Epic cinnamon buns

Epic? You think I might be joking, but I am dead serious. Cut sugar for a whole week to make space in your life for these babies, and prepare for a oh so sweet sugar high… Yup, they´re that good!

My husband has a thing for cinnamon buns; the real soft, but just gooey enough, sugary, cinnamoney, icing covered kind. In the category of Cinnabons and the like. He found a recipe that he wanted me to try and dropped me a subtle little hint on my Facebook wall.

What could I do, other than accept the challenge and get to baking? I mean he is my husband and all… 🙂 I used the recipe basically as it was, however substituted vanilla extract with a real vanilla pod. The icing also ended up a little altered compared to the original recipe, but that´s just how it worked out for me.

Let´s get down to business:

Dough:

  • 1 package (50 grams) yeast (fresh or dry, whatever rocks your boat)
  • 1 3/4 cups of milk (1 1/4 cup for the dough + 1/2 cup for the icing), warmed with the vanilla pod
  • 1 vanilla pod
  • 1/2 cup white sugar
  • 1 ts salt
  • 6 TS unsalted butter, softened
  • 2 eggs
  • 4-4 1/2 cups flour

Filling:

  • 1 cup packed dark brown sugar
  • 2 TS ground cinnamon
  • 1/8 ts ground cloves
  • 2 TS softened butter (to spread over the dough)

Icing:

  • 1/2 – 1 package cream cheese, very soft
  • (1/2 cup milk that was warmed with the vanilla pod, cooled)
  • 1 – 2 cups powdered sugar

Norsk:

Deig:

  • 1 pakke gjær (50 g; fersk eller tørr)
  • 1 3/4 kopper melk (1 1/4 kopp til deigen + 1/2 kopp til glasuren), varmet med vaniljestanga
  • 1 vaniljestang
  • 1/2 kopp sukker
  • 1 ts salt
  • 6 ss smør, temperert
  • 2 egg
  • 4-4 1/2 kopper mel

Fyll:

  • 1 kopp brunt sukker
  • 2 ss kanel
  • 1/8 ts malt nellik
  • 2 ss temperert smør (til å smøre på deigen)

Glasur:

  • 1/2 – 1 pakke kremost naturell, temperert
  • (1/2 kopp melk som ble varma med vaniljestanga, avkjølt)
  • 1 – 2 kopper melis

Let´s start by making the “vanilla milk” that will flavor both the dough and the icing. Slice the vanilla pod in two, the long way, and scrape out the beautiful, black seeds. Add the seeds and the halved pod into a pot and add the milk. Gently warm it up until almost boiling, stir to make sure it doesn´t burn, and remove from the heat.

Put aside (and chill) half a cup for the icing, the rest should cool to just above body temperature. Dissolve the yeast into the tempered milk, and add the rest of the ingredients for the dough. Add the flour a cup at the time, use the last half cup or so to adjust the dough. Knead by hand or use your kitchen machine to get a nice, smooth dough. Put it back in the bowl, sprinkle with a little fairy dust (or flour if you´ve run out of fairy dust), cover with plastic wrap and/or a towel and place it somewhere nice and warm. Let it rise until it has doubled in size (an hour or two).

Use the time while the dough is rising to make the filling and the icing. For the filling: Mix the brown sugar, cinnamon and cloves. And for the icing, use a whisk to mix all the ingredients, adding the powdered sugar last. I started by using half a package of cream cheese, but ended up adding the whole package. In turn I also needed more powdered sugar to get the right balance. I suggest you start with the smaller amounts and adjust the icing to your liking.

When the dough is done rising, knead it a little and roll it out into one big rectangle. The butter should be soft enough so that it spreads easily over the dough. Spread the brown sugar mix over the entire buttered dough rectangle.

Roll it up (the long way) and cut into disks that are about 5 cm (2 inches) thick. Generously butter a baking tin and place 5-7 disks into it. This recipe was enough for two of these tins. I actually took one aside, covered it with plastic wrap and refrigerated it until the following day. Just make sure to give it some time to get back to room temperature and rise nicely before baking.

Cover with a clean kitchen towel and let it rise for 30-40 minutes. They should now be looking something like this.

Bake at 175 degrees Celsius / 350 degrees Fahrenheit for about 30 minutes. The buns should be a little brown on top.

Wow. Hold your horses. I know you want to eat it right away, but wait just a second. Wait for the icing.

Let´s take a closer look.

Un-huh. I have nothing further, your honor.

Accept the sugar, embrace the sugar, add a little elevation to your day!

XOXO, Karen

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6 thoughts on “Epic cinnamon buns

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