So if you read my last post Cinnamon Bun Cupcakes with Cream Cheese Frosting! You can see just how much I love cinnamon buns! I thought that just plain old cinnamon buns would probably be a nice addition to the ol’ blog. Basically it’s exactly the same thing but without the cupcake wrapper. Also When I’m having a cinnamon bun I like a nice glaze on the top with extra frosting on the side for dipping!
3 cups all-purpose flour
1 tbsp yeast
2 tsp sugar
1/2 tsp salt
1 cup warm milk
2 tbsp melted butter
4-6 tbsp cinnamon
1/2 cup sugar
1/2 tsp Cardamom
1 tsp Cloves
1/2 tsp Allspice
Black pepper (tiny pinch)
1/4 tsp Ginger
4 tbsp Cinnamon
1/2 cup sugar
Walnuts and pecans added
Nuts and raisins added. Be sure to soak the raisins in hot water for about 5-10 minutes first. It makes them nice and plump and less sweet
Chocolate chips and dried cherries!
1 cup melted butter
3 tbsp vanilla
Combine the dry and wet ingredients separately. Make a well in the center of the dry ingredients and pour in the wet ingredients.
Stir until it’s all mixed together and then use your hands to bring it into a dough. Pour the contents of the dough out onto a lightly floured surface and knead for 10 additional minutes or until the dough turns into a nice smooth dough.
Pour a little bit of oil into a bowl and use your hand to spread it around the entire surface of the inside of the bowl. Roll the dough in the bowl making sure to lightly coat the dough in oil. Cover the bowl with a damp tea towel and put it in a warm place to rise for an hour or until the dough has doubled in size.
Once the dough has doubled punch down the center of the dough with your fist. The dough will be quite soft at this point. Pour the dough out onto a lightly floured surface and knead for 2 minutes or until the dough stiffens up a little and goes back to its original size.
Preheat oven to 350°.
Roll the dough out into the a rectangle and paint with the vanilla butter. You will need a little vanilla butter for the pan and for the top of the cinnamon buns so be sure to save some for later. Once the butter is painted sprinkle the entire cinnamon mix onto the rectangle.
Roll the rectangle into a log and cup off slices sized to fit uniformly into your pan. You will want them slightly on the small side because they will expand when they are cooking. pour some vanilla butter into the pan and paint it with the butter brush. Next place each cinnamon bun into the pan. Paint each bun with a little vanilla butter.
Place into your preheated oven and bake for 45-55 minutes. Judge whether they are done by how brown they look on top. If they are looking golden brown and smelling great then they are ready to come out of the oven. For a final test cut one in half and check to see if it still looks doughy in the middle. Set them aside and let them cool. but don’t forget to put the frosting on before they cool so that it turns into a nice shiny glaze!
Cream Cheese Frosting!
1 regular sized wrapped package cream cheese
1/2 kg icing sugar
2 tbsp vanilla extract
The icing sugar is an approximate guess. Just slowly add until you get the consistency that you are looking for. I have learned the hard way that if you add too much liquid you really shouldn’t try to thicken the icing up by just adding more icing sugar. The icing will become overly sweet so pour your cream slowly.
This will also put those mall cinnamon bun shops to shame! Don’t forget to dish up a nice serving of frosting on the side to dip your cinnamon bun into!