I have such an exciting recipe to share with you today! This recipe comes from Bread Illustrated by the editors of America’s Test Kitchen. This book is for anyone- especially newbies since they have straight forward directions and basic ingredients. So any amateur can make any of these breads; so I would highly recommend this book!
The recipe I chose today was The Ultimate Cinnamon Buns. Not only does it look delicious, but it is quite simple to make (even though it is quite long). For equipment utensils, you only need your Kitchen-Aid & dough hook, several mixing bowls, 13X9 pan, a whisk, aluminum foil, rolling pin and plastic wrap. The equipment list is general kitchen equipment, so I hope most people can make it one day when they are not working.
Hope you enjoy 🙂
Recipe: Ultimate Cinnamon Buns
For the dough:
Whisk the flour, cornstarch, instant yeast and salt in a Kitchen-aid. If you are using salted butter, omit the salt.
In a bowl or a four cup liquid measuring cup, whisk together the eggs, milk and sugar. Whisk together until the sugar is dissolved.
Still using your Kitchen-Aid, attach the dough hook. On low speed, add the egg/milk mixture to the flour mixture slowly. Mix until a cohesive dough is formed and no flour is remaining. The book states two minutes, but it could be longer. If the dough isn’t cohesive, add an ounce of milk.
Once the dough is cohesive, increase the speed to medium low (speed 4). Add a tablespoon of butter every thirty seconds (use unsalted if you can). It should be fully incorporated if you did the intervals right; around 6 minutes overall. Once incorporated, knead the dough by using the dough hook for another three minutes until the dough is smooth and elastic. It should not be as tough. Transfer the dough to a lightly-floured surface and knead by hand for thirty seconds.
Once kneaded, transfer the dough to an oiled bowl (Pan or olive oil). Cover in plastic wrap and allow it to double in size for 2 to 2 1/2 hours. While your waiting, prepare your 13X9 inch pan. Cover it with aluminum foil and leave some aluminum foil hanging to make it easy to take out the cinnamon rolls.
On a slightly floured surface (sorry I might of used way too much), form the proofed dough in a rectangular shape. With your rolling pin, roll out the dough 18 inches by 18 inches.
Cut the uneven edges. Brush the dough with melted butter, but do not brush butter on every 1/2 inch border.
Pat the brown sugar mixture all over the dough. Lightly pat it so its sticking to the dough & butter. Once done, roll the dough very tightly towards you. Make sure every roll you push the seams in; it comes out more evenly.
Once rolled out, cut in 2 inch intervals. Will make 6 to 8 cinnamon rolls; my pan only could fit 6. Cover with plastic wrap & allow it to double in size; will take about an hour.
Once proofed again, put the cinnamon rolls on the middle shelf at 350F. Bake for 35 to 40 minutes until the buns are golden brown and the sugar is melting. While the cinnamon rolls are baking, make the glaze. Whisk all the ingredients in the stand mixer until its combined.
Once you take the cinnamon rolls out of the oven, spread a half of cup of the glaze on the cinnamon rolls. Let the glaze soak for 20 to 30 minutes, and top the cinnamon rolls with the rest of the glaze.
I only could eat half of the cinnamon roll- way too much sugar for me. Even though that is true, this was sooooo delicious! I would so recommend you making it. If you have any questions, do not hesitate emailing me at firstname.lastname@example.org or commenting below.Thank you for reading!
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