Cinnabuns: A Tutorial

Buns and boobage – what a way to start off 2014.

If you’re taken aback in any way by my blatant flippancy regarding the latter, read this article here for a laugh (http://www.ixdaily.com/grind/612ff81956eb2dfe7b95ed04215cfd042c4db067/).

Are we good now? You’re still here? Okay. Onto the baked goods.

If you’re into cinnamon buns (or as I like to call ’em, “cinnabuns”) then you’ve read the right blog post today. After posting several pictures of cinnabuns throughout the month of December, I’ve finally decided to make good on my promise to several friends for the recipe on how to make them.

Now, there’s two ways you can go about this. If you’ve got experience in baking already, I’ll be including the text version of the recipe below. If you’ve only got a bit of baking experience under your belt or are rather new to the kitchen, then follow the video tutorial as well as the recipe below.

The video tutorial was so long that I had to split it into two, but I do recommend that you take the time and watch it if you’ve never, ever made any kind of bread-based recipe before or if you haven’t baked very much at all yet. I’ve tried to be as detailed as possible for those of you who are just getting to know your way around the kitchen, and in turn I’ve tried to make this recipe as straightforward as possible. No need for any fancy kitchen equipment here! It’s not terribly hard to begin with, and it’s easy to get the hang of after a few tries. Just be patient with everything and be gentle with your hands.

So, if you’ve made it this far and still want to try, I encourage you to give it a shot; you’ll be glad you did!

Thanks for reading and/or watching, and Happy New Year!

***

CINNABUNS – THE RECIPE
— I would highly suggest doing these in muffin tins instead of in a large cake tin or bread pan, simply because every single bun will get a major dose of syrup and butter during the baking process – that’s really what makes these particular cinnabuns so nommy.

1. Dissolve:
– 1 tsp white sugar
– 1 tsp active dry yeast (or 1 envelope/packet)
– 1/2 cup warm water
Let stand until foamy and creamy.

2. Warm and mix in a small pot/saucepan:
– 1/2 cup milk (to make a richer bread, use 1/4 2% and 1/4 heavy cream instead)
– 1/4 cup sugar
– 1/4 cup butter
– 1 tsp salt
Leave over medium-low heat until melted, then cool.

3. Combine:
– Steps 1 and 2
– 2 beaten eggs

4. Combine until blended but still lumpy:
– Step 3
– 1 1/2 cups of all-purpose flour
Continue to add flour (up to a maximum of 4 cups) in 1/2-cup increments, mixing well and kneading very gently after each addition until the dough no longer sticks to your hand.

Knead well until smooth and elastic, then place in a greased bowl covered with plastic wrap and a towel. Put it in a warm spot to rise. This dough is done rising when a small indentation made by your fingertip gently re-inflates on its own.

5. In a small pot/saucepan, combine and melt together:
– 3/4 cup butter
– 3/4 brown sugar
Stir gently until totally blended (it will be uniform in colour, and a dark golden-brown). Once it is blended, pour 1tbsp of this caramel-like sauce into the bottom of each of the muffin cups if you’re using the muffin tin, or enough to generously coat the bottom of the pan of your choice.

6. In a bowl, combine:
– 3/4 cup brown sugar
– cinnamon to taste (at least 1 tbsp, though I use 1/8 cup — it’s really as you wish)
– 1/2 cup nuts (optional and to your personal liking; you can add as much or as little as you want, and can use whichever kind you want)

7. Once the dough has finished rising, split it in half and roll out each half into a long rectangle about 1/2 – 1cm thick. Brush with melted butter, and sprinkle on Step 6. Roll into a tight, large log, and cut into rolls. The size will depend on what type of pan you’ve decided to use.

8. Bake at 375 F for 15-25 minutes, or until they are golden-brown on the outside and a skewer or toothpick inserted in the middle through the side comes out clean.

9. Remove from the oven and allow to cool on a wire rack in the pan. You can transfer them from the pan and onto a serving platter once they are cool enough to handle. Rescue any of the extra syrup that bubbled up and re-distribute it over the buns.

10. Enjoy!

CINNABUNS – THE VIDEOS


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