Happy New Years! How was everyones night? Get rowdy? I had a lovely night out and boogied my ass off. Fun times indeed. And, while we were all chatting and drinking, I decided to bake (CAUTION: baking while drinking is not a good idea).
I keep forgetting that my oven here in calgary cooks food much faster, and thus I keep overcooking EVERYTHING. I hate it! I made these gorgeous cinnamon buns, and sadly took them out just minutes too late. They were still delicious and gooey, but I found them to be stiff. Cinnamon buns are better under-cooked than over, so keep your eye on them in the oven!
Just over-done!
Cinnamon Buns
- 1 1/4 cups warm milk (not hot)
- 4 teaspoons dry active yeast
- 1 tablespoon granulated sugar
- 1/2 cup brown sugar
- 2 large eggs, room temperature
- 2 tablespoons melted butter, plus an additional 8 tablespoons, divided use
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 4 1/2 cups all-purpose flour
- 3/4 cup firmly packed brown sugar
- 1 tablespoons ground cinnamon
- 1 2/3 cup confectioners’ sugar
- 1/2 cup heavy whipping cream
- 1 1/2 teaspoons vanilla extract
In the bowl, mix together milk, yeast, and 1 tablespoon sugar. Let rise for 10 minutes.
Add 1/2 cup brown sugar, eggs, 2 tablespoons melted butter, baking powder and salt, and mix on medium speed until combined. Mix in flour, gradually, and continue to beat for an additional 3-4 minutes. Grease a large mixing bowl and scrape dough into it. Dough will be sticky! Don’t add more flour. Cover the bowl with a towel or plastic wrap and allow to rise in a warm area for 1 1/2 hours or until doubled in bulk.
Roll dough out onto a floured surface, using a floured rolling pin, into a 1/4-thick rectangle. Roll dough into a 1/4-inch thick rectangle and melt 5 tablespoons butter and brush 3/4 of it over the surface of the dough. Sprinkle evenly with brown sugar and cinnamon. Roll the dough up, using the shorter ends. Slice roll into 1-inch thick slices, and place into 2 greased 13×9-inch baking dishes. Brush the tops of cinnamon buns with remaining 3 tbsp butter. Cover cinnamon buns and allow to rise in a warm area for 30-45 minutes, or until doubled in bulk. Meanwhile, preheat oven to 350 degrees F.
Bake cinnamon rolls for 22-25 minutes, or until light golden brown. Do not overbake! Cool for 10 minutes.
Meanwhile, make the glaze: whisk confectioners sugar, cream, and vanilla extract until well combined. Pour glaze over buns.
Makes 9 monster sized cinnamon rolls
I can’t actually stop eating these (like everything else I guess). They are so perfect for snacking on!
Happy baking!!
