Friday, February 12, 2010

Snowy Day Cinnamon Buns

So I told yohboh if it really did snow that I would make cinnamon buns. Well it really did snow. And I am a woman of my word.


Cinnamon Buns

3 T yeast
1/2 cup warm water
1 teaspoon of honey

3/4 cup unsalted butter
1 cup milk
3/4 cup sugar
1 1/4 teaspoons salt

6 eggs
About 9 cups of flour

Bloom the yeast in the water and honey.

In a microwave-safe bowl, microwave the butter, milk, sugar, and salt until the butter is melted. Stir to combine. Add the eggs and whip to combine. The butter mixture should feel comfortably warm to the touch.

Put the yeast in a large bowl. Add the butter mixture and combine well. Add 8 cups of flour and mix. When the dough starts pulling away from the sides, dump it out onto a floured board and knead in an additional cup of flour. When the dough is all satiny, put into a buttered bowl and let rise for an hour.

In that hour you make the cinnamon bun filling.

2 pounds of brown sugar
1 pound of butter
1/2 cup of cinnamon

Whip the butter until very fluffy. Add the sugar and cinnamon. It will resemble creamy peanut butter.

Now you pour out the dough onto the same floured board and roll it out with a floured rolling pin until it is 24 x 36 inches. Spread the filling onto the rolled out dough. Now roll up the dough tightly. Roll it from the long side. It will take a while, be patient. If I can do this, you can too. It will resemble those play-doh snakes you made in kindergarten. The ones that were thinner at the ends and fatter in the middle. Now cut them up into one inch slices and put into a greased pan.
(I freeze a lot of them at this step)
Let the dough rise for another hour.

During this hour, make the frosting.

Cream Cheese Frosting
8 ounces of cream cheese softened
1 stick of butter
1 tablespoon vanilla
1/4 cup milk
16 ounces of powdered sugar

Whip the cream cheese and butter until fluffy. Add the vanilla and milk. Whip some more. Sift the sugar in until light and fluffy.

Now bake the rolls at 350 for about 30 minutes.

Take them out and schmear the frosting on them. And eat them standing up and moaning because they are that good.

If you freeze them at where I suggested, what I do is let them defrost overnight in the fridge and put them in the oven the following morning at 350 for about 30 minutes. I would recommend putting a pan of hot water underneath the rolls in the oven. It makes them much more poofier. I actually freeze a good portion of the frosting as well. I hack off a lump of the frosting and put the cold frosting on the fresh from the oven rolls and let the frosting melt.

This makes 36 buns. I freeze them in packs of three so for the next 10 weeks, guess what we are having for Sunday breakfast?

1 comment:

KP said...

Those look amazing, Min! Yum!