This is a tried and true favorite from one of my favorite (and most abused/covered in food) cookbook: The Tassajara Bread Book. I made these for a couple of reasons. First, my grandpa really likes cinnamon buns - I dropped them off at my grandparents house Friday afternoon and they loved them! Second, I have to keep my co-workers at Bivoauc fat and happy. Third... does they need to me a third? Who doesn't like cinnamon buns? Most of the cinnamon buns turned out well, but the final pan of buns that I put in the oven kinda were a little over cooked. I fell asleep for a hot second... so those were a little over cooked. Oh well - I'm pretty sure people still ate them. If you did get one of the kinda over cooked ones - I swear I'm usually better than that.
But for the actual cinnamon buns, I used a yeasted Norwegian Coffee Cake recipe for the dough.
Adapted from the Tassajara Bread Book
- 2 packages of active dry yeast
- 1 1/4 cups lukewarm water
- 1 1/2 cups unbleached white flour
- 5/8 cups brown sugar
- 1/2 cup butter
- 3 eggs
- 1 tsp salt
- 1/2 tsp freshly ground cinnamon
- 3 1/2 cups unbleached white flour
For Cinnamon Bun Filling:
- 1/4 cup melted butter
- 3/4 cup brown sugar
- 2 (ish) tablespoons cinnamon
- Dissolve yeast in liquid and stir in the 1 1/2 cups of white flour, adding a couple of tablespoons of the sugar. Beat well, and set aside to rise (I proof mine in an oven heated to 100 degrees and then shut off).
- Cream the butter, and then cream in the sugar.
- Beat in the eggs one at a time.
- Fold the butter mixture into the yeast sponge along with the salt and cinnamon. Then fold in the flour, one cup at a time, as necessary to form a soft dough. Knead the dough until smooth, using more flour as needed.
- Let the dough rise until doubled in size.
- After it has risen, roll it out on a floured board in a rectangle 3/8 inch thick. Brush on melted butter.
- Sprinkle on the brown sugar and cinnamon.
- Starting at one edge, roll up the dough fairly tight as you would a carpet. Cut the toll in sections about 1/2 inch thick, and place the sections flat on a baking sheet lined with parchment paper, leaving space around them to rise and spread out. Let them rise for 20 minutes.
- Brush with an egg wash (1 egg beaten together with 2 TBSP of water) and bake at 375 for about 20 to 25 minutes, until golden brown.
- Frost with a powdered sugar glaze (powdered sugar beaten with milk until desired consistency is reached).