Scrumptious, Gooey Cinnamon Buns with Cream Cheese Frosting

Let me start by saying, and I apologize if this comes across as rude, but you ABSOLUTELY, HAVE TO, make these cinnamon buns. Stop what you’re doing right now, grab the ingredients (you probably have them all on hand anyway) and bake these.

Trust me, you won’t be sorry.

Your waist line might be, but your heart will be filled with pure, delicious joy….

I don’t know who it was that thought to mix cinnamon with butter, sugar, and flour – someone in Sweden where the rolls are said to have originated – but I’d like to travel back in time and shake that person’s hand and thank him or her for their contribution to society! That is how strongly I feel about this sweet, yeast dough…I never said I was normal…

Before I continue, for those people for whom cinnamon is their worst nightmare all I have to say is this: my Mom detests the stuff, yet she likes these. Maybe that’s just more proof of how good these are.

The recipe itself is pretty simple, although a little time consuming as you have to wait for the dough to proof. And, as you know by now, I hate baking but I’ll put aside my loathing for it and make these any chance I get.

On to the recipe…

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In a small saucepan, heat up some milk, oil (vegetable, rapeseed, grapeseed – a neutral tasting oil is what you’re looking for here. You don’t want your buns to taste of cinnamon and olive oil after all) and sugar. You want to bring it to just below the boiling point. You need it to be hot enough to completely dissolve the sugar, but you don’t want to scald the milk – watch it fairly closely.

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Once the milk is hot enough, remove it from the saucepan, add it to a bowl and test your patience, by letting it come down in temperature until it is lukewarm. For those of you that are not patient enough *ahem, me*, you can add cold water to a larger bowl, drop some ice cubes into it and place the bowl with your milk mixture into it, stirring until the temperature is just right.

In the meantime, in a large bowl, measure out 3 cups of flour. True bakers will tell you to sift the flour, and to use level cup measures, etc. I’m not a true baker so I don’t do this – I dunk the measuring cup into the flour, pull it out and toss it in a bowl, but by all means, you be you and I’ll be me…yes, you have heard that line before in James Bay song….

Once your milk has cooled to lukewarm, sprinkle some yeast over the top and let it bloom for a minute or so. Then pour the mixture into the flour. Mix with a spatula or wooden spoon until everything is incorporated. This will be a very wet, sticky mixture. Cover it with a tea towel, pour yourself a coffee and place the bowl in a warm, draft-less place for 1 hour until it doubles in size.

Drink your coffee, do your morning exercises, start a crossword, then check on the dough. Ahhh….look at it, has it doubled in size? Great – let’s keep going.

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Add some baking powder, baking soda, salt, and another cup and a half of flour right on top of the risen dough. Mix it in well. The extra flour will make it more difficult to mix, so you’ll need some elbow grease here. Once everything is mixed, you should have a sticky dough that’s a little easier to handle. Let it sit while you prepare your filling.

The filling is softened butter, sugar, and cinnamon – that’s it. Mix all the ingredients together until it’s a delicious, sugary paste.

Now take a big handful of flour and toss it on the kitchen counter, or any other large, clean surface. Toss some flour on top of the dough, flour your rolling pin and roll the dough into a large rectangle.

Add dollops of the cinnamon mixture and spread it out thinly. Then start rolling. Usually, recipes say to roll starting from the furthest edge and rolling towards you, but I’m not that coordinated, and I don’t think you get as tight a roll as you need doing it that way so I break all the rules and roll away from me.

Once you have a nice log, cut the dough using a serrated knife, or dental floss if you really want a perfect cut. I cut the rolls into 2-inch size pieces, again, I don’t take the measuring tape out or anything, but you want them sort of the same size so they bake evenly. Add them to a nicely greased tray and let them hang out and mingle for 20 minutes – long enough to preheat your oven to 375ºF.

 

Bake the rolls for 18-20 minutes until golden brown and delicious. Then take them out of the oven and resist the temptation to dive right in. Let them cool while you prepare the frosting.

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To make the frosting, beat one block of cream cheese, with some butter, two cups of icing sugar and vanilla to taste.

Once the cinnamon buns are cool enough so that the frosting won’t melt, spoon, pipe, dunk or spread the frosting on them.

Now sit back and enjoy the fruits of your labor. Take a bite…close your eyes…and savor the sticky, gooey, cinnamon experience.

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Make these…you won’t regret it!

 

 

Gooey Cinnamon Buns and Cream Cheese Frosting

  • Servings: 15
  • Difficulty: Fairly Easy
  • Print

Sweet Yeast Dough

  • 2 cups milk
  • ½ cup oil (neutral flavour)
  • ½ cup sugar
  • 2¼ tsp yeast
  • 4½ flour, divided
  • ½ Tsp baking powder
  • ½ Tsp baking soda
  • ½ Tbsp salt

In a sauce pan combine, milk, oil and sugar. Heat until just boiling then allow to cool to lukewarm. When the milk mixture is lukewarm, sprinkle the yeast on top. In a large bowl, measure 3 cups of flour and add the milk mixture. Stir until everything is well incorporated.

Cover the dough with a tea towel and allow to proof for 1 hour.

Once doubled in size, add the remaining 1.5 cups flour, the baking powder, baking soda, and salt to the dough and stir until everything is well mixed. The dough will be sticky. Allow to rest while you make the filling.

Filling:

  • 1 cup butter, softened
  • 1 cup sugar
  • 3 Tbsp cinnamon

Mix all ingredients into a paste.

Flour the counter and the dough and roll out your dough into a rectangle. Dollop the filling all over. Spread it thinly to cover the dough. Roll the dough into a log and cut 2-inch rolls. Place in a well greased baking dish and allow to rise again for 20 minutes. Preheat the oven to 375ºF while you wait.

Bake the buns for 18-20 minutes until golden brown and delicious.

Cream Cheese Frosting:

  • 250 g cream cheese, softened
  • ¼ cup butter
  • 2 cups icing sugar
  • 2 tsp vanilla
  • pinch of salt

Mix all ingredients with a hand mixer until smooth.

Once the cinnamon buns have cooled, spread the icing on them and enjoy

mixed. The dough will be sticky. Allow to rest while you make the filling.

Filling:

  • 1 cup butter, softened
  • 1 cup sugar
  • 3 Tbsp cinnamon

Mix all ingredients into a paste.

Flour the counter and the dough and roll out your dough into a rectangle. Dollop the filling all over. Spread it thinly to cover the dough. Roll the dough into a log and cut 2-inch rolls. Place in a well greased baking dish and allow to rise again for 20 minutes. Preheat the oven to 375ºF while you wait.

Bake the buns for 18-20 minutes until golden brown and delicious.

Cream Cheese Frosting:

  • 250 g cream cheese, softened
  • ¼ cup butter
  • 2 cups icing sugar
  • 2 tsp vanilla
  • pinch of salt

Mix all ingredients with a hand mixer until smooth.

Once the cinnamon buns have cooled, spread the icing on them and enjoy!

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