Thursday, March 22, 2012

What I did today .... Cinnamon Buns

My Cinnamon Buns ....

1 ¾ cup water, lukewarm
1 envelope (1 ½ teaspoons) instant or rapid-rise yeast
4 large eggs, room temperature
½ cup honey
1 ½ teaspoons salt
½ cup butter, melted
7 cups all-purpose flour

For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off. Grease foil and a medium bowl.

Mix water and yeast in liquid measuring cup until yeast dissolves, then whisk in eggs, butter, and honey. In bowl of stand mixer fitted with dough hook, mix flour, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and continue to mix until dough is smooth and comes away from sides of bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.

Caramel Sauce
6 tablespoons butter, room temperature
½ cup brown sugar
Pinch salt

In a small bowl, cream together the butter with the brown sugar. Spread mixture evenly over the bottom of a 9”x13” baking pan. Set aside.

Cinnamon Filling
1 ½ cups packed light brown sugar
1 ½ tablespoons ground cinnamon
¼ teaspoon salt
4 tablespoons unsalted butter , softened

Combine brown sugar, cinnamon, salt, and butter in small bowl. 

To Prep: Turn dough out onto lightly floured surface. Roll dough into 18-inch square:

Sprinkle evenly with filling to 1/2 inch from edge:

With Pecans:

Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, 
and using a serrated knife, cut into 12 pieces. 

Transfer pieces, cut-side up, to prepared pan. 

Cover with plastic wrap or a towel and let rise in warm spot
until doubled in size, about 1 hour.

Risen and Ready for the Oven:

For Baking: Heat oven to 350°. Bake until deep golden brown and filling is melted, 35 to 40 minutes ( I like to rotate them half way between so they bake evenly in my oven).

Remove from oven and run a knife around the edge of the rolls to loosen them from the side of the pan. 

Invert on a foiled lined baking sheet and let cool a bit before serving -- If you can.


Hope you enjoy this recipe and have fun making these!

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