Monday, July 12, 2010
Recipe: Breadmaker Cinnamon Buns
The dark and drearies have returned to Nova Scotia so baking was no longer out of the question. Even though the humidity is still high, I braved to bake my favourite treat in the whole world for two different birthday celebrations. I altered the original recipe which you can find here to turn it into a breadmaker recipe which helps so much! With this weather, low impact baking is the way to go. If you do not have a breadmaker you can make this by hand (I have done so many times), just follow the original recipe.
Put the ingredients in this order into your breadmaker: 1/2 cup of just above room temperature water, 1 cup of just above room temperature milk, 2 eggs, 1/3 cup of vegetable oil (I use canola), 1/3 cup of sugar, 1 tsp salt, 5-6 cups of flour (you have to use your judgment on this one depending on how dry it is) and 3 tsp of yeast. Put on dough cycle. I make this in a large breadmaker, if yours is much smaller then divide the recipe in half. Remember, because of humidity issues, make sure the dough looks nice and moist as it is being kneaded. If it looks too dry, add some more water. If it is clearly too wet, add some flour.
Because this recipe takes a lot of time, I often make the dough a day ahead and put in the fridge. There must still be a heck of a lot of heat and humidity in the air because I came home from the movies and found this:
I punched it down and it rose only a little overnight which is fine. If I had left it at room temperature I am sure I would have come to a giant dough blob taking over my kitchen!
Roll dough out on a large rolling surface until it is 18 x 10 inches. Cream 1/2 cup of room temperature butter with 1 cup of brown sugar, 1/2 cup of regular granulated sugar and 2 tbsp of cinnamon. Smear over the surface of the dough leaving a bit of a border. Roll up lengthwise.
Slice buns into 1" slices and place in two greased cake pans:
Cover and let rise for at least 30 minutes. Bake at 325F for 25 minutes. This is a cooler oven than the original recipe. I prefer my buns not to be super dark when they come out of the oven:
Just barely golden, perfect! Covered a surface with parchment paper and then add the cooling racks. After the buns cool for 10 minutes flip out of the cake pans (nudge them with a spatula if you need to) and then flip back to their right side. I do not like a ton of icing so I get 3/4 cup of icing sugar and add a tbsp or so of warm milk and a little bit of vanilla until I get a thin ribbon of icing. Drizzle the icing across the buns with a spoon or a whisk.
These were a big hit at my father-in-law's 91st birthday party. People really liked them because they were not too sweet. I find the cinnamon buns covered in thick icing to be inferior, as though they will not taste good unless you completely coat them in sugar. This can make them hard and dry. No thanks! I would rather these soft and fabulous cinnamon buns than rolls that are drowning in sugar!
These are my favourite baked treat in the whole world. Yes, they require time and a little love but the breadmaker does all the heavy lifting.
I promise you, they are worth it!