Thursday, December 8, 2011

A "Devil"icious Breakfast

Awhile ago I teared out a recipe for make from scratch Cinnamon Buns from a Familycircle magazine, but haven't gotten around to use it or try it out. When my family was in town I thought that there would be no better time than when they're hear to make them. So I bought all the ingredients and ended up making them on Thanksgiving morning. I think this is going to be an AJ Zickefoose tradition for Thanksgiving morning. Why you ask? Because they came out SO stinkin' good, thus the title of the blog. :D They were so good that I just have to share it with you, because you will NOT be disappointed if you make these. I have faith that you can make them taste just as good as I made them.

Classic Cinnamon Buns

Makes 12 buns (I got more like 16-17 out of them)
Prep 20 minutes
Rise 2 1/4 hours
Bake at 350F for 40 minutes

Ingredients:
1 cup of milk
1 envelope active dry yeast
1/4 cup warm water
3 Tb granulated sugar
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted
4 1/2 to 5 cups all-purpose flour
1/2 Tsp salt

Filling
1/2 cup (1 stick) unsalted butter, softened
1/4 cup granulated sugar
1 cup pacled light-brown sugar
1 Tb cinnamon
1 cup coarsely chopped pecans

Glaze
2 cups confectioners' sugar
1 to 3 Tb milk

1)Heat milk in a small saucepan over medium heat untili it just begins to boil. Remove from heat and let stand until cooled to room temp.
2)Meanwhile, sprinkle the yeast over the warm water in a large bowl. Add 1 Tb of the sugar and let stand until foamy, about 5 minutes. Beat in the remaining 2 Tb sugar, eggs and butter. Beat in cooled milk.
3)Gradually add 4 cups of the flour and the salt, scraping down side of bowl, until a soft dough forms. Turn dough onto a floured work surface. Knead iinto the dough as much of the remaining flour as necessary, adding more it it gets too sticky. Knead for about 10 minutes until smooth. The dough will be soft.
4) Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours (I actually did all of these steps the night before and left it in the oven (turned off of course) over night, and then let it rise more in the morning. It worked out great).
5)Coat two 9 inch round baking pans (or 2 large glass pans) with nonstick cooking spray.
6)Prepare Filling. Mix butter, both kinds of sugar and cinnamon together in a medium-size bowl.
7)Punch down dough. Roll out dough on a lightly floured surface to an 18 X 12 inch rectangle. Spread the butter-sugar mixture over the dough. Sprinkle with nuts. Starting on one long side, roll up jelly-roll fashion and pinch seam to close.
8) Cut crosswise iinto 12 generous 1 1/2 inch pieces (or be less generous if you want to make more of them at a smaller size). Arrange them in the pans cut side down, in both prepared pans. Cover with plastic wrap and let sit in a warm spot until buns double in size, about 30-45 minutes. Or cover tightly with plastic wrap and refrigerate until the following morning.
9) Heat oven to 350F. Uncover pans and bake buns until they are golden brown and bubbly, 30-40 minutes. transfer to a wire rack and let cool 10 minutes (if you can last that long!)
10)Prepare Glaze. Mix confectioners' sugar and 1 Tb of the milk, adding more milk as necessary, to make a smooth glaze. Drizzle glaze on top of buns and serve.

Per Bun, 554 calories; 21 g fat; 8 g protein; 3 g fiber. (not too bad).

Let me tell you, these are soooo good! They would be perfect to serve when family comes into town, at a nice brunch, to church events, or just to eat on any given day for any given reason :D

Happy eating!!! You WILL enjoy this recipe FOR SURE!!

ps. If you are wondering, I DEFINITELY will be making these for Adam when he gets home. He will go CRAZY!!!


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