Tuesday, January 25, 2011

Ultimate Cinnamon Buns... from fb friend madilena Webb

This recipe is from Cook'sCountryTV.

Makes 8 Buns.

In step 2, if after mixing for 10 minutes the dough is still wet and sticky, add up to 1/4 cup flour (a tablespoon at at time) until the dough releases from the bowl. For smaller cinnamon buns, cut the dough into 12 pieces in step 3.



3/4 cup whole milk, heated to 110 de...grees

1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast

3 large eggs, room temperature

4 1/4 cups all-purpose flour

1/2 cup cornstarch

1/2 cup granulated sugar

1 1/2 teaspoons salt

12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened


1 1/2 cups packed light brown sugar

1 1/2 tablespoons ground cinnamon

1/4 teaspoon salt

4 tablespoons unsalted butter, softened


4 ounces cream cheese, softened

1 tablespoon whole milk

1 teaspoon vanilla extract

1 1/2 cups confectioners' sugar


1. For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off. Line 13-by-9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.

2. Whisk milk and yeast in liquid measuring cup until yeast dissloves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and add butter, one piece at a time, until incorporated. Continuing to mix until dough is smooth and comes away from the sides of the bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.

3. For the filling: combine brown sugar, cinnamon, and salt in small bowl. Turn dough out onto lightly floured surface. Roll dough into an 18-inch square, spread with butter, and sprinkle evenly with filling, making sure to leave 1/2-inch border around the edges. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and, using a knife (or metal dough scraper), cut the rolled log in half and then into 8 equal pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.

4. For the glaze and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioners' sugar in medium bowl until smooth. Discard plastic wrap and bake buns until deep golden b rown and filling is melted, 35 to 40 minutes. Transfer to wire reack and top buns with 1/2 cup glaze; cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.

Make Ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerted for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.

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