Cinnamon Buns
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 information
Yield
makes about 24 cinnamon buns
Ingredients
All-purpose sweet dough
Topping
Cream Cheese Frosting
White Fondant Glaze
Preparation
Do ahead
Step 1
To make the dough, combine the flour, salt, and sugar in a mixing bowl. Whisk the yeast into the milk until dissolved, then pour the mixture into the dry ingredients, along with the oil and lemon zest. If using a mixer, use the paddle attachment and mix on the lowest speed for 30 seconds to 1 minute. If mixing by hand, use a large spoon and stir for about 1 minute. The dough should form a soft, coarse ball.
Step 2
Switch to the dough hook and mix on medium-low speed, or continue mixing by hand, for 4 minutes, adding flour or milk as needed to create a smooth, soft, slightly sticky ball of dough.
Step 3
Increase the speed to medium and mix for 2 minutes more or continue stirring for about 2 minutes more, until the dough is very soft, supple, and tacky but not sticky.
Step 4
Transfer the dough to a lightly floured work surface and knead for 1 minute, then form it into a ball.
Step 5
Place the dough in a clean, lightly oiled bowl large enough to hold the dough when it doubles in size. Cover the bowl tightly with plastic wrap, and refrigerate overnight or for up to 4 days.
On baking day
Step 6
Remove the dough from the refrigerator about 3 hours before you plan to bake. Divide the dough in half and form each piece into a ball. Cover each ball with a bowl or plastic wrap and let rest for 20 minutes.
Step 7
On a floured work surface, roll each ball of dough into a 12 by 15-inch rectangle, rolling from the center to the corners and then rolling out to the sides. If the dough starts to resist or shrink back, let it rest for 1 minute, then continue rolling. The dough should be between 1/4 and 1/2 inch thick.
Step 8
Make cinnamon sugar by whisking the cinnamon into the sugar. Brush the surface of the dough with melted butter, then sprinkle the cinnamon sugar over the surface, leaving a 1/4-inch border. Sprinkle the raisins, chopped nuts, or both over the surface if you like, to taste. Roll up the dough like a rug, rolling from the bottom to the top, to form a tight log.
Step 9
Cut the log into 1-inch-thick slices and place them on a sheet pan or two round cake pans lined with parchment paper or a silicone mat, placing the rolls about 1 1/2 inches apart; they should touch each other once they rise. Mist the tops with spray oil and cover loosely with plastic wrap, then let rise at room temperature for about 2 hours, until the dough swells noticeably and the buns begin to expand into each other.
Step 10
About 15 minutes before baking, preheat the oven to 350°F (177°C).
Step 11
Bake for 10 minutes, then rotate the pan and bake for another 5 to 15 minutes, until the buns are a rich golden brown. Meanwhile, make whichever topping you prefer.
Step 12
Once the buns are glazed, enjoy!
Cream Cheese Frosting
Step 13
Combine the cream cheese, butter, and sugar in a mixing bowl. If using a mixer, use the paddle attachment and mix on the lowest speed for 2 minutes. If mixing by hand, stir vigorously for 2 to 4 minutes. The ingredients should be evenly incorporated and smooth. Add the vanilla, lemon extract, and salt and mix on medium speed, or continue mixing by hand, for about 1 minute, until the ingredients form a smooth paste. Increase the speed to medium-high or stir more vigorously for about 20 seconds to fluff up the glaze. Once the buns have cooled for 5 minutes, use an offset spatula or a table knife to spread on however much glaze you’d like. Stored in an airtight container in the refrigerator; any unused glaze will keep for up to 2 weeks.
White Fondant Glaze
Step 14
Stir the sugar, corn syrup, and vanilla together. Gradually whisk in the milk, adding just enough to make a thick but creamy glaze about the same thickness as pancake batter, adjusting with more liquid or sugar as needed. The thickness of the glaze is up to you; the stiffer it is, the better it will hold its design; the thinner it is, the more easily it will spread. Ideally, you should be able to drizzle a slow steady stream off the end of a spoon or other utensil to create designs that will firm up when the buns cool. Glaze the buns after they’ve cooled for about 5 minutes.
