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?
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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
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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.
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4. After 10 minutes or so the yeast mixture will look like this.
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5. Add the yeast mixture to the dry ingredients with the additional water.
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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.
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9. Start kneading …
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10. And kneading …
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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 …
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12. Turn it in the bowl to coat with oil and …
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13. Cover with parchment or wax paper …
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14. And a dish towel to rest for 30-45 minutes … nighty, nite …
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15. Meanwhile, get your nuts ready to toast …
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16. When they’re done, allow to cool before chopping or adding …
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17. Start & keep chopping and/or smashing until they’re little chunks headed for your buns. I’m still smashing these …
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18. Time for the butter and cinnamon.
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19. Start mixing.
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20. And keep mixing until, well, all mixed.
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21. Add your nuts.
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22. Stir until well combined – this here, butter and nuts – money!
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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.
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25. Until it looks like this.
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26. Dot the dough with clumps of the nut butter.
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27. And start spreading it evenly over the dough, use what works – fingers, spatula, spreader …
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28. Drizzle the honey or maple syrup over the nut butter.
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29. Start at the long edge and begin rolling the dough into a log shape.
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30. Continue rolling, keeping it tight …
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31. Until it’s all rolled up and gently pull the dough out to the edge so it’s even at the ends.
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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.
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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.
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34. Sprinkle the brown sugar followed by the cinnamon.
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35. And start slicing the log into rolls.
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36. And placing them in the pan.
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37. Until they’re all in there, snug as little bugs in a rug.
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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.
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39. Sprinkle with the rest of the brown sugar and cinnamon, drizzle with honey if you like and get them in the oven.
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40. They’re done when they look like this.
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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 …
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42. Or don’t, and enjoy!
cinnamon buns
1. For the dough, first proof the yeast and set aside for 5-10 minutes until it starts to foam:
- 1 pkg active dried yeast (2.25 tsps. or 1/4 ounce)
- 1/4 cups warm water
- 1 tbsp. honey
2. In a large bowl combine:
- 7-8 cups all-purpose flour
- 1/2 tsp. salt
- yeast mixture
- 2 1/4 cups warm water
- olive oil
Gradually add the warm water until the dough becomes soft and springy. Add more flour and/or water until desired consistency is reached, as flours can vary. Lightly knead it for a few minutes on a well-floured surface.
Oil a bowl and transfer the dough, turning it once to coat. Cover with wax or parchment paper and a dish towel. Let rest in a warm place for 30-45 minutes until doubled in size.
3. For the filling, preheat oven to 350° to toast nuts
- 2 cups of nuts (walnuts, almonds, pecans, hazelnuts, alone or in combination)
Allow to cool after toasting and then chop the nuts into medium/fine chunks.
- 2 sticks butter (1 cup) and 1 tbsp. cinnamon – cream to combine
Add the cooled, chopped nuts and set aside.
4. Roll out the dough. Using a spatula or your (clean) fingers, spread the nut butter evenly over the dough right out to the edges.
5. Drizzle evenly over top:
- 1/4 cup honey or maple syrup
6. Starting at the long edge, begin to roll the dough into a log shape. When the log is complete, start slicing the dough in 2″ rounds. To make a consistent size roll, take the first roll and place it above the log you’re slicing, using it as a guide as you slice down the log.
7. Generously coat a 9″ x 13″ baking pan with:
- 3 tablespoons of butter
- 1/3-1/2 cup brown sugar
- 1-2 tsps. cinnamon
8. Place each roll cut-side up snugly in the baking pan. Cover as before with wax or parchment paper and a dish towel and let rise once more for 45 minutes or until doubled in size.
9. Remove the dish towel and sprinkle the top generously with:
- brown sugar
- cinnamon
10. Bake for 30 minutes or until golden brown. To serve, run a knife around the edges and turn it over onto a board or platter so the gooey bottom become the gooey top. Let cool as the caramel is like molten lava straight out of the oven. And if you’re glazin’ – do it while they’re still warm.
get creative
- add flavorings directly to the dough like, cardamom or cinnamon, flavored extracts like maple or rum.
- add diced apple to the bed of nut butter before rolling it up.
- forgo the nut butter all together; spread a couple of tablespoons of soft butter over the dough and cover with strawberry jam. Serve with whipped cream.
leftovers
- split the buns in half and broil.
- and when the buns are a day or two old, whisk an egg with a splash of milk in a shallow bowl, add a little vanilla and cinnamon or nutmeg. Split the buns, saturate the bun halves in the egg mixture and pan-fry à la french toast. Fry ’til golden brown and pop in a 400° oven for 5-10 minutes. Decadent!
- cube a bun, heat briefly in the microwave, and serve as dessert with a dollop of vanilla ice cream or whipped cream.
cinnamon bun variations
Almost from scratch alternatives:
ricotta with herbs
wild rice salad with toasted nuts & grapes
lemon summer squash soup
chicken under a brick
broccoli pesto
