cinnamon buns

Cinnamon buns, what can one say … why are they so darn good? Well, maybe it’s the buttery, brown sugary, cinnamony nuttiness that’s so generously spread all over a deliciously spongy cloud-like dough that might have something to do with it – do ya think?

[flickr]http://www.flickr.com/photos/55745062@N05/5225681030/[/flickr]

If you like your buns sticky (no, you shut up), make a glaze that can be drizzled over after you take them out of the oven – sticky ‘em up how it suits ya!  And the amount is totally up to you as are the flavorings – think vanilla, maple, cinnamon, almond – lightly drizzle ‘em or drown ‘em ‘til they can’t breathe – it’s sort of like coffee or a G&T, how much cream vs sugar, how much G vs T, it’s a completely personal thing, as is, how sticky do you like your buns?

click here to jump down to the cinnamon buns recipe

[flickr]http://www.flickr.com/photos/55745062@N05/5225678068/[/flickr]

1. So here we go – here’s a crazy idea –  get the ingredients out before you begin. If you cook in an organized way, you will be a much more efficient cook, a cook with wings, a cook with a secret, a cook who’s cookin’!

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2. First, get the yeast going by combining the water, yeast & honey together.

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3. While the yeast is proofing, get the flour & salt in a large bowl.

[flickr]http://www.flickr.com/photos/55745062@N05/5225678452/[/flickr]

4. After 10 minutes or so the yeast mixture will look like this.

[flickr]http://www.flickr.com/photos/55745062@N05/5225082781/[/flickr]

5. Add the yeast mixture to the dry ingredients with the additional water.

[flickr]http://www.flickr.com/photos/55745062@N05/5225083435/[/flickr]

6. And get in there and start mixing.

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7. And mixing …

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8. Until it comes together in a mass that can be moved from the bowl to the board.

[flickr]http://www.flickr.com/photos/55745062@N05/5225678716/[/flickr]

9. Start kneading

[flickr]http://www.flickr.com/photos/55745062@N05/5225678676/[/flickr]

10. And kneading

[flickr]http://www.flickr.com/photos/55745062@N05/5225678484/[/flickr]

11. Until it’s soft and springy (or holds a thumb print) and put it in a greased bowl for its’ first nap of the day …

[flickr]http://www.flickr.com/photos/55745062@N05/5225083279/[/flickr]

12. Turn it in the bowl to coat with oil and …

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13. Cover with parchment or wax paper …

[flickr]http://www.flickr.com/photos/55745062@N05/5225083557/[/flickr]

14. And a dish towel to rest for 30-45 minutes … nighty, nite …

[flickr]http://www.flickr.com/photos/55745062@N05/5225083693/[/flickr]

15. Meanwhile, get your nuts ready to toast …

[flickr]http://www.flickr.com/photos/55745062@N05/5225083817/[/flickr]

16. When they’re done, allow to cool before chopping or adding …

[flickr]http://www.flickr.com/photos/55745062@N05/5225084193/[/flickr]

17. Start & keep chopping and/or smashing until they’re little chunks headed for your buns. I’m still smashing these …

[flickr]http://www.flickr.com/photos/55745062@N05/5225083505/[/flickr]

18. Time for the butter and cinnamon.

[flickr]http://www.flickr.com/photos/55745062@N05/5225678916/[/flickr]

19. Start mixing.

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20. And keep mixing until, well, all mixed.

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21. Add your nuts.

[flickr]http://www.flickr.com/photos/55745062@N05/5225084353/[/flickr]

22. Stir until well combined – this here, butter and nuts – money!

[flickr]http://www.flickr.com/photos/55745062@N05/5225679434/[/flickr]

23. Unveil your dough and get ready to roll.

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24. Flour the table, dump out the dough, get your pin and start rolling it out.

[flickr]http://www.flickr.com/photos/55745062@N05/5225679384/[/flickr]

25. Until it looks like this.

[flickr]http://www.flickr.com/photos/55745062@N05/5225084475/[/flickr]

26. Dot the dough with clumps of the nut butter.

[flickr]http://www.flickr.com/photos/55745062@N05/5225084533/[/flickr]

27. And start spreading it evenly over the dough, use what works –  fingers, spatula, spreader …

[flickr]http://www.flickr.com/photos/55745062@N05/5225680074/[/flickr]

28. Drizzle the honey or maple syrup over the nut butter.

[flickr]http://www.flickr.com/photos/55745062@N05/5225679962/[/flickr]

29. Start at the long edge and begin rolling the dough into a log shape.

[flickr]http://www.flickr.com/photos/55745062@N05/5225084581/[/flickr]

30. Continue rolling, keeping it tight …

[flickr]http://www.flickr.com/photos/55745062@N05/5225084771/[/flickr]

31. Until it’s all rolled up and gently pull the dough out to the edge so it’s even at the ends.

[flickr]http://www.flickr.com/photos/55745062@N05/5225084913/[/flickr]

32. Unlike this, let’s call this artisan cinnamon bun end – I should have just pulled that top fold out to the edge. The dough is very easy to manipulate, just be gentle so as not to rip it.

[flickr]http://www.flickr.com/photos/55745062@N05/5225680220/[/flickr]

33. Generously grease your pan of choice, and I mean generously. Your going to add sugar and cinnamon in a minute so this is where the ooey, gooey caramel comes to life.

[flickr]http://www.flickr.com/photos/55745062@N05/5225680340/[/flickr]

34. Sprinkle the brown sugar followed by the cinnamon.

[flickr]http://www.flickr.com/photos/55745062@N05/5225085159/[/flickr]

35. And start slicing the log into rolls.

[flickr]http://www.flickr.com/photos/55745062@N05/5225084877/[/flickr]

36. And placing them in the pan.

[flickr]http://www.flickr.com/photos/55745062@N05/5225085359/[/flickr]

37. Until they’re all in there, snug as little bugs in a rug.

[flickr]http://www.flickr.com/photos/55745062@N05/5225085461/[/flickr]

38. Time for another nap, so cover as before and let rest for another 30-45 minutes ’til they look like a bunch of chubby kids crammed on a couch.

[flickr]http://www.flickr.com/photos/55745062@N05/5225681084/[/flickr]

39. Sprinkle with the rest of the brown sugar and cinnamon, drizzle with honey if you like and get them in the oven.

[flickr]http://www.flickr.com/photos/55745062@N05/5225085885/[/flickr]

40. They’re done when they look like this.

[flickr]http://www.flickr.com/photos/55745062@N05/5225086007/[/flickr]

41. Invert on a board or platter so the bottom becomes the top and wait for a few minutes so the caramel sets up. Pull off a piece, glaze it …

[flickr]http://www.flickr.com/photos/55745062@N05/5225681030/[/flickr]

42. Or don’t, and enjoy!

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