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Archive for May 1st, 2017

Warning: there is nothing healthy about this.

Ok, sometimes it happens: I make a totally unhealthy recipe. We had a friend stay overnight because he and JT were heading down to Buffalo first thing in the morning, to see a hockey game so I made cinnamon buns. We had some for tasters and one each for breakfast, then I froze the rest. Now these damn things will be calling my name every time I open the freezer!

I was down in Florida last week for a bit of girl-time with one of my dearest friends. It was a wonderful break and the weather was amazing! Might have done a bit of shopping too!!! Sorry I was MIA on comments, will catch up this week. XOXO

Cinnamon Buns

Please click here for the original recipe

Makes 12 buns

Ingredients for dough:

  • 250 mL (1 cup) warm milk
  • 8 g 1(2tbsp) quick yeast
  • 590 g (about 4 1/4 cups) all-purpose unbleached flour
  • 55 g (1/4 cup) granulated sugar
  • 3 g (1 tsp) cinnamon
  • 6 g (1 tsp) salt
  • 2 eggs
  • 76 g (1/3 cup) unsalted butter, room temperature

Directions for dough:

  1. Combine yeast and warm milk and stir to dissolve yeast.
  2. In the large bowl of your KitchenAid mixer fitted with the scraping cookie dough hook, combine flour, sugar, cinnamon, salt, eggs and butter, blend until thoroughly combined.
  3. Add the milky yeast and switch to the dough hook. Knead the dough for about 5 minutes or until it comes away from the sides and is soft and silky.
  4. In a greased bowl, in a warm place, allow to rise until doubled in bulk (about 1 hour).
  5. Roll the dough into a rectangle about 0.5 cm (1/4 inch) thick, about 60 x 35.5 cm (24 x 14 inches).
  6. Spread the filling evenly over the rectangle to all side but one long side.
  7. Roll from the long side with filling to the edge into a tight roll, pinching the final side closed. Cut into 5 cm (2 inch) slices and place into a lightly greased pan 26.5 cm (10.5 inch) springform pan.
  8. Pre-heat the oven to 175° C (350° F). Let rest 15 minutes.
  9. Bake for 40-50 minutes until light golden brown and it has baked through (an internal temperature of 88–93°C (190–200° F ).
  10. Ice only right before serving.

Ingredients for Filling:

  • 245 g (1 cup) packed brown sugar
  • 18 g (2 1⁄2 tbsp) cinnamon
  • 76 g (1/3 cup) unsalted butter, room temperature

Directions for Filling:

  1. Combine all of the ingredients to make a smooth paste, set aside.

Ingredients for Icing:

  • 20 g (1/4 cup) butter, room temperature
  • 70 g (1/4 cup) cream cheese, room temperature
  • 200 g (1 1/2 cups) icing sugar
  • 3 mL (1/2 tsp) clear vanilla
  • 2-4 tbsp cold water
  • Pinch of salt

Directions for Icing:

  1. Combine all of the ingredients to make a smooth paste, set aside.

Notes:

  • I reduced the sugar by half in the dough from the original recipe as I find these things usually super sweet. I increased the flour to make up for the sugar.
  • I also added cinnamon to the dough.
  • I added water to the icing as I prefer it to be drizzled instead of dipped or smeared.

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