Cinnamon Buns

5/23/17

My husband John enjoyed the Orange Swirl Buns. With an important meeting on Tuesday 5/23 at the office, he requested a batch of these buns. With no oranges in house, I offered to make Cinnamon Buns  and here they are. The recipe made a lovely rich dough, not to dry and not to wet. The buns held high quality for at least two days. I cut the buns at about 1/2" so they could be smaller and less messy to eat in a business setting.

 And yes, one is missing!!

Cinnamon Buns
4 1/2" to 5 cups AP flour
1 scant T rapid rise yeast
1 cup whole milk
1/3 cup unsalted butter
1/2 cup sugar
1/2 t kosher salt
3 eggs
3/4 cup packed brown sugar

Filling
1/4 cup AP flour
1 T cinnamon
1/2 cup butter
1/2 cup golden raisins (optional)
1/2 cup toasted pecans

Glaze: Mix together 1 1/2 cup powdered sugar, 1 1/2 T milk, and 1/2 t vanilla. Add additional milk if needed for proper consistency

1. In a mixer bowl fixed with a dough hook, combine 2 1/4 cups flour and yeast.
2. In a saucepan, combine milk, 1/3 cup butter, sugar and salt. Heat and stir to 120 degrees.
3. Add sauce pan mixture to the mixer bowl.
4. Add eggs to mixer bowl.
5. Beat on low speed 30 seconds. Scrape sides of bowl constantly.
6. Beat on high speed 3 minutes.
7. Add as much of the remaining flour to make a soft dough.
8. Knead dough 5 minutes with dough hook on 2nd speed until smooth and elastic.
9. Shape into a ball and place into a greased bowl and flip greased side up.
10. Cover and let rise in a warm place until doubled in size, about 1 1/2 hours.
11. Punch down dough.
12. Bench rest covered 10 minutes.
13. Prepare 9" X 13" baking pan.
14 Prepare filling in a small bowl by mixing together brown sugar, 1/4 cup AP flour, and cinnamon. Cut in 1/2 cup butter with a pastry blender until crumbly.
15. Roll out dough into a 12" X 18" rectangle.
16. Sprinkle filling over dough. Cover with raisins and pecans.
17. Roll up lengthwise and seal edge.
18 Using a serrated knife, cut into desired size.
19. Arrange in pan.
20 Cover and let rise in warm place until doubled in size, about 45 minutes.
21. Preheat oven to 375 degrees. Bake for 25 to 30 minutes or until temperature measures 195 degrees.
22. Cool slightly and drizzle with glaze.