Monday, August 8, 2011

Cinnamon Buns

When you can't eat food, BLOG ABOUT IT!

I just wanted to say that I made cinnamon buns today & they were absolutely heavenly! Granted they were in no way a short process, rather long... so if you home for a few hours one day, definitely take on this cinnamon bun challenge. The prize is WELL worth the wait. This isn't even close to any original recipe. It is 99% from a cookbook called Scandinavian Classic Baking by Pat Sinclair that I took out from the library pretty much because of the unbelievably amazing looking dessert on the front cover! I'm a sucker for cookbooks with color pictures. I followed each direction, the only thing I changed was using vanilla extract instead of almond extract in the frosting. Also, this recipe says it makes 15 rolls, for some reasons mine made 24! I wasn't complaining, & they were still nice and big!

Cinnamon Buns
- 3/4 cup milk
- 1/4 cup water
- 1/2 cup butter (1 stick), softened
- 5-5 1/2 cups all purpose flour
- 1/2 cup sugar
- 1 (1/4 oz) packet active dry yeast
- 1 tsp. salt
- 1 large egg
- 2 tbsp. butter, melted
- 1 cup firmly packed brown sugar
- 1.5 tsp. cinnamon

- 1.5 cups confectioners sugar
- 3 tbsp. butter, softened
- 3 tbsp. milk
- 1/2 tsp. almond or vanilla extract

-Heat the milk & water in a small saucepan. Add the butter & stir until pretty much melted
-Combine 2 cups flour, sugar, yeast, & salt in the bowl of a heavy-duty mixer. Add the milk mixture & beat on medium speed until mixed. Scrape down the sides of the bowl and beat 3 minutes. Beat in the egg and add enough flour to make a soft dough, about 3 cups.
-To knead with the mixer, replace the paddle attachment with a dough hook (this is what I did, for about 5-8 minutes).

[To knead by hand, place the dough on a well-floured surface and shape it roughly into a ball. Place your fingers on top, curled slightly over the ball, and pull the dough toward you. Then push the dough away, using the heels of your hands. Turn the dough a quarter turn & repeat. When you begin kneading, the dough will be sticky. Add the remaining flour, a little at a time, if needed. Knead the dough 8-10 minutes until it is smooth and elastic. To judge whether the dough has been sufficiently kneaded, place the dough on the work surface, pull both ends gently, and release. The dough should be smooth and elastic, no longer sticky and should spring back].

-Shape the dough into a ball by pulling the sides underneath to form a smooth top. Place it top side down in an oiled bowl. Turn the dough right side up, coating it with a little oil. Cover loosely with plastic wrap.
-Let the dough rise in a warm place 1 hour or until it doubles. When the dough has doubled, the imprint will remain when you poke two fingers with it.
-Lightly grease a 9"x13" baking pan or tin (I put 4 rows of 3 in the 9x13, & I also used 2 small round tins to place 6 rolls each)
-Punch the dough down and place it on a lightly floured surface. Roll out the dough to a 9"x18" rectangle. Combine the brown sugar and cinnamon, mix well. Spread evenly with melted butter and sprinkle with brown sugar and cinnamon mixture. Roll the dough up, starting with the long edge, and pinch edges to seal.
-Cut into 1 inch slices (book says 15, I made 24). Place the rolls in a prepared pan. Loosely cover pan(s) with plastic wrap and let rise 35 minutes or until doubled.

Before rising:

Straight from the oven:

-Heat oven to 350 degrees. Bake 40 minutes or until the buns are golden brown. Cool slightly.
-Combine the confectioners sugar, butter, milk, & extract in a medium bowl and beat until smooth. Pour over warm cinnamon buns.

I hope everyone has an easy & meaningful fast, I hope this post doesn't make it harder!!!!

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