cinnamon buns I really wish I'd never learn to make these here's what you're
going to need flour salt sugar butter water yeast and egg yolks and for the
filling you're gonna need butter cinnamon and brown sugar there's no need
to be afraid this is a very forgiving dough it's very easy to work with it's
super easy to make here's what you need to do first thing you want to do is put
your yeast into your room temperature water and allow it to bloom this is a
stuff that you don't really need to do but you do it just to make sure that
your yeast is good now in the bowl of a stand mixer you mix together the flour
sugar and salt you just want to get the sugar and salt distributed in the flour
at this point add in your softened butter the water with the east
and the eggs
turn on your stand mixer and just get it all sort of incorporated together then
turn it off let it sit for 15 minutes walk away during that 15 minute period
the flower is going to become fully hydrated which makes it so much easier
when you move on to the next step which is kneading and you just want to knead
this for eight or nine minutes it doesn't really take that long once it's
kneaded together and the dough inside the bowl looks kind of really nice and
smooth I like to knead it by hand for a couple of minutes and what this does is
it just gives me the assurance that I've reached the right point and it also over
time has taught me what the dough should feel like and the first couple of times
you make this you might not get it quite right but over time you will learn and
it'll just become second nature so then take that ball of dough put it in a bowl
cover it with a wet tea towel or a piece of plastic wrap and just let it sit for
about an hour hour and a half it's going to rise but it's not gonna rise that
much it's never actually going to reach the point where it doubles in volume now
while that's rising it's a good idea to make the filling for the cinnamon buns
and you want to melt your butter in a microwave it's the easiest way to do it
mix in the brown sugar and the cinnamon mix it all together just get it
incorporated you're ready to go so now on your counter top sprinkle a little
bit of flour you don't want to put too much down because you don't want the
dough to sort of move around as you're rolling it out and you want to roll that
out until it's quarter inch in thickness maybe even just a little bit thinner
and you can really sort of grab the corners of the dough and pull it as well
don't be afraid of it work with the dough it's not going to be
a problem so you can really stretch it out get it to fill the entire surface
and then you coat that surface with the filling the the butter brown sugar
cinnamon mix get it all over and once you've got that on you just sort of roll
it up start from one edge carefully roll it up
once you've got it rolled up cut it into 12 equal sized pieces and a lot of
people will cut off each end and discard the end piece I don't do that I you know
you can play with the dough you can get it nice and even and then when you take
that end piece and put it in the buttered baking dish put the end down at
the bottom no one's ever gonna notice and you don't have to get rid of
something so once you've got them all cut put in your buttered baking dish
cover it with plastic wrap or a wet tea towel and let that rise until all of the
buns are pretty much touching once they're all touching stick that in the
oven and give it a big so here's the deal I can give you a time 25 to 30
minutes that's what works in my oven here in studio and my oven at my home
but everybody's oven is different and I always check it with an instant-read
thermometer and when the interior of the bun reaches at least 190 degrees
Fahrenheit you know that it's cooked to pull them out and at that point you can
just make a really simple glaze I know a lot of people like to put a cream-cheese
icing on it but I think that for me personally that's just a little bit too
much so I just make a simple glaze here's the thing don't eat too many all
at once
thanks for stopping by hope to see you again soon
you