For a second close your eyes. OK, never mind, wait until you've finished this sentence and then close your eyes and imagine sticky, sweet warm Cinnamon Buns.
OK now that I’ve spoilt any idea of eating anything but cinnamon buns for you, I’ll tell you how this recipe happened. I got a carb craving. These tend to happen when I haven’t eaten supper yet because I am waiting for Kai to come home from work. This craving was different and not just any carbs would do. I wanted bread but it had to be sweet. This caused my quest to find the perfect cinnamon bun recipe.
I turned first to “The Joy of Cooking”. I thought that since it was a classic cookbook, it would be just what I needed to rid my mind of the cinnamon bun torment. Alas, this did not end my suffering. I found the cinnamon bun recipe just wasn’t what I was looking for.
After many tries and many different ways to many buns, I have cobbled together a recipe that I think is perfect. The bread was inspired by Flo Braker’s Lemon Scented Pull Apart Coffee Cake from Baking for all Occasions. The filling is straight from Michael Smith’s Cinnamon Bun Recipe.
So enough talking, here’s the recipe.
Cinnamon Buns (Makes 9 Buns)
2 1/4 tsp. Quick Rise Yeast
1/4 cup Warm Water (The hottest your tap goes will be fine)
3 cups All Purpose Flour (I use unbleached but either works)
1/4 cup Sugar
1/2 tsp. Salt
1/4 cup or 4 tbls. Butter (Melted)
1/3 cup milk
2 Large Eggs
1/2 tsp. Vanilla
1 cup Brown Sugar
1/2 cup or 8 tbls. Salted Butter
2 tbls. Cinnamon
The first thing you’re going to want to do is take your butter for the filling out of the fridge this way by the time you need it, it will be room temperature and WAY easier to work with.
While you’re letting the yeast rise, you can assemble the dough’s dry ingredients. Mix all the dry ingredients in a large bowl (use your biggest bowl for this step) and make a well or dip in the centre (to put your wet ingredients in).
To prepare your wet ingredients you’re first going to melt your butter and warm up your milk in a separate bowl. You can do this over the stove in a pot but to avoid the burning risk it is also possible to warm in the microwave (which is what I prefer). Pour your butter mixture into the well in your dry ingredients. To lessen the dishes, crack and mix your eggs in the butter bowl and then add them to the well before finally adding the vanilla.
Now you’re going to preheat your oven to 350º F.
Spread your filling onto the shape getting as close to the edges as possible. I used a butter knife for obvious reasons.
Bake your rolls for about 35 minutes until they are golden and cooked through. Let the rolls cool and enjoy your ooey gooey indulgence.
I was thinking next time I might do lemon flavoured buns or maybe something savoury. What kind of swirly bun combinations would you like to try? Happy Bun Making!
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