Wednesday, November 27, 2013

Cook’s Country Ultimate Cinnamon Buns

this is another recipe I will be making for breakfast tomorrow...


Dough
3/4 cup warm whole milk (about 110 F) Check temperature with a thermometer
1 packet (2 1/4 teaspoons) rapid rise or instant yeast
3 large eggs, at room temperature
4 1/4 cups all-purpose flour
1/2 cup cornstarch
1/2 cup sugar
1 1/2 teaspoons salt
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened
Filling
1 1/2 cups packed light brown sugar
1 1/2 tablespoons ground cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter, very soft
Glaze
4 oz cream cheese, softened
1 tablespoon whole milk
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
Put rack in middle position and preheat oven to 200F. When the oven reaches 200 F, turn it off. Line a 13×9-inch baking pan with foil, allowing excess to hang over edges. Grease or spray the foil with cooking spray

Combine the warm milk and yeast in a 2 cup liquid measuring cup and whisk until the yeast dissolves. Whisk in the eggs. In the bowl of a stand mixer fitted with the dough hook, combine the flour, cornstarch, sugar and salt. Mix briefly to combine. With the mixer on low, slowly add the warm milk mixture in a steady stream and continue mixing until the dough comes together, about 1 minute. Increase the speed to medium and add the butter, one piece at a time, until incorporated. Continue to mix until the dough is smooth and comes away from the sides of the bowl, about 10 minutes. (If the dough is still wet and sticky after mixing 10 minutes, add flour, 1 T at a time (up to 1/4 cup), until the dough releases from the bowl.) Turn the dough out onto a clean work surface and knead to form a smooth ball. Transfer the dough to a large greased/sprayed bowl. Cover with plastic wrap and place in the warm oven. Let the dough rise until doubled in size, about 2 hours.
To make the filling: Whisk the brown sugar, cinnamon and salt together in a small bowl. Turn the dough onto a lightly floured work surface and roll into an 18-inch square and spread it evenly with the softened butter. Sprinkle the filling evenly over the dough and press gently. Starting with the edge nearest you. roll the dough into a tight cylinder and pinch lightly to seal. Cut the cylinder into 8 equal pieces (or 12 if you want smaller rolls) and transfer the pieces, cut side up, to the prepared pan. Cover the pan with plastic wrap and let rise in warm spot until doubled in size, about 1 hour. Make ahead: After transferring the cut rolls to the greased pan, the buns can be covered with plastic wrap and refrigerated for up to 24 hours. When you are ready to bake the rolls, let them sit at room temperature for 1 hour before baking as below.
Preheat oven to 350 F. Bake the rolls (minus the wrap) for 35-40 minutes, or until they are deep golden brown, the filling is melted, and they are cooked through. While the buns bake, make the glaze by whisking the soft cream cheese, milk, vanilla and confectioner’s sugar in a medium bowl and set aside. Transfer the pan to a wire rack and top the rolls with 1/2 cup of the glaze. Let cool for 30 minutes then top with remaining glaze and serve. No way we could wait this long, so we ate them after about 15 minutes. I think they are best warm anyways…
Source: Cook’s Country Dec/Jan 2009

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