Friday, 18 March 2011

Weekend Baking: Cinnamon Swirl Buns

Happy Weekend, everybody!

All right, everyone says you shouldn't give away your best recipes but I think it's criminal to keep goodness to yourself like that so here is my super yummy Cinnamon Swirl Buns recipe : )

I've been eyeing this Kitchenaid stand mixer for quite some time now and you can use yours, if you have one, although, I really lve to knead it by hand because it comes together just as quickly and I feel this irrational sense of accomplishment goin' it old skool, if you will.

Also, I like big buns and I cannot lie so, I've made 9 big ones as opposed to 18 smaller ones. Either works just as well, though.

Adapted from
Smitten Kitchen

1 cup whole milk
3 tablespoons very soft, unsalted butter
3 1/2 cups (or more) all purpose flour, divided
1/2 cup sugar
1 large egg
2 teaspoons instant yeast 
1 teaspoon salt

In a graduated measuring cup, heat your milk + 2 tbsp of the sugar in your microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, about 30 to 45 seconds. Add the yeast and let stand for 5 minutes until it starts bubbling and frothing. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, butter, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add additional 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. (You may also use a dough hook attachment for this process.) Form into ball.

Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

3/4 cup packed golden brown sugar
2 tablespoons ground cinnamon
1/4 cup unsalted butter, at room temperature
Pinch of salt

Mix brown sugar, cinnamon and pinch of salt in medium bowl.
Press down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon mixture evenly over butter. Starting at the longer side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut your log of dough crosswise with thin sharp knife (a good serrated worked well here) into 18 equal slices (each about 1/2 to 3/4 inch wide).

Line two 8 or 9-inch square baking dishes (as I said before, I used only one pan because I divided my dough into 9 buns) with with parchment paper. Divide rolls between baking dishes, arranging swirl side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes, though yours, like mine, may take longer. Don’t skimp on the double-rising time.

Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

1 cup icing sugar
+/- 4 tbsp milk
3/4 cup chopped, toasted pecans

Sift sugar into a bowl and stir in enough milk to make a thick white glaze that just runs. Mix in the pecans and drizzle evenly over you cinnamon buns once you've turned them right side up again.

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