I have never really been a pastry person. When going to coffee shops or cafes I am not the kind of person who needs a scone or sweet treat to go with my latte. I can walk away from just about anything in those window displays while waiting for my milk to froth. J on the other hand has told me since we met, that he loves cinnamon buns. I respond by bragging about how easy they are to make, but I have yet to prove to him after 3 years, that I can in fact make this sinfully delicious treat. I finally made them for J last week, and I am pretty sure I ate almost as much as he did.
(adapted from joy of baking)
- 4 1/2 cups all purpose flour
- 1 packet active dry yeast (2 teaspoons)
- 1 cup milk
- 1/3 cup unsalted butter
- 1/3 cup white sugar
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cups packed brown sugar
- 1 tablespoon powdered cinnamon
- 2 teaspoons corn starch
- 1/2 cup unsalted butter
- raisins if you must (I left them out)
Icing (I cut this in half, but if you’re an icing lover make it all)
- 1 packet softened cream cheese
- 1/4 cup unsalted butter, at room temperature
- 1 cup icing sugar
- 1 teaspoon vanilla
In the bowl of your electric mixer, fitted with the paddle attachment (can use an electric hand mixer), combine 2 1/4 cups flour and the yeast.
In a small saucepan, stirring constantly, heat the milk, butter, sugar, and salt just till warm and the butter is almost melted.Gradually pour the milk mixture into the flour mixture, with the mixer on low-speed. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Then beat this mixture on high-speed for 3 minutes.
Replace the paddle attachment with the dough hook (or knead by hand), and knead in as much of the remaining 2 1/4 to 2 3/4 cups flour until you have a soft dough that is smooth and elastic (3 to 5 minutes), but not sticky. Shape the dough into a ball and place in a greased bowl, turning once. Cover with plastic wrap and let rise in a warm place until almost doubled (about 1 1/2 – 2 hours).
Roll the dough into a 12 inch square. Sprinkle the filling evenly over the rolled out dough and top with chunks of butter.
Roll the dough to form a log, starting at the end opposite the edge you brushed with cream. (Do not roll the dough too tightly or the centers of the rolls will pop up during baking.) Slice the log into eight equal-sized pieces. Arrange rolls in a greased 13 x 9 x 2 inch (33 x 23 x 5 cm) glass baking pan.
They’re obviously going to be the best fresh from the oven, but if you seal them in an airtight container or cover them in plastic wrap properly they can last for as long as you can last. I would like to say a week, but chances are you’re not going to have them around that long! I am pretty sure, now that J knows I can make these, that I will be making them a lot more! They’re amazing!