Friday, June 29, 2012

Cinnamon Buns

We LOVE breakfast in our home and these cinnamon buns (or rolls) are among our favorites. Nyla wants one every morning. That's saying something! :)
I double and triple this recipe, easily, for freezer breakfasts. Yes, they even freeze great even with the icing on them!

Cinnamon Buns--from America's Test Kitchen
Printer-Friendly Recipe
Yield: 8-12 buns

Cinnamon-Sugar Filling
3/4 cup packed dark brown sugar (light works fine)
1/4 cup sugar
2 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp table salt
1 Tbsp butter, melted

Biscuit Dough
2 1/2 cups all-purpose flour (I use white whole wheat and it works great)
2 Tbsp sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
6 Tbsp butter, melted and cooled, divided

2 Tbsp cream cheese, softened
2 Tbsp buttermilk
1 cup powdered sugar

Cooking Instructions:
1. Preheat oven to 425 degrees Fahrenheit. Spray a 9-inch cake pan with non-stick spray; set aside.
2. Combine all filling ingredients in a small bowl; set aside.
3. Dough: Step 1-mix dry ingredients in medium size bowl. Step 2- add 2 Tbsp melted butter to buttermilk, add to dry ingredients and stir with wooden spoon until ingredients are combined. Place on counter and knead until smooth and no longer shaggy, about a minute.
4. Roll out or pul dough by hand into a 12x9 rectangle . Brush with 2 Tbsp melted butter. Sprinkle filling mixture evenly, leaving a 1/2 inch border of plain dough. Press filling firmly into dough, roll up into a log, on one of the long sides. Using a serrated knife cut off 1/2 inch of each side and discard. Cut log into 8-12 pieces, depending on how big you want you cinnamon buns. Start by placing one cinnamon bun in the middle and place the rest around the center bun.
5. Brush with remaining 2 Tbsp melted butter and bake for 20-25 minutes. I start at 20 minutes and that's usually enough.
6. After you remove buns from the oven mix the icing together, the cream cheese may be a little lumpy but keep whisking it until combined (if it stays lumpy, that's okay). Dump it on top of the cinnamon buns immediately and serve warm. Enjoy!

Freezer Instructions:
Follow all directions above, yes even ice them and cool completely. Cover buns and freeze.
After icing buns and cooling completely, divide all the buns from one another, wrap individually in plastic wrap and freeze.
When ready to eat, thaw completely and put in a warm oven (if warming up a whole batch of buns) and  heat until warm. If heating up a individually wrapped bun, place in microwave for 20-30 seconds until warm. Eat and enjoy!

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