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Cinnamon Buns




Source of Recipe


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Recipe Introduction


Make-ahead trick: Make the dough, let it rise in the bowl, then shape the rolls and let them rise for 30 minutes. (They won't rise much.) Place them on a baking pan and freeze until hard, 45 minutes to 1 hour. Take them from the freezer and toss into a resealable plastic bag. Use a straw to suck out any additional air to create your own vacuum pack. When ready to bake, remove from freezer and let them sit on a baking pan until thawed and risen, about 2 hours. Place in preheated oven and while they are baking as directed in the recipe, make the glaze. This recipe is for the quintessential cinnamon bun drizzled with thick white icing.


List of Ingredients





Makes 6 buns










Dough: 31/2 cups unbleached all-purpose flour

2 teaspoons instant yeast

3 tablespoons granulated sugar

2 tablespoons nonfat dry milk

11/4 teaspoons salt

1 egg plus enough water to make 1 cup

1 teaspoon vanilla

2 tablespoons butter, softened

Vegetable oil for greasing work surface and baking pan Filling: 1/2 cup granulated sugar

2 tablespoons ground cinnamon

2 tablespoons unbleached all-purpose flour

1/4 cup softened butter

1/2 cup nuts, raisins or chocolate chips

Icing: 3 tablespoons whipping cream or 2 tablespoons water

1 cup powdered sugar

To make dough: Mix and knead together by hand, mixer or bread machine flour, instant yeast, sugar, dry milk, salt, egg and water mixture, vanilla and butter to form a soft, smooth dough. Place it in a greased bowl, cover and allow it to rise in a warm place for 1 to 11/2 hours; it should almost double in size. To make filling: Mix together sugar, cinnamon and flour and set aside. To assemble: Turn dough out onto a lightly greased work surface and roll it into a rectangle measuring about 8 by 24 inches. Spread a thin layer of softened butter over the dough, leaving about 1 inch uncovered on the short side nearest you. Sprinkle with cinnamon-sugar mixture and any chips, nuts or raisins you desire. Starting with the short edge covered with filling, roll dough into a log.

Use a serrated knife to gently saw the log into 6 equal pieces. Place each bun into a lightly greased cup of an oversized muffin pan or onto a baking sheet (leaving about 2 inches between them), pressing down slightly. If not freezing at this point, cover buns and let them rise in a warm place for 45 minutes to 11/4 hours, until they're quite puffy.

Meanwhile preheat oven to 350 degrees. Bake buns for 20 to 25 minutes, or until golden brown. Remove from oven and let cool in pan for 10 minutes, then turn out of the pan and allow them to cool to just slightly warm before frosting. To make icing: Mix cream or water and powdered sugar to make a creamy glaze; use water for a thinner glaze. Drizzle icing over buns.


Recipe