Sunday, September 25, 2011

Classic Cinnamon Buns

'Dem some good buns. 
Well I've been wanting to make these for quite some time. Below I will list the health benefits of these delicious buns. Ok there is....... now wait, they are loaded in........and lets not forget........ Dammit, they have no nutritional value at all. While chock full of happiness, these buns are severely lacking in any  vitamins or nutrients.
A friend of mine, Christine who is loves reading food blogs, showed me a similar recipe for cinnamon buns that just pushed me over the edge. Once I started reading recipes and saw how easy they were to make, I knew these sugary treats would be gracing my kitchen in no time.
Try to resist.....muahahahaha. ha.
The good news is they are so delicious you are guaranteed lots of friends and possibly even lovers. At least for the time it takes to eat them. The bad news is they should not become a weekly staple. I will definitely try to make these for every major holiday because they were just. so. damn. good. My mother has already been informed that we will be having them for breakfast Christmas morning.  I honestly couldn't believe I made them, they tasted better than almost any cinnamon bun I've ever had.
I am busy working on finding healthy seasonal recipes for the upcoming weeks, but an occasional treat is what lazy Sunday mornings are for.
These buns were surprisingly easy to make, and fairly inexpensive. Most kitchen pantries should have a lot of the basic ingredients, flour, sugar, butter, etc, and they only took about an hour. These are much better for you than those chemical filled junk traps you buy at the supermarket and the difference in taste is WORTH the extra time. I used organic sugar, unbleached flour, and almonds to try an add some redeeming qualities to this super indulgent treat, but again there is no way to get around they are mostly sugar, butter and flour.
Are you drooling yet? 
One each was more than enough for healthy boyfriend and I, in fact the overdose of sugar first thing in the morning left our bellies a bit grumpy. Next time I may have to serve them later in the day, my body is not used to that much sugar before noon. Not anymore anyway! That's growth baby!

If you are looking to impress, look no further. Colder weather is making its way towards us, bringing with it the instinct to snuggle with our loved ones and share a warm treat. Hope these sweet buns come to a kitchen near you soon!

Classic Cinnamon Buns
I know. I wish they were made of spinach too.
The Goods: Makes 8 large cinnamon roles

3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 teaspoons cinnamon
1/8 teaspoon cloves
1/8 teaspoon salt
1 tablespoon unsalted butter, melted
1/2 cup of raisins (optional)
1/2 cup almond pieces (optional) Walnuts and Pecans would work great

2 1/2 cups all purpose flour, plus extra for sprinkling counter
2 tablespoons sugar
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
6 tablespoons unsalted butter

3 tablespoons cream cheese, softened
3 tablespoons buttermilk
1 1/2 cups confectioners sugar

The Deal: 
1. Adjust an oven rack to the middle position and heat the oven to 425 degrees. Generously coat both a 9 inch nonstick round cake pan and a wire cooling rack.

2. Make your filling: Combine brown sugar, granulated sugar, cinnamon, cloves, raisins and almonds if using, salt and then 1 tablespoon of melted butter together in a medium bowl until the mixture resembles wet sand.
Filling Mountain with a butter fall :)
3. For the dough: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the buttermilk and 2 tablespoons of melted butter together. Stir in the buttermilk mixture into the flour mixture with a wooden spoon until absorbed (the dough will look shaggy and its suppose too), about 30 seconds. Turn the dough onto the counter and knead until smooth, about 1 minute.

Shaggy Dough
4. Press the dough into a 9 by 12 inch rectangle using your hands. This is a bit bigger than a sheet of regular paper. Brush the the dough with 2 tablespoons of butter. Sprinkle the dough evenly with the filling, leaving a 1/2 inch border then press firmly into the dough. See pictures below.
I measured, super dork here
Spread filling, leaving a 1/2 inch border
5. Loosen dough with a bench scraper, or your hands. Starting at a long side, roll the dough, pressing lightly to form a tight log. Pinch the seam to seal. Slice the dough into 8 pieces and place in the prepared pan. Brush with remaining 2 tablespoons melted butter. Bake until the edges are golden brown, 20-25 minutes.
Roll dough firmly
Place 8 rolls in a pan and brush with butter
6. Use a knife to loosen the buns from the pan. Flip the buns onto the prepared wire rack, then turn upright an let cool for 5 minutes before glazing.
Baked Buns! Yums!
7. For the glaze: Set the buns over a sheet of newspaper. Whisk cream cheese and buttermilk together in a large bowl until thick and smooth. Slowly stir in confectioners sugar over mixture until smooth. Spoon glaze over warm buns. Serve warm.
Place cooling rack on newspaper, for easy clean up :)
These are good next day, but not AS good as hot out the oven.
One bite just isn't enough

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