Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Ruhlman’s Cinnamon Buns




Source of Recipe


Michael Ruhlman's Twenty


Recipe Introduction


Soft and pillowy buns with a light glaze. These are not those super gooey Cinnabon-type buns. I love both kinds, but I think I’d make these more often. You can make these up to the second rising (after cutting the rolls and placing them on the baking sheet), cover with plastic wrap and refrigerate. You’ll need to remove them from the refrigerator and let rise at least 90 minutes in a warm place. It’s great to be able to have them for a company breakfast without having to get up at 4am!


List of Ingredients




DOUGH:
5 c./700 grams AP or bread flour
2 t. active dry yeast
2 t. kosher salt
¼ c./50 grams sugar
2 large eggs
1 1/4 c./300 ml buttermilk, warmed for 40 seconds in the microwave
4 T./55 grams butter, melted

FILLING:
1/4 c./50 grams sugar
4 t. cinnamon
4 T./55 grams butter, softened

GLAZE:
2 c./200 grams 10X
1 t. vanilla extract
1/4 to 3/8 c./60 to 90 ml milk, warmed


Recipe



DOUGH:
In a stand mixer, with the paddle attachment, mix together the flour, yeast, salt, sugar and eggs. Mix in the buttermilk and melted butter. Mix until it comes together. Change attachment to the dough hook and mix until the dough is tacky (but not sticky) and can be stretched to translucency (about 6-7 minutes).

Oil a bowl and roll the dough into a ball and put in the bowl. Roll around to coat in oil, cover with plastic wrap and let rise until doubled, 60-90 minutes.

On a floured surface roll the dough out to a 12x14-inch rectangle, 1/2 to 2/3-inch thick. If it is resisting rolling out, cover with a towel and let rest for 5 minutes.

FILLING:
Mix the sugar and cinnamon. Spread the butter over the dough and sprinkle with the cinnamon-sugar. Roll the dough up from the long edge. Pinch the seam closed and roll back and forth a little to seal. Cut the dough into 1 1/4-inch pieces. You can use a serrated knife or unflavored dental floss.

Line a baking sheet with parchment paper and place the rolls on the pan – sides shouldn’t touch. Cover with a towel and let rise in a warm place until doubled – 60-90 minutes.

Preheat oven to 350 degrees. Place the rolls in the oven and bake 20 to 30 minutes. They should be golden brown. Let cool until just warm before glazing.

GLAZE:
Mix the 10x, vanilla and enough warm milk to make a thick glaze. Brush the buns with the glaze and let cool.

Makes 12-15 buns.