Sunday, June 22, 2008

Cinnamon Buns

Gooey yumminess.
(Pretend it's low-fat ;-)

Cinnamon Buns
1 package fast-rising dry yeast
1/2 tsp. + 4 Tbls. sugar, divided
1/4 cup warm water (105F-115F)
3 cups flour, divided
1/2 tsp. salt
1/2 cup milk
3 Tbls. butter, melted
1 large egg

6 Tbls. melted butter, divided
2 Tbls. sugar
1/4 cup finely chopped almonds, pecans, or walnuts
1/4 cup packed brown sugar
1 Tbls. cinnamon

3/4 cup confectioners sugar
2 tsp. milk
1 tsp. vanilla

1- In a small bowl, start the dough: combine yeast, 1/2 tsp. sugar, and 1/4 cup warm water. Stir and let stand until foamy (about 5 mins).

2- In a large bowl, combine 1-1/2 cups flour, 4 Tbls. sugar, and 1/2 tsp. salt.

3- Add 1/2 cup milk, 3 Tbls. melted butter, 1 egg, and the foamy yeast to the flour mixture. Beat on medium speed for 2 mins. Mix in (by hand) the remaining 1-1/2 cups flour to make a soft dough. Knead dough on floured surface until smooth and elastic, adding additional flour as needed. Return to bowl, cover, and let sit for 10 mins.

3- In a small bowl, start your filling: 2 Tbls. sugar, 1/4 cup nuts, 1/4 cup brown sugar, and 1 Tbls. cinnamon. Roll the dough into a 12x10-in. rectangle. Brush dough with 3 Tbls. melted butter. Sprinkle the sugar mixture on top. Roll the dough up tightly from one long side. Cut the rolled dough into approximately 12 slices. Place in a greased (or non-stick) 13x9-in. baking pan. Brush the buns with the remaining 3 Tbls. melted butter. Cover, let rise in warm place for 30 mins. Bake for 20 min.s at 350F.

4- Prepare drizzle: Mix 3/4 cup confectioners sugar, 2 tsp. milk, and 1 tsp. vanilla. Drizzle on top of slightly cooled cinnamon buns.

*RD really likes the insides of his cinnamon buns to be super-gooey. So next time I'm going to up the proportions of ingredients for the filling. He also likes LOTS of drizzle so I'm going to double the drizzle recipe.


Carmine said...

OH my gosh and you even make the kind with the pecans in it?! I would eat the whole pan, if left unattended! :) LOL

I bet this recipe is WAY better than the pilsbury stuff in a can! Makes me wish I had a KITCHEN! Did you see the pics of our kitchen on my blog? It's the size of a small closet! That's NYC for ya!

Mel said...

Our kitchen's not terribly big either... every ounce of space gets used to it's fullest capacity. I keep telling RD that when we move I was a "freakin' huge" kitchen. It's my favorite room in the house. My little brother-in-law, Charles, is living in NYC for the summer and his kitchen is closet-sized, too! It apparently IS a NYC thing!