Book of the Month: Comfort Food by Kate Jacobs
As December and the holiday season creep in, I find myself craving warm, tasty things for breakfast. Apple cinnamon oatmeal is fine for November but December calls for something special. With that I present cinnamon buns!
I love cinnamon buns, especially when they are hot. With that in mind, I wanted a recipe which allowed for a long second rise overnight. It did take over an hour in the morning to get the buns to the table, but they were very tasty!
My sister found them bread-y, but I like buns that are more substantial. While I love Cinnabons, I find it hard to finish them. Tiny, homemade rolls with are covered with caramelized cinnamon have their place. However, I need to eat 3 to feel satisfied in the morning. One of these bad boys provides a sweet treat without leaving you in a food coma first thing in the morning.
I was out of cream cheese so I made the frosting out of heavy cream (decadent!), salt, and powdered sugar. It was very tasty as well.
A lot of the filling ended up in the pan rather than the buns, which I think accounts for some of the breadiness. The recipe calls for using a really sharp knife but I think that using a dull one might seal up the bottom and leave more cinnamon sugar inside of the bun. Let me know if that works out for any of you. Despite the escaped sugar, it was a breeze to clean up.
Pinching the sides of the roll once it had been rolled tightly was a good tip. Another option is placing each bun in a muffin tin. If you grease each muffin hole well, you get a very tall buns rather than squat ones.
Overnight Cinnamon Buns
Adapted from Williams and Sonoma, Alton Brown, and America’s Test Kitchen
5 oz milk, warm
8 tbsp butter
1/4 c sugar
1 1/2 tsp salt
4-4 1/2 c flour
1 package or 2 1/4 tsp instant yeast
3/4 brown sugar
3 tbsp butter, melted
1 tbsp cinnamon
2 oz cream cheese
3 tbsp milk
1 c powdered sugar
Mix together first 5 ingredients in a mixer or large bowl. Add yeast and half of the flour (about two cups). Switch to dough hook if using mixer.
Add 2 additional cups of flour. Knead for 5 minutes. Dough should become moist and soft but not sticky. Add additional flour if necessary. Continue kneading until dough no longer sticks to the sides of the bowl.
Place dough in a oiled bowl and cover with plastic wrap. Leave to rise is a warm, draft-free place 2 – 2 1/2 hours or until doubled in size.
Mix brown sugar, melted butter, and cinnamon.
Butter a 9×13 baking pan. Roll out dough into a 12×18 rectangle on a lightly floured surface. Leaving a 1/2 inch border around the edge of the dough, sprinkle the remaining area evenly with sugar mixture. Roll slowly and tightly. Seal the side of the roll by pinching.
Roll the dough, seal side down. Slice into 1 1/2 inch rolls, should make 12 rolls. Place in a baking dish and cover with plastic wrap. Store in fridge overnight (up to 16 hours).