I had such a big craving for cinnamon buns last week and it’s been over a year since I made some so I decided this past weekend was a great time to continue my search for the best cinnamon bun recipe. This on is from King Arthur flour and definitely did not disappoint. The dough was really easy to work with as well, which really made a difference when rolling out to the correct size. It seemed like there was a ridiculous amount of butter and filling but I went for it. Everything was going great but I was in a bit of a hurry and didn’t use my oven thermometer to make sure the temperature was perfect, and I forgot to set the timer so I ended up guesstimating how long they were in the oven. They got quite brown on the bottom and sides but it seemed like the middles were a bit too doughy so I put them in for 5 more minutes on 350 instead of 400 and I think it helped. Taste wise they were great. Lots of filling and the icing was fab. This one is definitely worth a second shot, and an attempt at making the dough the night before. I’ll post an update at some point I’m sure.
Note: There was some discussion on bakingcircle.com about whether or not these buns should be refrigerated, due to the cream cheese in the icing. I got around this by adding the icing after the buns were separated, just before eating. The buns on their own can be frozen and defrosted, then warmed and frosted.
1 cup (8 ounces) lukewarm milk
2 large eggs, room temperature
1/3 cup (2 5/8 ounces) unsalted butter, cut up
4 3/4 cups (20 ounces) Mellow Pastry Blend OR 4 1/2 cups (19 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 3/4 teaspoons salt
1/2 cup (3 1/2 ounces) sugar
2 1/2 teaspoons instant yeast
1/3 cup (2 5/8 ounces) unsalted butter, softened
1 cup (7 1/4 ounces) brown sugar, packed
3 tablespoons (3/4 ounce) ground cinnamon
one 3-ounce package cream cheese, softened
1/4 cup (2 ounces) unsalted butter, softened
1 1/2 cups (6 ounces) glazing or confectioners’ sugar
1/2 teaspoon vanilla extract
Manual/Mixer Method: Combine all of the dough ingredients in a large mixing bowl, stirring till the mixture becomes cohesive. Transfer the dough to a lightly oiled work surface, and knead it for 5 to 8 minutes, till it’s smooth. Or knead it in an electric mixer, using the dough hook, for 4 to 7 minutes at medium speed. Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl with a proof cover or plastic wrap, and let it rise for 60 minutes, till it’s nearly doubled in bulk.
Bread Machine Method: Place all of the dough ingredients into the pan of your bread machine in the order recommended by the manufacturer (usually, liquids first, yeast last). Program the machine for dough or manual, and press Start. After about 10 minutes of kneading, check the dough’s consistency; it should be fairly smooth, not too sticky, not dry and “gnarly.” Adjust its consistency with additional flour or water, if necessary, and allow the machine to complete its cycle.
Assembly: Transfer the dough to a lightly greased work surface, and roll it into a 16 x 21-inch rectangle. Spread the dough with the 1/3 cup butter. Mix the brown sugar and cinnamon, and sprinkle it evenly over the dough.
Starting with a short end, roll the dough into a log, and cut it into 12 slices. Place the buns in a lightly greased 9 x 13-inch pan. Cover the pan with a proof cover or plastic wrap, and let the buns rise until they’re nearly doubled, about 30 minutes.
Bake the buns in a preheated 400°F oven until they’re golden brown, about 15 minutes. While the buns are baking, make the icing.
Icing: In a small bowl, beat together the cream cheese, butter, sugar, and vanilla. Spread the icing on the buns while they’re warm. Yield: 12 big buns.
Nutrition information per serving (1 bun, 146g): 502 cal, 18g fat, 8g protein, 37g complex carbohydrates, 40g sugar, 2g dietary fiber, 84mg cholesterol, 364mg sodium, 200mg potassium, 181RE vitamin A, 1mg vitamin C, 4mg iron, 71mg calcium, 101mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. XIII, No. 4, Spring 2002 issue.