Recipe: Cinnamon Buns

Recipe Source: The King Arthur Flour Baker's Companion.  Countryman Press, Woodstock, 2003 pp. 217-8.

I'm not sure why I like cinnamon buns so much.  They certainly weren't a normal part of my childhood.  I remember a cinnamon bun store in the mall, but it's not as if I went there often.  Somehow, somewhere in between moving away from home and now I decided that cinnamon buns were a very good thing indeed.  They had become comforting and delicious.  I had been craving them for a while, and decided to finally give in and make them.  (This decision was aided by my husband, who upon hearing of my intention to eventually make cinnamon buns asked me, "Are the cinnamon buns ready yet?" every five minutes for several days.) 

It's a pity that they were not worth the wait.  At least, I didn't think so.  To my tastes the pastries were much drier than they ought to have been, much harder.  Furthermore, despite my having doubled the amount of cinnamon in the filling, most of the flavor was sugar.  To me, these were a grave disappointment.  My husband, on the other hand, really liked them.  He actually preferred the hard texture to the softer, chewier cinnamon buns I like.  As you can tell from the second photo, Minette seconded his opinion.  So take what I've said about them with a grain of salt - everyone has their own tastes. 

Cinnamon Buns (makes 12; approx. $0.30/serving)

14 3/4 ounces flour

2 teaspoons active dry yeast

1 1/4 ounces sugar

2 tablespoons nonfat dry milk

1 1/4 teaspoons salt

1 egg, plus enough lukewarm water to make 1 cup

1 teaspoon vanilla

2 tablespoons soft butter

1/4 cup softened butter

5 1/4 ounces sugar mixed with 2 tablespoons cinnamon

3 tablespoons heavy cream

4 ounces confectioner's sugar

Equipment:

• Stand mixer
• Bowl
• Rolling pin
• Baking sheets

1. Combine the first 1 1/4 ounce sugar with the egg and water mixture and the yeast.  Let stand until frothy, at least 5 minutes.
2. Combine the proofed yeast with the flour, nonfat milk, salt, vanilla and 1 ounce softened butter.  Knead until a soft, smooth dough is formed in the stand mixer.  Cover and let rise 1 1/2 hours; it should just about double in size. 
3. Turn the dough out onto a work surface and roll into a rectangle. 
4. Spread the next 2 ounces of softened butter over the dough, leaving about 1" uncovered on the side closest to you. 
5. Combine the sugar and the cinnamon, then sprinkle over the butter. 
6. Roll the dough into a log. 
7. Cut the log in half, then cut each half into six equal pieces. 
8. Arrange the pieces on the baking sheets.  Cover and let rise 45 minutes or so, until very puffy.
9. Preheat your oven to 350.
10. Bake 20 - 25 minutes, until golden. 
11. Let cool.
12. Combine the confectioner's sugar and cream.  Frost the cinnamon buns. 
13. Devour.