sugar and salt. Beat on medium, until dough is smooth and pulls cleanly away from the bottom and sides of bowl, 4 to 6 min. Transfer to a lightly oiled bowl and cover loosely with a damp kitchen towel. Let rest until dough is doubled in size, about 1 hour.
- PREHEAT oven to 325F. Stir 1/2 cup butter with brown sugar and cinnamon in a small bowl.
- ROLL prepared dough on a lightly floured surface into an 18 x 12-in. rectangle. Spread butter mixture evenly over dough to the edges. With the long edge facing you, tightly roll up dough in jelly roll fashion. Cut crosswise into 12 portions. Arrange each roll, cut-side down, in a lightly greased 9 x 13-in. baking dish. Cover with a damp towel and let rise until doubled, 1 hour.
- BAKE until golden, about 30 min. Let stand for 10 min. Whisk 1 cup icing sugar with 4 tsp milk in a small bowl. Drizzle over warm buns.