Ooey, gooey cinnamon buns that are finger-lickin' good :)
Cinnamon buns seem to be one of those things everyone likes. I don't think I've met anyone who can say they dislike cinnamon buns. I mean, it's a sweet and spicy filling surrounded by fluffy dough... What is there not to like?
The only real debate I've ever had about cinnamon buns was about what goes best on top. You can get them smothered in a sweet vanilla glaze, covered in a thick cream cheese frosting, pure and plain with no topping... the list goes on. The only option I can say I could do without is the one with NO topping. Come on!!! A big ol' cinnamon bun is just crying out for you to put something, anything on top :)
Well in this version I've gone with a brown sugar caramel topping that produces a sticky and sweet cinnamon bun. Some taste-testers thought the caramel topping was a tad too sweet, while others thought it was down-right addictive. So there you have it, the ago-old debate about what goes best on top of your cinnamon bun continues ;)
Some notes on the recipe:
- It was ridiculously humid the day I made these and I think that had a huge effect on the elasticity, or lack thereof, of my dough... Let's just say I got my arm workout in that day. On the same note, if you have a stand mixer with a dough hook, use it!
- I have made this recipe with both regular and quick rise yeast. I prefer the regular yeast. It may take more patience, but it produces are much more delicate finished product.
- Make sure not to cook the butter and brown sugar for the topping. You just want to melt it, as rising the temperature too much will change the consistency of the caramel once it cools.
1/4 cup sugar
1/2 cup milk
1/4 cup butter
1 tsp salt
4 cups flour
1 package quick-rise yeast
2 eggs, beaten
- In small saucepan over low to medium heat, warm sugar, milk, butter, and salt until butter is melted. Heat to 120-130°F (drinkably warm, if you don't have a thermometer).
- Mix together flour and yeast in large bowl. Add warm liquids and mix with wooden spoon.
- Add beaten eggs and mix until dough is soft, slightly sticky, and comes away from the sides of the bowl.
- Turn out on to lightly floured surface and knead for 7-10 minutes, until dough is smooth and elastic.
- Place in greased bowl, cover with towel, and let rest 10 minutes. Dough will not rise at this point.
Filling (& Assembly)
1/4 cup butter, melted
3/4 cup brown sugar
1 tbsp cinnamon
- Roll out dough to 18'x14' rectangle.
- Brush with melted butter, leaving 1/2" border. Reserve remaining melted butter.
- Mix together brown sugar and cinnamon in small bowl. Sprinkle over the buttered surface.
- Roll into a tight log along the long edge. Pinch seam together. Brush reserved melted butter on top and sides of log.
- Prepare topping (see below).
- Cut into 15 equal slices and place cut side down into pan.
- Let rise for 1 hour. Should double in size.
- Bake at 375°F for 25-35 minutes or until golden brown.
- Let stand in pan for 3 minutes then invert on serving platter or ridged cookie sheet. Scrape any remaining caramel from baking dish onto the cinnamon buns.
3/4 cup butter
3/4 cup brown sugar
- Melt butter and brown sugar together in small saucepan over low heat.
- Pour into 9"x13" baking dish.