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Andrew made these for me on my birthday, and they were delicious! I’m not going to lie though, this recipe is involved and it takes approx. 3 hours from the time you start preparing the dough to when the buns come out of the oven [insert baby joke here]. A lot of that is just waiting, but you should know you need to set aside plenty of time. It is not a recipe for the faint of heart, but they are totally worth it.

Things You’ll Need:

First and foremost, this recipe requires a bread machine. We received a Cuisinart Bread Machine from my generous Uncle Al, Aunt Chris, and cousin Tim for our wedding, and this was on the top of my list of recipes to try!

Dough:

½ cup lowfat milk, warmed to 80°-90°
2 large eggs, at room temperature
4 tablespoons unsalted butter, cut into pieces and at room temperature
½ cup sugar
¾ teaspoon salt
1 ½ teaspoons vanilla extract
3 cups bread flour (not packed)
½ cup cornstarch
1 ¾ teaspoons yeast (active dry, instant or bread machine)

Filling:

½ cup brown sugar, packed
3 tablespoons sugar
2 tablespoons cinnamon
3 tablespoons unsalted butter, melted

Cream Cheese Frosting*:

3 oz. lowfat cream cheese (you’ll want the 1/3 fat kind, not the nonfat)
3 tablespoons unsalted butter, at room temperature
¾ teaspoon vanilla extract
1 ½ cups powdered sugar, sifted
2 ¼ teaspoons lowfat milk

*Alternatively, you can just mix powdered sugar with a small amount of water to make more of a glaze, which is what my husband did for this recipe because he is crazy and doesn’t like cream cheese frosting.

Instructions:

Toss all of the dough ingredients into the bread machine. Before you do that, however, a very important note about the flour: when measuring, do NOT pack the flour into the measuring cup. Instead, use a smaller measuring cup to scoop it out of the bag/container and dump into the measuring cup so it is fluffier. Believe me, if you pack the flour the dough will NOT turn out (sadly, I learned this from experience).

Select the dough setting and medium size, then press Start for the bread machine to mix, knead, and rise. Now take a break and do something else. When cycle is completed (1+ hours later), remove the dough and punch it down then let rest for 10 minutes.

In the meanwhile, place the filling ingredients into a small bowl and stir with a whisk until well blended. It will look like the most delicious mud you’ve ever tasted.

Roll out the dough into a rectangle–the dough should be about a ½ inch thick–and brush with melted butter, leaving about an inch unbuttered on one of the short ends. Sprinkle filling evenly.

Roll up, starting with the buttered side and ending at the unbuttered. Use fork to pinch along long side to seal, then cut with serrated knife into 9 equal portions.

Arrange into 2 greased 9 inch cake rounds (we used one, but the cinnamon rolls overflowed a bit/got squished) and cover with plastic wrap. Let rise for 35-40 minutes. Preheat oven to 350°.

This is after they had risen

Remove plastic wrap and bake for 20-25 minutes, or until puffed with slightly golden tops (ours got a tad overdone at 25, but 20 was perfect!)

Combine frosting ingredients and stir with whisk until smooth. Let cool before frosting, then spread or drizzle frosting to taste.

These are fabulous for breakfast, but also throughout the day and as dessert. They are also equally delicious when reheated in the microwave, so they’re good for days (keep in the refrigerator)! …if you can resist them that long…

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