Better than a Bakery Cinnamon Buns

January 4th, 2014
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Fresh from the oven and waiting for some glaze.

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I like to mark a new year by posting the most un-diet thing possible. Last year’s new year post featured a mind-blowing chocolate cake. This year I would like to share a new baking adventure that created the most lovely cinnamon buns that have passed my lips. These yeast-dough buns are fluffy-yet-dense, lightly sweet so as not to compete with the cinnamon and sugar, and bake up into monster buns that you think you won’t finish but you absolutely will.

I have certainly indulged in Cinnabon buns, bakery buns, been served cheater “Land of Nod” buns that I find too sweet with no spiral fun, but I have never made them myself. I can’t believe it took me so long! These will be a brunch staple for sure, the shear impressiveness of a pan of these right out of the oven begs for an audience.

I used Michael Smith’s Cinnamon Rolls recipe and followed it exactly. I wouldn’t change a thing, either. The glaze to finish (not pictured) is the final touch- it’s not too sweet and gives just the right finish. My KitchenAid mixer was a big help with this one, although you don’t need to mix with the dough hook for too long. The dough comes together fairly fast and is a pleasure to knead into a smooth, elastic ball. It rose quickly (hint: I put it in my warm utility closet to speed the rise time) and rolled out like a dream. Almost like play-doh for adults. And it tastes better. I think you could make the dough the night before, let it rise and then store in the fridge to be ready for the morning, since it does take a couple hours from scratch.

Cutting the roll for baking.

Cutting the roll for baking.

Best kneading ever.

Best kneading ever.

And if you’re intimidated by yeast, kneading, rising time, etc., etc., don’t be! I have no real dough experience beyond pizza dough, and this was a dream. You’ll feel so accomplished after baking these, like Laura Ingalls Wilder would be impressed, I dare you to make them- and then tell me about it- or invite me for brunch.

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Categories: Baking, Breakfast, Dessert

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