Sunday, August 17, 2008

Cinnamon Buns

Cinnamon buns kind of take a lot of time. They're usually made out of a yeast dough, so it requires a lot of inactive prep time to let the dough rise. There's no way around it -- if you want fresh cinnamon buns for breakfast, I suggest waking up early and then taking a nap while the dough rises. (Which is what I did.)

The recipe I found on called for heating milk, sugar, and vanilla in a saucepan. Then you stir in yeast, flour, and salt.

After the mixture rises for an hour:

Then you add more flour, and knead out the dough into a rectangle.

Brush on a layer of melted butter:

Sprinkle on cinnamon and sugar:

Roll up the rectangle and pinch the seam. Cutting the rolls:

I placed them in a buttered baking pan. I spaced the rolls pretty close together so that all the sides would connect as they baked -- that way, they're nice and soft on all sides.

After the buns bake:

I made a quick icing out of confectioner's sugar, milk, coffee, and vanilla. I love how easy icing is to make -- take confectioner's sugar and a little liquid, and you've got icing. I suspect it has to do with the fact that confectioner's sugar contains some cornstarch...

After the cinnamon buns are iced:

There you have it! Soft and yummy cinnamon buns.

Totally worth the wait!


Pat said...

Try using real Cinnamon in your recipe and reduce on the sugar.

The Cinnamon that we buy in the US is actually Cassia.

Cassia has a chemical called coumarin which could be toxic.

Please click the below link to read more

Jen T said...

Okay Pat, I don't really appreciate the condescending tone. I'm so irritated with you I almost want to delete your comment.

1. How do you know I'm not already using real cinnamon in the recipe?
2. What business is it of yours how much sugar I want to use?
3. Why do you assume I don't already know about cassia? I'm Chinese, and cassia is used in traditional Chinese medicine to regulate insulin levels (although its efficacy is questionable).