Tuesday, September 28, 2010

Homemade Cinnamon Buns


I've been promoted today! ... to "the next Betty Crocker".  Thanks to my co-workers after they took their first bite out of these delicious cinnamon buns.  If only they knew my dream is to be Ina Garten.  I work with men who have no idea who Ina is- poor guys.  So I'll take the title of Betty Crocker happily! 

Before I begin to tell you about these cinnamon buns, you have to be warned- these are not low fat!  Regardless, a warm cinnamon bun is something most people can't deny.  So this is my attempt to provide a homemade option for this sinful craving.  So if you're going to throw your "diet towel" in, you might as well do it with a homemade recipe that doesn't have the preservatives and additives a tube of Pillsbury Dough Cinnamon Roll would have. 

This recipe, while it's time consuming is extremely easy.  If you follow this recipe step by step, reading all of my tips in between, you'll make flawless cinnamon buns that you, your family, and friends are sure to obsess over.  The best part of this recipe is it doesn't require kneading so it's great for beginners who aren't familiar with the craft of dough making! 

These are perfect to make on an uneventful Saturday when you're expecting a kids sleepover that night and want something homemade to offer them in the morning.  Or your in-laws are visiting and you want to show them how experienced you've become in the kitchen! These homemade cinnamon buns are sure to win you a whole lot of fans no matter what the occasion!

 Recipe Tips:

  • I recommend freezing half of the dough.  I haven't tried baking with frozen dough, but after googling it I learned it's ok to freeze dough after the first rise.
  • DO buy disposable aluminum cake pans in bulk so you can keep your buns in the pans after they've baked.
  • You could try using an electric mixer with the dough hook instead of manually stirring (I didn't, but would like to see if that would work)


Start by combining the milk, vegetable oil and sugar in a large pot and stir until combined:


Turn your stove top to medium/high heat and "scald" the mixture.  Scalding means heating your mixture to just before boiling point.  I turned off my stove top when it reached a light simmer, just before a rolling boil.  Turn off the heat, leaving your pot on the stove top and allow to cool for 1 hour until your mixture is luke warm to warm.  Your liquids will appear separated with the oil sitting on top:


Once your mixture has cooled, add the active dry yeast: 


Do not stir the mixture, allow to sit for 2 minutes so the yeast becomes moistened:


Add 8 cups of flour:


Stir with a wooden spoon:


Until all of your ingredients are combined:


Cover and allow to sit for at least an hour:


Your dough will rise to the top like this when it's ready:


Then add another cup of flour:


A heaping or overflowing teaspoon of baking powder:


A scant or less than full teaspoon of baking soda:


And a heaping tablespoon of salt:


Mix the ingredients:


Until combined:


Unless you have a football team to feed, I recommend freezing half of the dough or else you'll end up with about 80 cinnamon buns to make.  Freeze your dough by lightly flouring some plastic wrap, placing the ball of dough in the center, and dusting the top with a sprinkle of flour:


Wrap with a lot of plastic wrap and throw it in the freezer for a Sunday morning you feel like having cinnamon rolls:


Now on to rolling your cinnamon buns!  

Prepare a large work station by spreading a good amount of flour down:


Flour a rolling pin as well and put your ball of dough in the center of your floured surface.  Separate your remaining dough in two sections.  With your hands, spread the first ball of dough into a general rectangular shape:


Roll your dough out into a long rectangular shape with a thickness of about 1/4 inch:


Meanwhile, melt 1 stick (1/2 cup) of butter and spread along the entire surface... it's a lot of butter, but they need it!  Don't allow puddles to sit in the dough though- I had to take a paper towel and soak up a couple of spots, but for the most part use the entire 1/2 cup of melted butter:


Spread 1/2 cup of sugar along the entire surface:


Even out the sugar by spreading with the back side of a spoon:


Sprinkle the entire surface generously with cinnamon:


Begin rolling your dough at the opposite end, rolling towards you: 


Keeping your roll tight:


When you reach the end, roll up slightly so the seem (the point where the roll ends) is exposed.  Pinch the dough together to close the seem:


Meanwhile, prepare your baking pans by pouring 1 tablespoon of melted butter in each pan:


Brush along the entire surface and sides of the pan:


Lightly spread the surface of your roll with flour so it is easier to handle when cutting:


With a serrated knife, cut about 1- 1/2 inch thick rolls (I cut them on the smaller side here, but it is best to cut larger for fluffier rolls).  Cut gently with quick back and forth motions to get a clean cut:


Place 8 buns in 7 inch cake pans, pie pans, or disposable aluminum pans. Distribute 7 along the perimeter and 1 in the center, making sure they are evenly spread apart without touching each other:


Let them sit for 30 minutes before baking so they can rise again.  Meanwhile, repeat these previous steps with the remaining ball of dough:


Bake at 400 degrees for 15 minutes or until light golden brown:


Meanwhile, prepare the glaze by combining the powdered sugar, maple syrup, milk, butter, and fresh brewed coffee until well combined:


Spread the glaze over each cinnamon bun:


And enjoy these AMAZING buns!!


Homemade Cinnamon Buns
Adapted from The Pioneer Woman
(Printable Recipe)



Ingredients:
1 quart whole milk (I used 1% and it was fine)
1 cup vegetable oil
1 cup sugar
2 packages Active Dry Yeast (which can be found in the dairy section at your local grocery store next to the butter- make sure to keep in your refrigerator)
8 cups all-purpose flour (plus 1 additional cup after the 1st rise)
1 teaspoon (heaping) baking powder
1 teaspoon (scant) baking soda
1 tablespoon (heaping) salt

Rolled ingredients:
1/2 cup melted butter for each ball of dough
1/2 cup sugar for each ball of dough
cinnamon for sprinkling

Frosting:
2 1/2-3 cups of powdered sugar
1 tablespoon maple syrup
2 tablespoons milk
1 tablespoon butter, melted
2 1/2 tablespoons fresh brewed coffee
dash of salt

Directions:

Start by mixing the milk, vegetable oil and sugar in a large pot and stir until combined. Turn your stove top to medium/high heat and "scald" the mixture. Scalding means heating your mixture to just before boiling point. I turned off my stove top when it reached a light simmer, just before a rolling boil. Once the heat is off, leave your pot on the stove top and allow to cool for 1 hour until your mixture is luke warm to warm. Your liquids will appear separated with the oil sitting on top. but that's normal . Once your mixture has cooled, add the active dry yeast. Do not stir the mixture, allow to sit for 2 minutes so the yeast moistens. Then add 8 cups of flour to the liquid mixture and stir with a wooden spoon until all of your ingredients are combined. Cover the pot with a lid and allow it to sit for at least an hour so your dough can rise.

Once your dough has risen, add 1 cup of flour, a heaping or overflowing teaspoon of baking powder, a scant or less than full teaspoon of baking soda, and a heaping tablespoon of salt. Mix the ingredients until combined. I recommend freezing half of the dough or else you'll end up with about 80 cinnamon buns to make. Freeze your dough by lightly flouring some plastic wrap, placing half your ball of dough in the center, and dusting the top with a sprinkle of flour. Wrap with a lot of plastic wrap and throw it in the freezer for a Sunday morning you feel like having cinnamon rolls.


Now it's time to prepare your buns! Spread a good amount of flour down on a large work station. Flour a rolling pin as well and put your ball of dough in the center of your floured surface. Divide the remaining dough in half.  With your hands, spread the first section of dough into a general rectangular shape. Roll your dough out into a long rectangular shape with a thickness of about 1/4 inch. Meanwhile, melt 1 stick (1/2 cup) of butter and spread along the entire surface. It's a lot of butter, but it adds so much flavor!  Don't allow puddles to sit in the dough though- I had to take a paper towel and soak up a couple of spots, but for the most part use the entire 1/2 cup of melted butter. Then spread 1/2 cup of sugar along the entire surface. Even out the sugar by spreading with the back side of a spoon. Sprinkle generously with cinnamon.  Repeat this step and the instructions below with the remaining dough.


To begin rolling your dough, start at the opposite end, rolling towards you keeping your roll tight. When you reach the end, roll up slightly so the seem (the point where the roll ends) is exposed. Pinch the dough together to close the seem.  Meanwhile, prepare your baking pans by pouring 1 tablespoon of melted butter in each pan.  Brush along the entire surface and sides of the pan.  Lightly spread the surface of your roll with flour so it is easier to handle when cutting.  With a serrated knife, cut about 1- 1 1/2 inch thick rolls.  Cut gently with quick back and forth motions to get a clean cut.  Place 8 buns in 7 inch cake pans, pie pans, or disposable aluminum pans. I recommend buying a bulk package of aluminum pans so you can bake all of your buns in their own pan.  Distribute 7 buns along the perimeter and 1 in the center, making sure they are evenly spread apart without touching each other.  Let them sit for 30 minutes before baking so they can rise slightly.  Bake at 400 degrees for 15 minutes or until light golden brown.  Meanwhile, prepare the glaze by combining the powdered sugar, maple syrup, milk, butter, and fresh brewed coffee in a small bowl and mixing until well combined.  Spread the glaze over each cinnamon bun and enjoy!
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10 comments:

  1. Holy macro that looks delicious!!!! next time i sleepover your place....cinnamon buns are a must! great job chels!! loved your intro too....love how miss Betty Crocker at work :)

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  2. I always used to make my own cinnamon rolls and now I wonder why I stopped. Thanks for your recipe, I am going to surprise the hubby, he will think he has stepped back in time.

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  3. I'm a little scared of dough, but these look totally worth it!!

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  4. Medifast Coupons- it was my first time making my own cinnamon rolls and I'm officially hooked!

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  5. fresh365- I've been intimidated by dough too! This was my first attempt and it went well! It was a great beginner recipe for me- I definitely recommend trying it.

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  6. These look soooo much tastier than the dry cereal i just choked down for breakfast...

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  7. Chelsea,
    These were great and not hard to make. I made them over the weekend and shared them with a bunch of people and everyone who had some just loved them. My friend Amy said it best "so delicious they are dangerous".
    Betty

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  8. Thanks Betty! I'm so happy you tried them and really enjoyed them. Your friend Amy is right- they are SO dangerous!

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  9. FYI - there's an easier way to cut them. Regular un-flavored, un-waxed dental floss. Slide it under the dough log, wrap the ends up around, cross them over each other, and pull in opposite directions in a controlled manner (like don't jerk them). The floss cuts through the dough pretty easily and you have a slice. MUCH easier than sawing through. :)

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  10. Hi Chelsea, I cannot wait to make these tomorrow for my American father's birthday :) Half of the dough would make about 40 buns, is that right? Thanks!

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