Cinnamon Buns 9/21/12
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 169.1
- Total Fat: 5.8 g
- Cholesterol: 29.4 mg
- Sodium: 13.4 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 0.6 g
- Protein: 3.0 g
View full nutritional breakdown of Cinnamon Buns 9/21/12 calories by ingredient
Number of Servings: 12
Ingredients
-
Dough:
2 cups flour
1/2 cup milk
1/4 cup sugar
1 egg
3 tbsp. unsalted butter
2 tsp. dry active yeast
1/2 tsp. salt
Filling
1/2 cup brown sugar
2 tbsp. unsalted butter, melted
2 tsp. cinnamon
Directions
Warm milk and a pinch of sugar to between 110 to 116°F. Sprinkle yeast over milk and let stand until foamy, about 5 minutes. In a small bowl, whisk together egg and remaining 1/4 cup sugar, then slowly whisk in yeast mixture.
In a stand mixer fitted with the paddle attachment, combine flour and salt. Run mixer on low and add egg mixture, mixing until combined. Add butter and mix until incorporated. Switch mixer to dough hook and let it knead the dough for a minute or two. Knead by hand until smooth and elastic. Butter a large bowl and place dough in it. Cover loosely with a lint-free towel or plastic wrap and let rise for 1 hour, or until doubled.
Meanwhile, prepare filling by whisking together the brown sugar and cinnamon.
Generously butter a standard 12-muffin tin; set aside.
Once dough is doubled, turn it out onto a well-floured surface and gently deflate it with floured hands. Let it rest for another 5 minutes. Once rested, roll dough into a large, large rectangle. The short sides should be a scant 11 to 12 inches.
Brush the dough with the melted butter. Sprinkle the filling evenly over the dough’s surface. Tightly roll the dough back over the filling from one short end to the other, forming a 12 to 13-inch log. With a sharp serrated knife, gently saw 1-inch segments off the log and place each in a prepared muffin cup. Loosely cover buns with plastic wrap or a lint-free towel and let them rise for another 30 minutes.
Meanwhile, preheat your oven to 350°F.
Bake buns for 15 to 20 minutes, until puffed and brown (approx. 190 degrees F internal temp.)
Serving Size: Makes 12 buns
In a stand mixer fitted with the paddle attachment, combine flour and salt. Run mixer on low and add egg mixture, mixing until combined. Add butter and mix until incorporated. Switch mixer to dough hook and let it knead the dough for a minute or two. Knead by hand until smooth and elastic. Butter a large bowl and place dough in it. Cover loosely with a lint-free towel or plastic wrap and let rise for 1 hour, or until doubled.
Meanwhile, prepare filling by whisking together the brown sugar and cinnamon.
Generously butter a standard 12-muffin tin; set aside.
Once dough is doubled, turn it out onto a well-floured surface and gently deflate it with floured hands. Let it rest for another 5 minutes. Once rested, roll dough into a large, large rectangle. The short sides should be a scant 11 to 12 inches.
Brush the dough with the melted butter. Sprinkle the filling evenly over the dough’s surface. Tightly roll the dough back over the filling from one short end to the other, forming a 12 to 13-inch log. With a sharp serrated knife, gently saw 1-inch segments off the log and place each in a prepared muffin cup. Loosely cover buns with plastic wrap or a lint-free towel and let them rise for another 30 minutes.
Meanwhile, preheat your oven to 350°F.
Bake buns for 15 to 20 minutes, until puffed and brown (approx. 190 degrees F internal temp.)
Serving Size: Makes 12 buns