Since we foodies share that cooking/baking gene, I wanted to give you all a gift. This was given to me by a pro pastry chef about 20 years ago. I met her online and will always remember her generosity to a total stranger.
Like Jacob Burton, I don't believe in keeping recipes secret. Different hands create different flavors, and we are all here to teach each other something. So as Holidays draw near I want to share the best Cinnamon Bun recipe that I have ever tasted, bar none. I hope you try it.
- These can be made a day ahead and left in the fridge for a slow cool rise, which makes it a great do ahead for company, just pop them in the oven in the morning, and bake them off. They'll think you're a genius!
- This recipe is big. It calls for a 9X13, but I always run over into another 8X8 or muffin tins so be prepared for that.
- Like any bread, part of the cooking process is the 20-30 minute cool down after coming out of the oven. They will taste better if you let them sit.
- This is a very rich and tender dough that freezes well. If you have leftovers, wrap them in heavy-duty foil then put them into a freezer bag with the air removed. They will last in the freezer for about a month ( not a chance).
- 1/3 cup warm water
- 5 teaspoons active dry yeast
- pinch sugar
- 3/4 cup warm milk
- 1/2 cup room temp unsalted butter - in small chunks
- 3/4 cup sugar
- 1 teaspoon salt
- 2 teaspoons vanilla
- 1/4 teaspoon lemon oil or extract and 1 teaspoon lemon zest
- 1 cup of sour cream
- 1/4 teaspoon cinnamon
- 5-6 cups all purpose flour
- In a large bowl, whisk together water, yeast and sugar, let it proof.
- Stir in the milk, butter, sugar, salt, vanilla, lemon oil, sour cream and cinnamon. As ingredients blend add flour.
- Mix to make a soft dough, turn out onto a floured surface and knead 6-8 minutes, until smooth and elastic.
- Place dough into a bowl which has been buttered or greased, flip dough over to bring the bottom up (now the dough is buttered all over), cover bowl with plastic.
- Let rise until almost double, about 45-60 minutes. Then gently deflate dough.
- Let it rest about 10 minutes, then roll into an 18 inch square, between 1/4 and 1/2 inch thick.
In the meantime make filling and glaze:
Cinnamon Sugar Filling:
- 1/3 cup unsalted butter - melted
- 2 cups brown sugar
- 2 teaspoons cinnamon
- 1 cup finely chopped pecans
- 1 cup raisins - plumped and dried ( optional)
- Brush rolled out dough with melted butter. Sprinkle with brown sugar, cinnamon, nuts, and raisins. Roll up, starting with the edge of dough closest to you, into a snug roll, or jellyroll.
- Cut into 1-1/2 inch slices, you should have about 24 slices.
Sticky Cinnamon Glaze :
- 1-1/2 cups brown sugar
- 1/2 cup softened unsalted butter
- 2-1/2 teaspoons cinnamon
- 1 cup whole pecans
- Heat butter and stir in brown sugar and cinnamon. Spread glaze on the bottom of a 9 x13 inch pan or into muffin tins.
- Distribute whole pecans evenly on pan bottom. If using 9 x 13 place slices so that they almost touch. Spray the top of the dough with cooking spray.
- Place the whole pan in a plastic bag and seal. Refrigerate overnight.
- If you are making these right away, let the dough rise until doubled - about 45 - 60 minutes.
To bake, preheat oven to 350 F. Bake until buns are lightly golden. Remove from oven and invert onto a large tray while hot.