In my house a recipe is tried and true if it is covered with enough batter to double the recipe. Such is the case with my Cinnamon Buns, they have been poked and prodded until the recipe produced Buns Of Steel!
Oh wait…that’s the wrong kind of buns. And a total lie. These are light, fluffy, baked in syrupy pecan goodness, with cream cheese frosting laid on thick.
And so now with the recipe in tip-top shape I share its wonders with you! But I’m sure you are wondering what cinnamon buns could I be talking about?
Perhaps it’s this cat.
Well maybe it’s her hair.
Okay Princess Leia, I love you and all, but food and hairstyles shouldn’t mix. Ever. I mean that look has never looked good on anyone.
So maybe we could leave the cinnamon bun being to breakfast and keep it away from cats and hair?
(This is where you agree with me and I begin to type out the recipe).
Here it goes.
1 cup whole milk
4 ½ tsp. active dry yeast (NOT the kind for the bread machine)
½ cup unsalted butter (either leave it out until it gets nice and cozy at room temperature or microwave it for 10-15 seconds) and please use real butter, none of that “I Can’t Believe It’s Not Butter” nonsense!
½ cup sugar
1 tsp. salt
2 eggs, preferably of the large variety
4-1/4 cups unbleached flour
The Caramel Glaze:
½ cup unsalted butter
¼ cup spun honey (you can also use regular honey but I ran out of that-which is crazy as we had like six boxes full in our basement-and I found I liked the taste spun honey added better)
1-1/2 cups packed dark brown sugar
½ cup whole milk
1 tsp. vanilla
3 cups pecans (pecan halves look prettier but pecan bits taste just as swell)
4 tbsp. butter (the softer the easier your job will be)
1 cup dark brown sugar
2 tbsp. ground cinnamon
The Frosting: Now, you can always go for a simple 10X sugar glaze, but the cream cheese frosting adds such a wonderfully rich flavor that you’ll want to sing…if you hear me singing you have my most sincere apologies
4 ounces cream cheese
1 cup 10X/Confectioner’s Sugar (this amount keeps it from being too sweet)
½ cup butter
½ tsp. vanilla
If you wish to have these lovely bits of deliciousness in your mouth, here is what you need to do:
- Heat milk to 110 degrees Fahrenheit, remove from heat, stir in yeast and let sit for five minutes. And please, make sure your yeast has not expired, I once made that mistake and made some lovely cardboard, sadly I was striving for na’an.
- In a stand mixer with a flat beater, beat the butter, sugar and salt for one minute. If you go a second over I will personally come and throw marshmallows at you. I know, I am so scary, GRRRRR!
- Add the eggs and beat for 2 minutes.
- Beat in 1 cup of the flour.
- Add the yeast mixture and beat until creamy and smooth.
- Add the remaining 3-1/4 cups flour and beat for 2 minutes. Stick your finger in the dough (AFTER turning the mixer off), if your figure comes out clean then the dough is ready to go! The dough will still be soft, sticky, and stuck to the sides of the bowl.
- Transfer the dough into a greased bowl, turn to coat all sides, then cover and refrigerate for 7 hours minimum to 2 days maximum.
- While you wait the agonizingly long period of time for that lovely dough to come into its own, you should make your glaze. Combine all of the ingredients in a medium saucepan over medium heat until they come to a rolling boil (cannot be stirred down). Then pour ¾ cup into each of two 8 inch diameter cake pans. Sprinkle 1-1/2 cups pecans into each pan, and if you’re feeling particularly adventurous feel free to arrange them in a fun little pattern.
- For the frosting: Beat the cream cheese and butter until lumpless, add the 10X sugar a wee little bit at a time, then the vanilla, and beat for 2-3 minutes more.
- Once done with its vacation in the fridge cut the dough into quarters and roll each piece into thick rectangles. Spread 1 Tbsp. of softened butter and 6 Tbsp. of the filling on each piece. Now roll them up into long logs of cinnamon-sugar yumminess and set in the prepared pans of pecans!
- I am terribly sorry to inform you that there is now a mandatory 45 minute rising period L you have my sincerest apologies.
- After the torture of the timer is done bake at 350 degrees Fahrenheit for 30-40 minutes or until golden brown on top and the innermost rolls are fully baked.
- For a culinary adventure try baking individually in muffin tins
Enjoy every bite my loves, xoxo!
Live, laugh, love, bake,
Marley and Me