Sunday, January 18, 2009

Cinnamony Sunday

Homemade Cinnamon Buns

A relaxing Sunday started with this.

Hot and gooey, straight from the oven with a glass of cranberry juice and the Sunday comics.

These weren't perfect, but pretty good for a first shot. Next time I'll definitely use less butter, but more cinnamon (I followed the tips in the reviews and increased the filling by 2, but it still needs modification in my book). And I'll look up a proper recipe for cream cheese frosting, though mine wasn't bad, it just wasn't right. I think the dough could use some sugar as well, but I definitely don't know enough about dough to know if adding sugar will mess with the chemistry of the yeast and other ingredients. Do you know?

Freshly Rolled

There's nothing like whipping up a batch of cinnamon buns at 10:30 Saturday night, to start Sunday off on the right foot.

Homemade Cinnamon Buns
(slightly modified from All Recipes)

- .25 oz active dry yeast
- 3/4 c warm water
- 1/4 c white sugar
- 3/4 tsp salt
- 1 egg @ room temp
- 2-1/2 c bread flour

- 1/2 c butter, softened
- 2 tbs ground cinnamon
- 1 c brown sugar

1. Dissolve yeast in warm water, and let stand until creamy.
2. In mixing bowl, combine yeast mix with sugar, salt, egg and 1 cup of flour. Stir until combined, then continue adding flour 1/2 cup at a time, beating well with each new addition.
3. When all flour was combined, and dough is still slightly sticky, move to a lightly floured surface and form into a smooth & elastic ball. Cover with a damp cloth and let rest for 10 minutes.
4. Grease an 8x8 baking dish. Roll dough out into rectangle on lightly floured surface until 1/4 inch thick.
5. Smear dough with butter and sprinkle with cinnamon and sugar. Roll up along long edge and slice into 12-16 pieces, placing cut side up in dish.
6. Cover with plastic wrap and refrigerate overnight.
7. Bake at 350 F for 30 minutes.
8. Top with cream cheese frosting (you're on your own, I just winged it) while hot and enjoy!

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