Ingredients: |
Ingredients: Filling
¾ cup packed light brown sugar (5 1/4 oz.)
¼ cup sugar (1 3/4 oz.)
1 T cinnamon
⅛ tsp salt
2 T unsalted butter
1 tsp vanilla extract
Dough
1¼ cups whole milk, room temperature
2 T sugar
4 tsp instant or rapid rise yeast
2 ¾ cup all-purpose flour (13 3/4 oz.)
2 ½ tsp baking powder
¾ tsp salt
6 T unsalted butter, melted
Glaze
3 oz. cream cheese
2 T unsalted butter, melted
2 T whole milk
1/2 t vanilla extract
1/8 tsp salt
1 cup (4 oz.) confectioners' sugar sifted
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Directions: |
Directions:Filling. Combine brown sugar, sugar, cinnamon and salt in bowl. Add melted butter and vanilla. Stir until it looks like wet sand, set aside.
Dough. Grease dark 9 inch round cake pan, line with parchment paper and grease parchment. Microwave ¼ cup milk in small bowl to 110º, about 15-20 seconds. Stir in 1 tsp sugar and yeast and let sit until mixture is bubbly, about 5 minutes. If it fails to bubble, either the milk was too hot or the yeast was old. Start this step again.
Whisk flour, baking powder, and remaining sugar together in large bowl. Add 2 T melted butter, yeast mixture and remaining 1 cup milk. Stir until sticky dough forms. Transfer to well floured counter and knead until smooth ball forms, about 2 minutes.
Roll dough into 12x9 rectangle, with long side parallel to counter edge. Brush dough all over with 2 T melted butter. Sprinkle dough with filling, press filling firmly into dough. Roll dough to form a tight log and pinch seam to seal.
Cut into 8 pieces, place in prepared pan. Brush tops with remaining melted butter. Cover loosely with plastic wrap and let rise for 30 minutes.
Heat oven to 350º.
Discard plastic and bake until edges are well browned, 23-25 minutes. Loosen buns from side of pan with a knife, let cool in pan on wire rack for 10 minutes. Invert large plate over pan. Invert plate and pan, remove pan and parchment; reinvert buns on wire rack, set wire rack in parchment lined rimmed baking sheet. Cool 5 minutes.
Glaze. Place cream cheese in large bowl, whisk in melted butter, milk, vanilla and salt until smooth. Whisk in sugar until smooth. Pour over buns, spread with spatula. |
Personal
Notes: |
Personal
Notes: I usually add raisins and pecans to the filling. When I make, I normally make a double batch, and bake in a small cookie sheet. I do not invert, I just then glaze in the cookie sheet.
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This recipe for Grandma's Favorite Cinnamon Buns is from