Cinnamon Buns

Name: Cinnamon Buns
Yield: makes about 24 cinnamon buns
Ingredients: 6 1/4 cups (28 oz / 794 g) unbleached all-purpose flour; 2 teaspoons (0.5 oz / 14 g) salt, or 1 tablespoon coarse kosher salt; 6 tablespoons (3 oz / 85 g) sugar; 5 teaspoons (0.55 oz / 15.5 g) instant yeast; 2 cups plus 2 tablespoons (17 oz / 482 g) lukewarm whole or low-fat milk (about 95°F or 35°C); 1/2 cup (4 oz / 113 g) vegetable oil or melted unsalted butter; Zest of 1/2 lemon, or 1 tablespoon lemon extract, or 1/2 teaspoon lemon oil (optional); 3 tablespoons (1.5 oz / 43 g) ground cinnamon; 3/4 cup (6 oz / 170 g) sugar; Melted butter or vegetable oil, for brushing; 1 cup (6 oz / 170 g) raisins, or to taste (optional); 1 cup (5 oz / 142 g) chopped walnuts or pecans, or to taste (optional); 4 ounces (113 g) cream cheese; 1/4 cup (2 oz / 56.5 g) melted unsalted butter; 1 cup (3 oz / 85 g) confectioners’ sugar, sifted; 1 teaspoon (0.25 oz / 7 g) vanilla extract; 1/4 teaspoon (0.25 oz / 7 g) lemon or orange extract, or 1 teaspoon (0.25 oz / 7 g) lemon juice or orange liqueur; Pinch of salt; 4 cups (12 oz / 340 g) confectioners’ sugar, sifted; 2 tablespoons (1.5 oz / 43 g) light corn syrup (optional); 1 teaspoon (0.25 oz / 7 g) vanilla, lemon, or orange extract, or 1 tablespoon (0.75 oz / 21 g) orange juice concentrate (optional); 1/2 to 3/4 cup (4 to 6 ounces / 113 to 170 g) milk or water

December 14, 2011

The simple, sweet enriched dough for these cinnamon buns is very versatile. It can also be used to make to make everything from sticky buns (page 145) and coffee crumb cake (page 150) to fruit-filled thumbprint pastries (page 152). Even though this dough doesn’t contain eggs, it can still make all of these products, and more, but with less work and fewer calories than some of the richer recipes that follow. I wouldn’t exactly call this health food, but anything made with this dough is definitely comfort food to the max! I’ve suggested chopped walnuts or pecans, but feel free to experiment with other nuts. I’ve given you the option of either a cream cheese frosting or a fondant glaze, both of which are delicious and commonly used in pastry shops. The corn syrup in the fondant glaze is optional, but using it will make the glaze smoother. Using milk, rather than water, in the fondant will also make it creamier and softer.

Recipe notes

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