So I have a great news. We are expecting our first bundle of joy. In two months’ time. Thank you so much for all the support during these idle months. I hope to pick up more energy to cook and blog in the coming months before the joy arrives.
I love the smell of cinnamon in baked goods. Cinnamon is in abundance in our area, they are sold by the bundles in the shape of gigantic sticks, up to about 40cm in length. We grate our cinnamon sticks manually then shift the powder with metal strainer before storing. I know, I am baffled at the fact that we do things the hard way. We make ground cinnamon as we use them. We rarely keep them for more than a week. Our baked goods are so good with the fresh cinnamon. The one thing that I keep on going back on making is cinnamon buns. I am a great fan of Cinnabon, but after they closed down the only shop they had here, I was feeling kinda lost. When I started making my own, I was found.
I am also a great, great fan of Peter Reinhart’s bread making book. It is the first bread baking book I have ever bought, more than 5 years ago. I love the book. The Bread Maker’s Apprentice is a great book for, well, bread maker’s apprentice. Everything is explained in detail and absolutely no guesswork. Of all the bread recipes in the book, this particular recipe is the one I love the most.
Combine butter, sugar and salt in a mixer bowl. Cream these ingredients on medium speed with an electric mixer, using paddle attachment, about 5 minutes.
Add eggs and lemon zest and continue mixing until smooth, about 1 minute.
When everything is beaten well and smooth, it would look like this.
Combine flour, yeast and milk. Switch to dough hook and increase mixing speed to high, mix for about 15 minutes.
At some point of the 15 minutes, the dough is always getting too sticky. I would stop for a bit to scrape the sides and sprinkle flour on top of dough and sides of the bowl. That always works to keep things going more smoothly.
At the end of 15 minutes, the dough is ready when it starts to crawl up the dough hook and most part of it would stick to the bottom of the bowl. The dough would be shiny.
Shape the dough into round shape. Lightly brush bowl with oil and place the dough back into the bowl. Cover with plastic wrap. Leave to proof for 2 hours, or until the dough doubles in size.
Beautiful and roundly fermented dough would be, well, round. Remove from bowl and transfer to floured kitchen counter or working surface.
Prepare cinnamon sugar for filling in a bowl by mixing both cinnamon and sugar. I find using coarse white sugar is better as they don’t melt as fast.
Roll the dough out to a big rectangle, about 45 x 20cm.
Sprinkle (or spread) cinnamon sugar over the dough.
Roll the dough up into a log.
Cut the roll into 2,5cm pieces, seam side down.
Arrange buns on oiled parchment paper on top of oiled pan, spacing them about 2cm apart.
Let proof at room temperature for 1,5 hours. The buns will grow into one another and double in size.
Bake buns in preheated oven at 175 degree celsius for 20 minutes, until golden brown. Pipe glaze on top of buns when still hot. Serve warm.
Peter Reinhart's Cinnamon Buns
91 g sugar
7 g salt
77 g butter
46 g egg
3 g lemon zest
448 g flour (high gluten or bread)
6 g yeast
252 g milk
For cinnamon sugar
13 g ground cinnamon
80 g sugar
40 g milk
180 g powdered sugar (or confectioner's sugar)
1 tbsp lemon juice
Combine salt, sugar and butter in a mixing bowl. Cream with paddle attachment until smooth and pale on high speed.
Add egg and lemon zest. Beat until everything is mixed well, for another minute.
Add in flour, yeast and milk. Mix over low speed until all ingredients are combined together.
Switch to dough hook and beat over medium speed for 15 minutes, until the dough crawls up the hook.
The dough should be shiny and tacky, not sticky. If the dough is too sticky, add a spoonful of flour at a time and scrape the sides of the bowl during middle of beating process.
Form the dough into a shape of ball. Place them in a bowl, spraying both bowl and dough with some oil if desired.
Cover dough with plastic wrap.
Let ferment at room temperature for 1-1,5 hours, until dough doubles in size.
Dust working surface with flour. Transfer dough to the counter and roll the dough into a rectangle with 0.5 cm thickness.
Sprinkle cinnamon sugar generously on the dough. Roll the dough away from you to the end, not pressing it too hard. The roll should be quite loose.
Slice the roll into 2.5cm thickness buns.
Line pans with baking paper. Lightly greased paper with oil.
Place shaped buns on pan, spacing them about 2cm from each other.
Let proof at room temperature for 60-75 minutes. The buns should have grown into one another and almost double in size. Preheat oven to 175 degree celsius for 20-25 minutes, until golden brown.
Glaze the buns when still warm
The recipe is produced with Peter Reinhart’s permission. Please visit PizzaQuest for his latest project.