cinnamon buns for your hun
Cinnamon buns are such a sweet way to show someone you care for them. Valentine's Day is right around the corner, and is a perfect occasion to get rollin' with these cinnamon buns. I made these for my friend Nathalie Dupree, who inspired my curiosity about the powers of yeast.
Adapted from Paula Deen's cinnamon roll recipe.
1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
4 tablespoons butter
2 cups powdered sugar, whisked or sifted until clump-free
1 teaspoon vanilla extract
3 to 6 tablespoons hot water
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until thoroughly combined. Add yeast mixture. Add remaining flour, mix. Knead dough on lightly floured surface for 8-10 minutes, or until smooth and elastic. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 1/2 to 2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Pour and spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Beginning at the 15-inch side, roll up dough and pinch edge together to seal. Make sure to roll tightly. Cut into 12 to 15 slices, depending on the thickness of your buns.
Preheat oven to 350 degrees Farenheit.
Coat the bottom of 2 glass 8-inch square glass baking pans with butter and sprinkle with sugar. Place cinnamon bun slices close together in the pans and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until tops are golden brown.
Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over cooled buns. For the happiest taste buds, the cinnamon buns must be eaten warm!