So after a week’s hiatus from baking, I’m baaack. And I decided to take on a personal challenge today and tackle the cinnamon bun recipe. It was only a few weeks ago I made an attempt at them and wasn’t fully satisfied, but I’m happy to say…these are amazing. This is a recipe you’re going to want to set a bit of time aside for, as you have to wait for periods of time in between each step. But believe me, it is well worth your time and effort.
For the dough:
- 1 cup milk- I would have preferred to use solely whole milk but we only had about half a cup left, so I mixed with 1%
- 1 1/4-ounce packet active dry yeast
- 1/4 cup plus 1/4 teaspoon granulated sugar
- 4 tbsp unsalted butter, melted, plus you’ll need more for the bowl
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 3 cups all-purpose flour
- 3/4 tsp salt
- 1/2 tsp freshly grated nutmeg
For the filling:
For the icing:
- 2 cups confectioners sugar
- 4 tablespoons whole milk
1. Start by making the dough- warm the milk in a saucepan until hot and then take off heat. Sprinkle the packet of yeast and 1/4 tsp sugar over the milk, don’t stir. Set aside until foamy, which will take about 5 min. Then mix the melted butter, egg yolk and vanilla in.
2. While you’re waiting those 5 min, in a large mixing bowl whisk the flour, remaining 1/4 c sugar, salt and nutmeg together. Make a well in the middle and when ready, pour in the yeast mixture. You can either mix with an electric mixer using a dough hook or do it by hand like I did (Warning: your arm will probably hurt like mine did) I had to add more flour to make it less sticky, but add it a half tbsp at a time so you don’t put too much in- sticky is good!
3. Remove the dough and shape into a ball. Spread your butter in the big bowl and place the ball in it, turning it so it’s evenly coated in butter. Cover with plastic wrap and let rise, just over an hour.
4. Roll out your dough into a 12 x 14 in rectangle, long side facing you. Spread with melted butter but leave a 1/2 inch on the far long side. Sprinkle the sugar and cinnamon mixture evenly over the surface of the dough. Roll the dough, starting with the long side closest to you and pinch the dough together when finished. Cut into 6 evenly sized buns.
5. Butter a 9 x 13 in baking pan and place the 6 buns evenly spaced, making sure they don’t touch. Cover with plastic wrap and let rise, about 45 min.
6. Preheat oven to 325. Bake for about 35 min, until golden brown and cool in pan for 15 min. Make the glaze, and spoon on top while they’re still warm. Enjoy!