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?

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

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’!

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

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

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

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

6. And get in there and start mixing.

7. And mixing …

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

9. Start kneading

10. And kneading

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 …

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

13. Cover with parchment or wax paper …

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

15. Meanwhile, get your nuts ready to toast …

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

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

18. Time for the butter and cinnamon.

19. Start mixing.

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

21. Add your nuts.

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

23. Unveil your dough and get ready to roll.

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

25. Until it looks like this.

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

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

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

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

30. Continue rolling, keeping it tight …

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

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.

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.

34. Sprinkle the brown sugar followed by the cinnamon.

35. And start slicing the log into rolls.

36. And placing them in the pan.

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

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.

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

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

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 …

42. Or don’t, and enjoy!

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