This recipe comes from The King Arthur Flour Baker’s Companion, which is a great baking resource, as the title suggests.

Cinnamon Buns/Rolls

  • makes 12 buns
  • baking temperature 350°F

Dough

  • 3 1/2 unbleached all-purpose flour
  • 2 tsp instant yeast
  • 3 Tbsp sugar
  • 1 Tbsp granular lecithin (optional, but helpful)
  • 2 Tbsp nonfat dry milk
  • 1 1/4 tsp salt
  • 1 large egg plus enough water to make 1 cup
  • 1 tsp vanilla extract
  • 2 Tbsp soft butter

Filling

  • 1/4 cup (2 ounces) soft butter
  • 3/4 cup sugar mixed with
  • 1 Tbsp cinnamon
  • 1/2 cup nuts, raisins, or chocolate chips

Icing

  • 3 Tbsp heavy cream or 2 Tbsp water
  • 1 cup (four ounces) confectioners’ sugar

For the dough

Mix and knead together all the dough ingredients by hand or mixer to form a soft, smooth dough. Place it in a greased bowl, cover, and let it rise in a warm place for 1 to 1 1/2 hours; it should almost double in size.

To assemble

Turn out the dough onto a lightly greased surface and roll it into a rectangle measuring about 11 x 20 inches. Spread a thin layer of soft butter over the dough, leaving about 1 inch uncovered on the short side nearest you. Sprinkle with the cinnamon sugar and nuts, raisins, or chips of your choice. Starting with the short edge covered with filling, roll the dough into a log. Use a serrated knife to gently saw the log in half, then cut each side of the log into six equal pieces. Place the buns in a lightly greased 9 x 13-inch pan, pressing down slightly. Cover the buns and let them rise in a warm place for 45 minutes to 1 1/4 hours, until they are quite puffy (see pictures for all these steps).

Preheat the oven to 350°F. Bake the buns for 20-25 minutes, until they’re golden brown. Remove from the oven and let them cool in the pan for 10 minutes, then turn them out of the pan and let them cool to just slightly warm before frosting.

To make the icing

Mix the heavy cream and confectioners’ sugar to make a creamy glaze; use water for a thinner glaze. Spread the icing on the buns.

 

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