Ultimate Cinnamon Buns Food

CINNAMON ROLLS

Steps:

• Tip all the ingredients for the dough, except the butter and golden syrup, into the bowl of a stand mixer with 1 tsp salt. Use a paddle attachment to combine everything until it begins to come together into a dough, then tip out onto a floured surface and knead until smooth, about 2 mins. Put it back in the bowl and gradually add the softened butter, 1-2 tsp at a time, while mixing on a medium setting. Alternatively, knead the butter in by hand until smooth. Flatten the dough to a square roughly 20 x 20cm, then cover and freeze for 30 mins, or chill for at least 1 hr.
• Meanwhile, butter and line the base and sides of a deep baking tray, roughly 20 x 30cm. To make the filling, mix the sugar with the cinnamon and a large pinch of sea salt, then set aside 2 tbsp. Beat in the butter to form a thick paste.
• Lay the dough on a floured surface and roll to a neat rectangle roughly 35 x 25cm. Spread over the filling so it's completely covered. Fold the bottom third of the dough into the middle, then fold over again to cover the top third. For the best results, chill the dough again for another 30 mins.
• Re-roll the dough to another rectangle about 40 x 30cm, then roll it up along the long edge into a tight log. To get the neatest spirals, cut in half, lift onto a tray and freeze for 15 mins to firm up, then cut into 12 equal-sized slices. Arrange the slices, spiral side-up, in the tin. Leave to prove in fridge for at least 1 hr, or up to 24 hrs.
• Heat the oven to 200C/180C fan/gas 6. Bake the buns for 20 mins, then scatter over the reserved cinnamon sugar and bake for 10-15 mins until deep brown.
• Meanwhile, mix the golden syrup with 2 tsp boiling water. As soon as the buns come out of the oven, brush them with the syrup glaze, then leave to cool a little. To make the icing, beat the soft cheese, icing sugar and vanilla together, then gradually add 1-2 tbsp boiling water to create a thick but pourable consistency. Drizzle the icing over the buns.

ULTIMATE CINNAMON BUNS(COOK'S COUNTRY)

Steps:

• For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When the oven reaches 200 degrees, shut off. Line 13-by-9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.
• Whisk milk and yeast in measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium, and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from the sides of the bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.
• For the filling: Combine brown sugar, cinnamon, and salt in small bowl.
• Turn dough out onto lightly floured surface. Roll dough into 18-inch square, spread with 4T butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size.
• For the glaze, and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioner's sugar on medium bowl until smooth.
• Discard plastic wrap from buns and bake until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with 1/2 cup glaze. Cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.
• Make ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.

CINNAMON BUNS

Steps:

• Buns: When you are ready to bake, preheat the oven to 170 degrees F. Prepare 2 (9 by 12-inch) rectangular baking dishes by spraying with nonstick oil spray.
• In a mixer fitted with a dough hook, mix together starter, granulated sugar, vegetable oil, salt, water, yeast and flour.
• After mixing the dough for about 2 minutes, remove the dough to a bowl sprayed with nonstick oil.
• Cook's Note: If the dough mix is too loose, add more flour.
• Cover with a towel and let rise until doubled in size. The rising process will take 1 to 4 hours, depending on the altitude and weather at the time and place you are making the buns.
• When doubled, dump the whole pile of dough onto a well-floured surface and with a rolling pin manipulate the dough to make a rectangle about 1/4-inch thick.
• Filling: Melt 2 sticks of butter to where it is creamy and spreadable. Spread the butter onto the dough triangle making sure you spread thoroughly to all corners. Sprinkle brown sugar and then cinnamon over the butter making sure that the whole triangle is covered, corner to corner. Top with chopped pecans and raisins.
• Roll the dough into a tight roll. Cut with a serrated knife into 2-inch long rolls and place into the baking dishes.
• Cook's Note: If using the rectangle baking dish, snuggle the buns together as if they were trying to keep each other very warm. You might want to manipulate the size of the pan to make sure that the buns are very snug in the pan.
• You do not have to cover the rolls, but you need to let them rise in an oven set at 170 degrees F to proof until you see that they are almost but not quite doubled in size, about 40 to 50 minutes. When you see that they are at that point, turn the oven up to 350 degrees F. Bake for 25 minutes until you see that they are truly golden on the top.
• Cook's Note: A good test is when you take them out of the oven and push on the very center of a bun; if it sinks inward easily and feels doughy, they will need 5 to 10 minutes more cooking time.
• Glaze/Icing: In a mixer beat powdered sugar and half-and-half until smooth and without lumps. Take the buns out of the oven and put them on a wire rack. Immediately glaze them with a pastry brush. After glazing all of the buns, go back over and glaze once again.
• Cook's Note: If you desire, you can melt more butter on the top before serving. If warming buns after they are cool, 20 seconds in the microwave revives that incredible hot-out-of-the-oven taste. However, even cold, they are awesome.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CINNAMON BUNS

Steps:

• Combine the water and milk in a medium saucepan and warm over low heat until it is about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast over the surface over the liquid. Sprinkle a pinch of the sugar over the top and set aside without stirring, until foamy, about 5 minutes.
• Whisk the butter, egg yolk and vanilla into the yeast mixture.
• Whisk the flour, the sugar, salt and nutmeg in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick and slightly sticky dough. Turn dough onto a floured work surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush the inside of a large bowl with butter. Put dough in the buttered bowl, turning to coat lightly with butter. Cover bowl with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 hour 15 minutes.
• Turn dough out of the bowl and knead briefly to release excess air; reform into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it on the dough. Cover the entire bowl tightly with plastic and proof in the refrigerator for 4 hours or overnight.
• To fill and form the rolls: Butter a 9-by-13-inch baking pan. Whisk the sugar and cinnamon together in a small bowl. Turn prepared dough onto a floured work surface and press, then roll into 10-by-18-inch rectangle, with a long edge facing you. Spread the softened butter evenly over the surface of the dough, leaving about an inch border on the side opposite you. Evenly scatter the cinnamon-sugar over the butter. Starting from the long side facing you, roll the dough up into a tight cylinder. Lightly brush the clean edge of the dough with water. Press the open long edge to the dough to seal the cylinder.
• Slip a long taut piece of string or dental floss under the roll, about 1 1/2 inches from the end. Lift and cross the string ends over the roll, then pull the ends tightly in opposite directions to cut a single roll. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls cut-side-down in the prepared pan, leaving 1 inch of space between them. Cover the rolls loosely with plastic wrap. Set aside in a warm place to rise until rolls double in size, about 1 hour 10 minutes.
• Position the rack in the center of the oven and preheat to 350 degrees F.
• Bake buns until golden brown and the tops of the buns spring back when pressed lightly, about 30 minutes. Cool in the pan for 10 minutes.
• To make the glaze: Sift the confectioners' sugar into a medium bowl. Whisk in the condensed milk, butter, and lemon juice to make a smooth, slightly loose icing. Add the vanilla and cinnamon. Drizzle the icing over warm buns. Serve.

ALMOST-FAMOUS CINNAMON BUNS

Steps:

• Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don't stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.
• Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.)
• Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
• Roll out the dough, fill and cut into buns (see Cook's Note). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.
• Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners' sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.

OVERNIGHT CINNAMON ROLLS

Steps:

• For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
• Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
• Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
• Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
• Preheat the oven to 350 degrees F.
• When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
• While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

CINNAMON BUNS

Steps:

• Dough: In a mixer fitted with a dough hook, combine all the ingredients for the dough. Mix at low speed for 2 minutes, then increase the speed to medium and mix for another 6 minutes. To test if the dough is ready, stretch a small piece of dough between your hands into a thin sheet and hold it up to the light. If you see a web-like pattern, the dough is developed; the webs are the strands of gluten. If you do not see them, mix the dough at medium speed 2 minutes more, then test again. Transfer the dough to a bowl, cover with a damp cloth, and refrigerate at least 2 hours or over night.
• Honey Schmear: In a mixer, mix the brown sugar, butter, honey, corn syrup and cinnamon until smooth. Add the water and mix until smooth, adding more water as needed to make the mixture spreadable.
• Bun Finish: Butter 10 cups of a large muffin tin. Spoon 2 tablespoons of the honey schmear into the bottom of each cup. In a small bowl, mix the sugar and cinnamon. On a lightly floured surface, roll the dough into a 10-by-10-inch square about 1/4- inch thick. Brush with the melted butter and sprinkle with the cinnamon sugar. Using your hands, firmly roll up the dough like a jellyroll. Transfer to a sheet pan and refrigerate 30 minutes. Using a sharp knife or a taut length of dental floss, cut the dough into 10 slices, each about 1 inch thick. Place one slice (on its cut side) in each muffin cup. Cover with a damp cloth, and let rise in a warm place until they reach the rim of the pan, about 1 to 1 1/2 hours. (Or, cover and let rise in the refrigerator overnight.)
• Preheat the oven to 350 degrees F. Bake until golden brown, 25 to 30 minutes. Meanwhile, line a sheet pan with parchment paper. Let the buns cool in the pan for 2 minutes, then flip the pan over onto the sheet pan. Carefully lift off the muffin pan, leaving the buns and toppings on the sheet pan. Let cool. Meanwhile mix together the powdered sugar and milk to make a glaze. With a spoon drizzle the glaze over the top of the buns.

UBC CINNAMON BUNS

Steps:

• Scald milk.
• Stir in 3 Tablespoons margarine, 3 Tablespoons sugar and 1-1/2 teaspoons salt.
• Cool to lukewarm.
• Dissolve 1/2 teaspoon sugar in warm water.
• Sprinkle yeast over warm water.
• Let stand in a warm place for 10 minutes.
• In large mixing bowl, combine lukewarm milk mixture and eggs.
• Stir in dissolved yeast.
• Add half the flour and beat well for 10 minutes.
• With a wooden spoon, gradually add enough of the remaining flour to make a soft dough.
• Turn dough out onto a lightly floured surface.
• Knead until smooth and elastic, adding additional flour as needed.
• Place in well greased bowl and roll dough over to grease the top.
• Cover with a damp cloth and let rise in a warm place until dough doubles in size, about 1 hour.
• Punch down and turn out on lightly floured surface.
• Roll out into large rectangle (about 9" x 18").
• Make filling: combine 1/4 cup melted margarine, 3/4 cup sugar, and 1 Tablespoon cinnamon.
• Sprinkle filling on dough.
• Roll dough up, starting from the long side.
• Cut into 2-inch slices.
• Place remaining melted margarine in bottom of pan. (I use two pyrex pans: one is 13 X 9, the other 8 x 8).
• Arrange slices in pan and cover loosely with greased waxed paper.
• Let rise in pan until doubled in size, between 45 to 60 minutes.
• Bake at 350 degrees Fahrenheit for 30-35 minutes.
• Remove from oven; turn pan upside down so the buns fall out.

CINNAMON ROLLS

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. Mix the flour, caster sugar and cinnamon together with a pinch of salt in a bowl. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.
• Mix the filling ingredients together. Spread evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin. Brush gently with extra milk and bake for 30-35 mins or until golden brown. Remove from the oven and cool for 5 mins before removing from the tin.
• Sift the icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over 2 tbsp boiling water, and stir to mix. Add a little more water until you have a drizzly consistency. Stir in the vanilla essence, then drizzle the icing over the rolls. Serve warm or cold.

BEST EVER CINNAMON BUNS

Steps:

• In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms.
• Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Punch down, and divide into two equal parts. Roll out each section on a lightly floured surface. Spread each with softened butter and sprinkle with sugar and cinnamon.
• Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled.
• Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until golden brown.
• Meanwhile, combine confectioners sugar, 1/4 cup melted butter, vanilla, and milk. Remove baked buns from oven and drizzle with frosting.

OUR FAVORITE CINNAMON ROLLS

Steps:

• Make the dough:
• In the bowl of a stand mixer fitted with a paddle attachment, add flour, yeast, and sugar. Mix on low speed until well combined. Add eggs and mix on low to combine. In a small pot, heat milk, butter, and cinnamon over medium-low heat until butter is melted and mixture is between 120 and 130°F (use a thermometer).
• Add warm milk mixture and salt to stand mixer. Beat on low speed 2 to 3 minutes, occasionally scraping down sides of bowl with a spatula. Beat on medium speed until smooth and elastic, 2 to 3 minutes. Dough will be very sticky.
• Lightly oil a large bowl with cooking spray. Form dough into ball and transfer to bowl, turning to coat. Cover bowl with plastic wrap then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
• While dough rises, cut 2 pieces of parchment to fit 2 9-inch round cake pans. Butter pans, line with parchment, and butter parchment.
• Make the filling:
• Mix brown sugar, cinnamon, nutmeg, and salt in medium bowl.
• Make the glaze:
• In a medium bowl, whisk together the powdered sugar, milk, vanilla, and salt.
• Assemble and bake:
• Preheat to 375°F and position rack in center of oven. Punch down dough and transfer to floured work surface. Roll out to 16-by-12-inch rectangle. Spread butter over dough, leaving 1/2-inch border on the long sides. Sprinkle filling mixture evenly over butter, then add pecans. Starting at a long edge, roll dough toward you into a log, pinching gently to keep it rolled tightly. With seam side down, cut dough crosswise with a thin sharp knife into 16 equal slices.
• Divide rolls between baking dishes, arranging cut side up; rolls will be touching. Cover baking dishes with plastic wrap then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
• Bake rolls until tops are golden, 18 to 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up. Drizzle glaze over rolls and serve immediately.

OOEY-GOOEY CINNAMON BUNS

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.