Now or Later Cinnamon Buns
Now or Later Cinnamon Buns
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| Yield: | 16 buns |
Ingredients
Dough
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons instant yeast
- 2 tablespoons potato flour or 1/4 cup instant potato flakes
- 2 tablespoons Baker's Special Dry Milk or nonfat dry milk
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 4 tablespoons soft or room-temperature butter
- 2/3 cup lukewarm water
- 1/2 cup lukewarm milk
Filling
- 2 teaspoons cinnamon
Topping
- 2 tablespoons melted butter
Glaze
- 1 cup confectioners' sugar
- 1/4 teaspoon cinnamon
- 3 1/2 to 4 tablespoons cream or 2 to 3 tablespoons milk
Directions
1) Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.
2) Place the dough in a lightly greased container — an 8-cup measure works well here — and allow the dough to rise for 60 to 90 minutes, until it's just about doubled in bulk.
3) Gently deflate the dough, and transfer it to a lightly greased work surface.
4) Roll the dough into a 20" long rectangle, about 12" wide. This soft dough rolls easily, so you shouldn't have much trouble with shrinking or "push back."
5) Sprinkle 2 teaspoons cinnamon over the surface of the dough. A small sieve or tea strainer works well here.
6) Starting with a long side, roll the dough into a 24" log; it'll naturally stretch from its original 20" to about 24" as you roll. In order to make the neatest job of cutting out the buns, use a sharp knife to mark the log at 1 1/2" intervals.
7) Slice the dough into 1 1/2"-thick buns. The neatest way to do this, by far, is by looping a piece of dental floss underneath the dough where you want to cut it, then pulling the ends in opposite directions. The floss will cut the dough neatly, without squashing it.
8) Lightly grease two 8" round cake pans. Divide the buns between the two pans, spacing 8 in each pan.
9) Cover the pans, and allow the buns to rise till they're crowded against one another and quite puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.
10) Uncover the buns, and bake them for 20 to 23 minutes, until they're golden brown on top and the edges of the center bun spring back lightly when you touch it.
11) To serve buns now: Just before the buns are done, stir together the confectioners' sugar, cinnamon, and cream or milk to make the glaze. Turn the hot buns out of the pan onto a rack, and brush with the melted butter. Spread with the glaze, and serve immediately.
12) To serve buns later: Turn the hot buns out of the pan onto a rack, and brush with the melted butter. Cool completely. Wrap airtight and store at room temperature for a couple of days; for longer storage, freeze. Just before serving, tent the buns lightly with foil, and rewarm in a preheated 350°F oven for 10 minutes (a bit longer, for frozen buns). Stir together the glaze, brush over the buns, and serve warm.
Yield: 16 glazed cinnamon buns.
Reviews
01/08/2012- Read many many Cinnamon bun recipes prior to baking as I was looking for an old fashioned bun, that stayed moist and tasty, wasn't 1000 calories each and had a relatively easy recipe. This filled the bill nicely.. with some tweaking: used 1/4 cup mashed potato and all potato water for the liquid. Met a 75 year old woman whose cinnamon buns won awards and she told me her secret, the addition of one egg yolk to any yeast bread recipe she bakes. Not sure what just one egg yolk will do, but I added it w/o harm to the final product. The second rise was overnight in the fridge and baked off in the morning. Added a bit of vanilla to the icing for extra flavor. The end result, exactly what I was looking for, real cinnamon buns w/more flavor than sugar.. thank you for this recipe, its a keeper! oh, and love the tip about greasing the board and not using more flour to dry out the dough. I sprayed my board w/my canola oil mister and it worked out perfectly, Love your website, one of the best out there.
12/30/2011- This is my third try at making these rolls and they still will not rise correctly. I've used all the recommended ingredients, but am having no luck with this recipe. The dough seems too tough, so maybe that is why it is not rising properly? At any rate, I am very disappointed.
I am sorry for your troubles with this recipe. You may have too much flour in your dough. Please call our baker's hotline for assistance. 802-649-3717. ~Amy
12/27/2011- Thanks to the comments attached to this wonderful recipe, I made absolutely perfect cinnamon buns for Christmas morning. They were not too sweet and they never dried out. After allowing them to rise for an hour on the counter, I stored them in the refrigerator overnight and popped them in the oven the next morning. I brushed all the rolls with melted butter but only glazed and served half of them. The other half I stored at room temperature in air-tight containers for two days, then reheated them in the oven and glazed those. Both versions were fantastic. We didn't eat even all the glazed rolls right away, so I wrapped some in plastic wrap and they were still delicious at room temperature several hours later. Bravo for a recipe well done!
08/19/2011- These rolls are wonderfully soft and tender, much more than my standard recipe. I absolutely love the texture, but the taste does not make me think of a cinnamon roll. Just not enough flavor or sweetness. My thought was "This has great potential," but I would never have made it again as is. On my second try, I adapted it based on the filling and frosting I love from my old recipe. After rolling it out, I spread it with 2 T of softened butter, sprinkled 1 T cinnamon and 1/2 cup brown sugar, and then frosted with my standard buttercream frosting. That was worthy of 4.5 stars. Next time, I think I will double the butter cinnamon sugar filling, so that it has the gooey filling of my old recipe. By the way, my acrylic pizza cutter worked beautifully for cutting the rolls, much better than a knife, and much faster than dental floss.
- 03/10/2011
- Outstanding results. Not difficult at all. Made them last night and baked them all, putting glaze on only one pan...they disappeared pretty fast. This morning, warmed the second pan and made fresh glaze. Gone. I used the KAF cinnamon filling mix and the sugar in it didn't affect the moistness at all. Just as good the next day although warming them for only 10 minutes didn't quite get them as hot as fresh from the over. As usual from KAF, this is a keeper.
- 01/04/2011
- The flavor was good. These aren't gooey rolls, but the texture is nice and these aren't too sweet. However, the overnight rise in the refrigerator didn't work AT ALL. It took several hours for the rolls to recover from the refrigerator and start rising. It would have been faster to just make them in the morning.
- 12/26/2010
- If I could give you more stars, I would!! I had been trying out different recipes for a while because I wanted to make these for Christmas morning... I felt like Goldilocks: too sweet, too dry, etc. Then I saw this on the blog and promptly printed it out because I have the milk powder and potato flour from you guys... Holy Moly!! This recipe is perfect... fluffy, moist, stays soft, not too sweet... I will make this recipe from now til I can't anymore. Thanks KAF!!
- 12/25/2010
- this recipe didn't work out for me. My dough seemed to dry and had a hard time coming together. It was a very tough and hard to roll out dough.
Its rising but very very slowly in an 80+ degree room and its not my yeast.
If I didn't kn ow any better I would say I some one filled my all purpose flour bag with bread flour. I buy only KAF just to avoid spotty quality and have 5 different types on hand. I will try again when I get more AP flour
I am sorry to hear of the difficulty. Yes, if you happened to use a stronger flour, the dough will be firmer and less likely to rise as well. Bread flour has more gluten. Gluten takes up water when it is kneaded. The dough may be "too tight" to rise properly. Frank @ KAF.
- 12/18/2010
- I want to know where I went wrong (thus I'm not rating these because I have a few issues!). I made these yesterday and saw I had very little "all-purpose" flour and way more "bread" flour. Since I was going to make a batch of cookies later with the AP flour, I used about 1 1/2 cups of AP flour and 2 cups bread flour in this recipe. Also, I used some Safer instant Gold yeast which I thought was OK but it might have been on the old side. After 2 hours the dough hadn't risen much but I went ahead and rolled it out. Then the rolls themselves really never rose, after a few hours of "rising." Even though I knew they probably weren't any good, I went ahead and baked a pan ths morning. Horrible - very doughy. What do you think was the main problem? The bread flour or the old yeast? Love your products...not blaming them! Thanks!
I am sorry to hear of your difficulty. Actually it could be the 2 causes you relate or more. Bread flour is stronger. It will require more liquid and a bit longer kneading to fully develop. If the yeast was not at it's full potency, the rises will not follow the expected time line. Frank @ KAF.
- 12/15/2010
