CINNA-BUNS

 

  • Cooking Time: 15
  • Servings: 12
  • Preparation Time:

Backstory

This recipe is originally from the King Arthur Flour website, although it is no longer available there, and has a few slight changes.

Ingredients

  • 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
  • Filling
  • 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

Directions

  • 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.
  • 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 overnight.
  • 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.

Categories: Bread  Breakfast  Brunch  Mixer  Oven  Roll 

Website Credit: King Arthur Flour website

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