Ultimate Cinnamon Buns Recipe

Cinnamon Buns RecipeWouldn’t you love digging into sweet, soft cinnamon buns with their fine seams and swirls as well as that gooey sinful core?

Cinnamon Buns Recipe

Since yeast-based dough is being used and everyone loves warm buns hence these can be prepared the previous night. One could then wrap them in aluminum foil and then re-warm them for fifteen minutes in a preheated oven set at 250 degrees in the morning.

Preparation Time: 3-4 hours
Baking Time: 30-35 minutes
Yields: Twelve buns

Ingredients for Topping 1

Regular Plain Margarine (240 grams)
Brown sugar, firmly packed (180 grams)
Coarsely chopped assorted dried fruits (125 grams)

Procedure for Topping 1

The initial duo ingredients are whisked in a pan over moderate flame till they have melted and one gets a smooth consistency. Empty it in a greased baking tray (13 by 9 inches) and top with the dried fruits.

Ingredients for Topping 2

Cream cheese (125 grams)
Regular Plain Margarine/Butter (60 grams)
Whole Milk (15 milliliters)
Vanilla extract (half teaspoon)
Powdered sugar (150 grams)

Procedure for Topping 2

Whisk the listed ingredients till you attain a smooth consistency. Milk is added for adjusting thickness of the topping.

Ingredients for Filling 1

Brown sugar, firmly packed (315 grams)
Pecan, Macadamia, Brazil nuts, raisins (40 grams)
Cinnamon, powdered (a tablespoonful)

Procedure for Filling 1

The mentioned ingredients are combined in a medium-sized bowl and kept aside.

Ingredients for Filling 2

Brown sugar, firmly packed (315 grams)
Non-bleached plain flour (20 grams)
Cinnamon, powdered (2.5 tablespoons)
Plain regular margarine/butter, softened (135 grams)

Procedure for Filling 2

The initial trio ingredients are mixed in a medium-sized bowl and softened butter mixed in with a fork.

Ingredients for Dough

General purpose flour (540 grams plus additional, if needed)
Yeast, active dry (three envelopes of one-fourth ounce each)
Medium-sized potatoes (3-4), de-skinned, cubed
Plain regular margarine/butter (120 grams)
Egg (three)
Tepid water (120 milliliters) (between 105 and 115 degrees Fahrenheit)
Sea salt (one tablespoon)
Sugar (25 grams)

Procedure for Dough

The use of potatoes in preparing the dough ensures that it turns out moist, feather-light and tender after baking. The spuds are combined along with 250 milliliters of water and a tablespoonful of sea salt in a large-sized pot. Continue boiling them till they have softened considerably for around 20 minutes. Use a masher on them whilst not draining any of the liquid within. The margarine/butter is added and mixed till it melts. The eggs along with 120 grams of the general purpose flour are added and mashed it no lumps are noticeable. Set aside till the mixture is just tepid, around ten minutes or so.

Those who own a stand mixer with a dough hook can begin adding 125 milliliters of tepid water in its big bowl and mix in the sugar along with active dry yeast. Once frothiness is noticed on the surface then the mashed mix is emptied into it and mixed on low setting till properly combined (duo minutes). The flour is then added in one cupful installments and beaten till 360grams of it has been used up. One essentially ends up with sticky and tricky-to-handle dough. The dough can also be kneaded manually.

Sixty grams of the flour is sprinkled over a working area and all the dough scraped out onto it. Keep kneading till you get a smooth, pliable dough and add additional flour (a tablespoon at a time) when it gets difficult to manage (for around eight to ten minutes).

Place the dough in a greased,large-sized bowl and roll it around for coating it. Wrap a cling film over the vessel followed by a cloth and set aside in a balmy place away from any draft till it has increased to twice its former size (around 60 minutes).

The dough is then punched over a working area that has been dusted with some flour and rolled into rectangular shape measuring twenty-four inches by sixteen inches. Coat the surface with some melted butter prior to sprinkling the filling of choice.

The right manner of snugly rolling the dough is to commence at the longish side and consecutively keep pinching the sides for sealing them. After brushing with some butter the log is then cut into equal-sized twelve discs and then transferred on a baking tray lined with wax paper. Place in a tepid place till they have risen to twice their earlier size (around 25-30 minutes). The baking tray is positioned in the middle rack of a preheated oven set at 220 degrees Celsius for around thirty minutes. Thereafter, set aside for cooling.

Use any of the above mentioned toppings as a glaze just before serving the buns warm.

Photo Credit: Gracessweetlife.com/2011/05/cinnabon-style-gourmet-cinnamon-rolls