Cinnamon breakfast buns

From the Smitten Kitchen

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Nothing says Saturday (or Sunday, or Monday, or…) morning comfort like warm cinnamon rolls fresh from the oven. Gooey frosting and a cold glass of milk are delightful additions to these soft and tender rolls. Cinnamon is one of my favorite spices, so these rolls are hard to resist (I don’t really try to, anyway!). The great thing is that you do all the work the day before (with your toddler assistant), and the next morning all that is left to do is pull hot breakfast buns from the oven and slather them with frosting. And then share them with anyone fortunate enough to be nearby. 

Myla helped me with the initial measuring and mixing, so I didn’t interrupt the process to take photos. She has become a great helper lately and I love that she wants to be involved when I bake. Here we go!

Make the dough: In the bottom of the bowl of a stand mixer, whisk the yolks, whole egg, sugar, butter, and buttermilk. Add 2 cups of the flour along with the yeast and salt; stir until evenly moistened. Switch to the dough hook and add the remaining 1 3/4 cups flour and let the dough hook knead the mixture on low speed for 5 to 7 minutes. The dough should be soft and moist, but not overly sticky.

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Scrape the dough into a large, lightly oiled bowl and cover it with plastic wrap.

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Let dough rise at room temperature until doubled, which will take between 2 and 2 1/2 hours.

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Prepare the filling: Melt the butter and set it aside. In a small bowl, mix the brown sugar and cinnamon. Set it aside.

Assemble the buns: Butter a heavy (glass or ceramic) 9×13-inch baking dish. Turn the risen dough out onto a floured work surface and roll it into a rectangle that is 18 inches wide and 12 or so inches long. (It’s okay if it goes longer/thinner.)

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Brush the dough with the melted butter. Sprinkle it with the brown sugar cinnamon mixture.

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Roll the dough into a tight, 18-inch long spiral. Using a sharp serrated knife, very, very gently saw the log into 1 1/2-inch sections; you should get 12. Arrange the buns evenly spread out in your baking dish. Cover with plastic wrap and refrigerate overnight, or up to 16 hours.

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The next morning, bake the buns: Take your buns out of the fridge 30 minutes before you’d like to bake them, to allow them to warm up slightly. Heat your oven to 350 degrees F. Bake your buns until they’re puffed and golden (the internal temperature should read 190 degrees F), approximately 30 minutes.

Transfer pan to a cooling rack and let cool slightly. Make the icing by whisking the milk, vanilla, and powdered sugar together. Spread a little on each bun, or drizzle it over the whole pan. Serve immediately.

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Yield: 12 breakfast buns

Ingredients*

Dough:
4 large egg yolks
1 large whole egg
1/4 cup granulated sugar
6 tablespoons butter, melted, plus additional to grease pan
3/4 cup buttermilk
3 3/4 cups all-purpose flour, plus more for dusting counter
2 1/4 teaspoons (1 packet) instant dry yeast
1 1/4 teaspoons coarse or kosher salt, or more to taste
1 teaspoon oil for bowl

Filling:
1 1/2 tablespoons butter
1 cup packed light brown sugar
2 teaspoons cinnamon

Icing:
1 teaspoon vanilla extract
3 tablespoons milk
2 cups powdered sugar

Directions

Make the dough: In the bottom of the bowl of a stand mixer, whisk the yolks, whole egg, sugar, butter, and buttermilk. Add 2 cups of the flour along with the yeast and salt; stir until evenly moistened. Switch to the dough hook and add the remaining 1 3/4 cups flour and let the dough hook knead the mixture on low speed for 5 to 7 minutes. The dough should be soft and moist, but not overly sticky. Scrape the dough into a large, lightly oiled bowl and cover it with plastic wrap. Let dough rise at room temperature until doubled, which will take between 2 and 2 1/2 hours.

Prepare the filling: Melt the butter and set it aside. In a small bowl, mix the brown sugar and cinnamon. Set it aside.

Assemble the buns: Butter a heavy (glass or ceramic) 9×13-inch baking dish. Turn the risen dough out onto a floured work surface and roll it into a rectangle that is 18 inches wide and 12 or so inches long. (It’s okay if it goes longer/thinner.) Brush the dough with the melted butter. Sprinkle it with the brown sugar cinnamon mixture.

Roll the dough into a tight, 18-inch long spiral. Using a sharp serrated knife, very, very gently saw the log into 1 1/2-inch sections; you should get 12. Arrange the buns evenly spread out in your baking dish. Cover with plastic wrap and refrigerate overnight, or up to 16 hours.

The next morning, bake the buns: Take your buns out of the fridge 30 minutes before you’d like to bake them, to allow them to warm up slightly. Heat your oven to 350 degrees F. Bake your buns until they’re puffed and golden (the internal temperature should read 190 degrees F), approximately 30 minutes.

Transfer pan to a cooling rack and let cool slightly. Make the icing by whisking the milk, vanilla, and powdered sugar together. Spread a little on each bun, or drizzle it over the whole pan. Serve immediately.

*Check Smitten Kitchen for a variation of these buns, remade as (amazlingly delicious) cranberry orange breakfast buns – you won’t be sorry

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Published by

girlkneadsbread

My adventures with bread and the deliciousness of life.

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