Tuesday, September 21, 2010

Silken Samarcand Cinnamon Buns

"With jellies smoother than the creamy curd/and lucent syrops, tinct with cinnamon;/Manna and Dates, in argosy transferr'd/from Fez; and spiced dainties, every one,/From silken Samarcand to cedar'd Lebanon." - from The Eve of St. Agnes, John Keats

Cinnamon Buns are a tasty harbinger of Fall. If you've ever made bread before, you're over half way to knowing how to make cinnamon buns. When they come out right, it's very delicious and impressive.

  • 2 cups warm whole milk (105 degrees F to 110 degrees F)
  • 2 (1/4 oz.) packages active dry yeast
  • 1/2 cup sugar, divided
  • 5 cups Bread flour
  • 1 tbsp. salt
  • 1 cup vegetable oil
  • 2 large eggs
  • 1 cup dark brown sugar
  • 2 tsp. ground cinnamon
  • 1/2 cup butter, melted
  • 6 tbsp. butter, softened
  • 3 cups powdered sugar
  • 1 1/2 tsp. vanilla extract
  • 2 tbsp. milk
 In a small bowl, combine warm milk, yeast and 1/4 cup sugar; let stand for 5 minutes
In a medium bowl, combine 5 cups bread flour, remaining 1/4 cup sugar, and salt. In the bowl of a standing mixer, combine milk mixture, oil and eggs - whisk until just mixed. Gradually add the flour mixture to the milk mixture, stirring by hand with a wooden spoon after each addition - do NOT over-stir. Fit the dough hook to the mixer and mix until dough is soft. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 5 minutes (add more flour to the surface if dough becomes sticky). Place dough into a large, lightly greased bowl, turning dough over to grease the top. Cover, and let stand in a warm place (85 degrees F.), free from drafts, for 1 to 1 1/2 hours, or until dough has doubled its size. Punch dough down, cover and let stand for 10 minutes.
Lightly grease 2 9x9 inch pans, set aside. In a small bowl, combine brown sugar and cinnamon, set aside. Divide dough in half.
On a lightly floured surface, roll out dough into a 10x15 inch rectangle, brush dough with half of melted butter. Sprinkle with half of brown sugar mixture, leaving a 1 inch border on the long side of the dough. Roll up dough, starting at long side, jelly-roll fashion, pressing edge to seal. Cut into 1 inch slices, place in prepared pan. Repeat with remaining dough, butter and brown sugar mixture. Cover pans, and let rise in a warm place (85 degrees F) for 1 hour, or until double in size.
Preheat oven to 350 degrees F. Bake rolls for 25 to 30 minutes until lightly browned. Let cool in pans for 5 minutes. Invert pans onto serving dishes or baking sheets lined with parchment paper.
Frosting: Combine all ingredients in a medium to large mixing bowl, mixing with a hand-held electric mixer until smooth and creamy. Spread frosting on top of hot rolls.

No comments:

Post a Comment