Thursday, March 27, 2008
On the King Arthur website they are referred to as Cinna-Buns and trust me they completely put Cinnayouknowwho to shame. My family adores these and I have tweaked the recipe just a bit, to make them even more delicious! It is not nearly as hard as it sounds to make.
1 cup (8 ounces) lukewarm milk
2 large eggs, room temperature (to quickly get them to room temp I put them in my bra while I am assesmbling the ingredients, works like a charm!)
1/3 cup unsalted butter, cut up
4 1/2 cups 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 unsalted butter, softened (I only use about 1/4 cup butter)
1 cup chopped pecans (the recipe does not call for this but it is a great addition)
1 cup brown sugar, packed, (personally I use only 3/4 cup brown sugar, the entire cup just seems like too much when you start spreading it)
3 tablespoons cinnamon
One 3-ounce package cream cheese, softened, *I use a large brick*
1/4 cup (2 ounces) unsalted butter, softened
1 1/2 cups powdered 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. *I turn the oven light on and place in the center rack*, it makes it just warm enough to help it rise.
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 as well as the pecans.
Starting with a short end, tightly roll the dough into a log, and cut it into 12 slices. I cut in half then half again, etc.
Place the buns in a lightly greased 9 x 13-inch pan. (I use two cake pans) Cover the pans with a proof cover or plastic wrap, and let the buns rise until they’re nearly doubled, about 30 minutes. (it actually takes about an hour)
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.
We are sick of being disappointed with our local pizzeria's so we decided to make our own pizza. I searched a bit and found a great...
We were scheduled to get together with our dear friends, and I was planning on making this comfort food meal. Unfortunately, hubbies School...
My husband and his work mates are in love with something called Famous Dave's Bread Pudding, which they always have when they are in Ar...