Large Cinnamon roll

Standard

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Baking is magic!

And cinnamon buns are my ultimate indulgence! I had to bake something to bring for a reunion and decided it would be a good chance to make my ever favorite, my way. That means, a generous dough, lots of cinnamon but not too sweet and, very important, packed with raisins. For the icing, just a thin layer of confectioner sugar mixed with milk for a little shine and texture, again, not too sweet. It is a huge treat for me, one I don’t have too often, so I make sure to enjoy eating as much as preparing it. I love to see the dough rising, waiting for the house to be filled with the cinnamon smell and watching the beautiful golden color after is baked. Baking is truly magic!
If you like it richer and sweeter, be more generous with the brown sugar and butter before rolling it out.
I got this recipe from a cooking TV show, but can’t remember which one. I just kept writing it down and baked it right after. I really get hypnotized with cooking TV shows and therefore forgot to write down who I was watching to cook!

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Large cinnamon bun

Ingredients

2 1/4 tsp instant yeast (1 pouch)
4 oz warm water
1 tbs sugar

3 1/2 cup flour
2 eggs
1/3 cup unsalted butter melted with
3/4 cup milk at room temperature
3 tbs sugar
touch of vanilla
pinch of salt

1/4 cup maple syrup or honey
1/2 cup brown sugar
2 tbs butter

For the filling
1/2 to 3/4 cup of melted butter
1/2 to 3/4 cup brown sugar
3/4 cup raisins (optional)
lots of cinnamon

For the icing
For my light icing I just mix 1/2 cup of icing sugar with 2 tbs milk. But an optional way, actually more popular, is mixing: 4 oz cream cheese, 1 cup of whipping cream and 1 cup of icing sugar, blending it together with some vanilla.

Directions:

Start mixing yeast and the warm water with sugar and let it rest until a starts foaming. In the mean time gather all your ingredients.

Combine flour, eggs, melted butter, milk, sugar, vanilla, and salt mixing well. Add the yeast mixture and start kneading for at least 5 min., until the dough is nice and elastic. Let it rest in a bowl lightly greased with oil. Wait 45 min to 1 hour.

Flour a surface, take the dough out of the bowl and punch it out to get all the air out of the dough. Roll it out in an oval shape.
Brush the melted butter on the whole sheet of dough. Sprinkle brown sugar, raisins, cinnamon.

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Roll it up as tight as possible. Pinch at the end to seal it out. Now you have a long log.

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Brush more butter, more brown sugar and cinnamon on the top of the log. Roll up the log once more, tight.

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Melt the butter, brown sugar and maple syrup in a cake pan, mixing well. Place the roll in the center of this pan, cover and let it rise a second time for 45 min to 1 hour.

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At this point it can stay in the fridge until the next morning and you can bake it fresh for breakfast!

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Heat oven to 375 F. Bake for 30 min and then cover with foil and cook for more 20 to 25 min.

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Take out of the oven and spread your favorite icing on top. Enjoy!!!

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