Cinnamon Buns
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
55
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Water1 cup
Whole Milk1 cup
Unsalted Butter (melted)1 large
Egg Yolk1 tsp
Pure Vanilla Extract2.75 cup
All-Purpose Flour (13 ounces)2 cups
Sugar (confectioners')3 tsp
Salt (fine 1/8 ounce)1 tsp
Nutmeg (grated)1 cup
Granulated Sugar1 tsp
Ground Cinnamon1 cup
Sweetened Condensed MilkDirections:
1
Combine the water and milk in a medium saucepan and warm over low heat until it is about 100 degrees F (but no more than 110 degrees)
2
Remove from heat and sprinkle the yeast over the surface over the liquid
3
Sprinkle a pinch of the sugar over the top and set aside without stirring, until foamy, about 5 minutes
4
Whisk the butter, egg yolk and vanilla into the yeast mixture
5
Whisk the flour, the sugar, salt and nutmeg in a large bowl
6
Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick and slightly sticky dough
7
Turn dough onto a floured work surface and knead until soft and elastic, about 6 minutes
8
Shape into a ball
9
Brush the inside of a large bowl with butter
10
Put dough in the buttered bowl, turning to coat lightly with butter
11
Cover bowl with plastic wrap, trace a circle the size of the dough on the plastic, and note the time
12
Let rise at room temperature until doubled in size, about 1 hour 15 minutes
13
Turn dough out of the bowl and knead briefly to release excess air; reform into a ball and return to the bowl
14
Lightly butter a large piece of plastic wrap and lay it on the dough
15
Cover the entire bowl tightly with plastic and proof in the refrigerator for 4 hours or overnight
16
To fill and form the rolls: Butter a 9-by-13-inch baking pan
17
Whisk the sugar and cinnamon together in a small bowl
18
Turn prepared dough onto a floured work surface and press, then roll into 10-by-18-inch rectangle, with a long edge facing you
19
Spread the softened butter evenly over the surface of the dough, leaving about an inch border on the side opposite you
20
Evenly scatter the cinnamon-sugar over the butter
21
Starting from the long side facing you, roll the dough up into a tight cylinder
22
Lightly brush the clean edge of the dough with water
23
Press the open long edge to the dough to seal the cylinder
24
Slip a long taut piece of string or dental floss under the roll, about 1 1/2 inches from the end
25
Lift and cross the string ends over the roll, then pull the ends tightly in opposite directions to cut a single roll
26
Repeat, cutting every 1 1/2 inches, to make 12 rolls
27
Place the rolls cut-side-down in the prepared pan, leaving 1 inch of space between them
28
Cover the rolls loosely with plastic wrap
29
Set aside in a warm place to rise until rolls double in size, about 1 hour 10 minutes
30
Position the rack in the center of the oven and preheat to 350 degrees F
31
Bake buns until golden brown and the tops of the buns spring back when pressed lightly, about 30 minutes
32
Cool in the pan for 10 minutes
33
To make the glaze: Sift the confectioners' sugar into a medium bowl
34
Whisk in the condensed milk, butter, and lemon juice to make a smooth, slightly loose icing
35
Add the vanilla and cinnamon
36
Drizzle the icing over warm buns
37
Serve