Sunday, November 22, 2009

Saucy Cinnamon Buns

Sunday Funday.  I woke up early today to get to the grocery store and pick up some missing ingredients for this recipe.  This one was requested by a non-follower, Josh, because he noted my affinity for using cinnamon while baking and was interested in tasting the spoils of my labor.  I was excited to try this new recipe too since I've only made cinnamon buns once before in home-ec class like in 7th grade.  Looking back, I remember them not tasting very good... so I was headed for redemption this time.

I chose to bake these guys at my moms house  for some quality mother-daughter time and much needed assistance (I didn't realize how much work goes into this recipe!).  Also, can I just say, having a microwave and an electric mixer are luxuries I never appreciated before moving into my new apartment which lacks both.  It must be noted that there were a few bumps along the road while baking, but they were quickly remedied (initially, I forgot the other two packets of yeast were needed!).

WARNING: This recipe was not too complicated, but time-consuming and super messy. Big Thanks to Rox for her superb cleaning skills and solicitous baking assistance.  Also, this recipe makes 16 buns and takes about 3 to 4 hours to make.  So buckle up and pay attention. This ones a toughy.

INGREDIENTS:

  • DOUGH
    • 3/4 cup butter
    • 1 cup water
    • 3 packages active dry yeast
    • 1/2 cup granulated sugar
    • 1 cup milk, scalded and cooled
    • 3 large eggs
    • 1 1/4 tsp kosher salt
    • 3 1/2 cup all-purpose flour
    • 1/2 cup raisins
    • 3 1/2 cup whole wheat flour
  • FILLING
    •  2 cups brown sugar, packed
    • 4 tbsp ground cinnamon
    • 1 1/2 stick of melted butter 
  • ICING
    • 3 ounces cream cheese, softened
    • 3 tbsp milk
    • 2 cups confectioners' sugar
    • 3/4 tsp vanilla extract
    • 1/3 tsp salt
DIRECTIONS:

Step one:  make the dough.
Combine water (should be just slightly warm to the touch), yeast and sugar in a large mixing bowl; let stand 5 minutes.  Meanwhile, add butter to cooling milk in the saucepan to soften.  When entirely cool, add milk mixture to the yeast mixture.  Stir well.  Add eggs and salt and stir well again.  Slowly add the all-purpose flour; mix well.  Add 2 1/2 cups of the whole wheat flour; mix until the dough is quite sticky and begins to stick to the sides of the bowl.

Step two: knead the dough. 
Sprinkle 1/2 cup of the remaining whole wheat flour onto a large board.  Knead dough about 10 minutes until dough is smooth, adding more flour if needed. Be very gentle when kneeding, if you're too rough with the dough it'll be tough after bakingt. After kneeding, the dough should be still soft and almost sticky. Shape dough into a ball and place in a large greased bowl, turning to grease the entire ball. Cover with a damp towel and let rise until double in bulk (takes about 45 minutes).
 


Step three: make the filling. 

Mix together melted butter, brown sugar, cinnamon, raisins and walnuts.
Step four: roll the dough. 
Turn dough onto large flour board. Roll out into a 24 x 20 inch rectangle. Dough will be thin at this point. Spread entire rectangle of dough with the filling mixture.  Roll rectangle tightly from long side.  Make sure you end with the seam side on bottom.  Shape with hands to make uniform in size from end to end. With very sharp knife (or a long piece of dental floss works too) cut roll into 16 equal slices.
 








Step five: let them rise. 
Preheat oven to 350 degrees Farenheit.  Place each piece side by side in two well greased 13 x 9 x 3 inch metal baking pans.  Cover with a warm, damp towel and let rise in warm place (like over the oven) for 30 to 40 minutes until almost double in size.

 

Step six: bake those buns. 
Bake at 350 degrees Farenheit until nicely browned and filling is bubbling (about 35 minutes).
Step seven: make the frosting.
While rolls are baking, beat together cream cheese, 3 tbsp milk, confectioners' sugar, vanilla extract and salt. 

Step eight: set it up to serve. 
When you remove from oven, invert onto serving platter or baking sheet to allow syrup to drip from pan onto rolls.   

Step nine: frost them.
Spread frosting on warm rolls before serving.

NOTE: If you like to read my blog, please help me out by becoming a follower of my blog.  Also, keep the recipe requests coming!

Thanks,

Rebel Baker

2 comments:

  1. I noticed it doesn't say how much butter to use in the dough, only in the filling. It looks delicious, though, and I want to try it out as soon as I know how much butter I need.
    Keep up the good work!

    ReplyDelete
  2. Oh I'm sorry! My mistake. I will adjust the recipe stat. FYI: I used 3/4 cup of unsalted butter.

    ReplyDelete