9 February 2007

Keeping your buns warm!

Well I finally made the famous cinnamon buns and they were quite a hit! I found a few recipes from my books but also a few from the web. I sort of then just combined what I knew from past experiences. I found that adding a bit of cinnamon and nutmeg to the yeasted dough allows for more depth of flavour. I also made a cream cheese frosting which had vanilla bean seeds in to give a more pronounced vanilla flavour

I had a dilemma in how I was going to keep them warm (cold buns are just not the same!). I then had a brain fart - I used my pizza stone. It seems so obvious now but what took me so long?! I must be getting old.

While the buns were baking the pizza stone was in the oven too getting super hot. When ready to transport the buns I wrapped the stone in two large kitchen towels and put a few rubber bands around to hold them in place. It must be noted that next time I'll use string to secure the towels. A few rubber bands perished when I was trying to figured out how to wrap the stone initially. Probably not a good idea!

I then wrapped nice piece of damask cloth around it (to make it look nice) and set that in the bottom of my basket. I then put the buns on top of the stone, which I had baked in glass pie plates (glass holds heat longer) and set off for work.

As it happened we got a large amount of snow dumped on us. It wasn't the nice fluffy kind of snow but the sleek, wet kind that makes it slippery just to walk. Thankfully, I had a nice friend who offered to pick me up and take me to work which came in handy - especially that day!

So now for the recipe - I have altered it a bit but nothing dramatic that shouldn't work for you too.

Cinnamon buns


1 Tbsp yeast (I used quick active kind that you don't have to re-hydrate)
1/4 cup water
1/2 cup melted butter
1/3 cup sugar
1 tsp salt
1 cup whole milk
1 large egg
4-5 cups bread flour
1 tsp cinnamon
1/2 tsp grated nutmeg

Mix all wet ingredients in a measuring cup. Add to a mixer 4 cups of flour and yeast and salt. Mix thoroughly. Add all the wet ingredients and mix dough. You might have to add the last cup of flour to the dough until it becomes soft and manageable (it will be soft but firm enough to handle). Knead a minute more once you have mixed it in the mixer for about 4-6 minutes. I didn't heat my liquids as I have found heating doesn't make the dough rise any faster - the yeast if in date will work warm or cold. Now I never heat things unless I am using the kind of yeast that has to be proofed.

Place in greased bowl, cover with cling film and allow to rise until at least double in volume. I just left it out overnight on the counter or you can leave in the fridge.


Melted butter (at least 1/4 to 1/2 cup)
1/4 cup brown sugar
1/4 cup vanilla sugar (white or raw)
1 1/2 tsp cinnamon

Mix both sugars and the cinnamon until well blended. Roll out dough into a rectangle if you like lots of dough between your swirls then leave it rather thick - and if you like less then roll it thinner. Brush dough with melted butter until coated. Spread cinnamon sugar over and roll up dough. Slice with a serrated knife and place in a well buttered dish (use some of that melted butter to coat it). Bake in a pre-heated oven at 180 degrees C or 350F for 15-25 minutes depending on the thickness of your dough and slices.

Cream Cheese Icing

2 1/2 ounces cream cheese, softened
5 1/2 ounces icing sugar
1 tsp vanilla extract
Seeds scrapped from a vanilla pod (optional)

Cream the cream cheese until well mixed and add icing sugar. Add vanilla extract and seeds and mix again. Depending on humidity, etc. you might have to add a bit more sugar but this is normal. It should be spreading consistency but not too liquid like.

Spread on rolls when they come out of the oven. Sit back with a cup of tea and enjoy!


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