Cinnamon Buns

I'm training to run a half marathon right now, and as part of that I have been getting random craving for specific foods - and not for nutrients that my body might be lacking, just random things - and last week it was homemade cinnamon buns. A store bought cinnamon bun was not going to cut it - I need to make them myself in order to be satisfied!

I've mentioned this cookbook a lot, and highly recommend if you want a cookbook full of homey simple recipes! And there is a picture of everything, which is also great, because I really cook by sight, not an ingredients list. My cinnamon bun recipe comes from here with, of course, some additions.




Cinnamon Buns

Dough
1 cup milk
1/2 cup butter, softened
1/2 cup brown sugar
2 tbsp pure vanilla extract
1 tsp salt
5 cups all purpose flour
one 1/4 oz (8g) package of instant yeast
4 eggs

Filling
1/2 cup butter
1 cup brown sugar
2 tbsp cinnamon
1 cup chopped pecans

Glaze
1 cup powdered sugar
1/4 cup cream
1 tbsp of pure vanilla extract


For Dough: gently warm milk, butter, brown sugar, vanilla, and salt in a small pot. Stir until everything is mixed together.

Measure half of the flour i your stand mixer bowl along with all of the yeast. Add the warm milk mixture to the flour and yeast and beat with the paddle attachment of you mixer until smooth. Add in eggs one at a time and beat until smooth.

Take off the paddle and put on your dough hook and add the remaining flour.

Remove and knead the dough until it is soft and no longer sticky to the touch, about 5 minutes. Place the dough in a lightly oiled bowl, cover with a damp towel, and let rest in a warm place until the dough doubles in size (may take up to 2 hours).

Once the dough has risen, knock it down, and let it rest for a few minutes. Flour your counter, the dough, your hands and your rolling pin. Roll out the dough into a long rectangular shape about 18 x 12 inches.

Mix the filling (butter, brown sugar, cinnamon). Spread it evenly over the top of the dough. Sprinkle the pecan pieces over the dough and filling.

Roll into a long, tight, cigar shaped log. Slice the dough into 12 or 16 sections. Turn each on it's side and position evenly in a lightly oiled 15 x 10 inch baking pan. Rest, uncovered until the dough doubles in size once again and the rolls swells into each other, filling the pan.

Preheat you oven to 350 degrees F. When the dough have risen for the second time, bake for approximately 35 minutes.

When the cinnamon rolls have cooled enough to handle, stir together the glaze in ingredients and drizzle all over the rolls.

They are best hot so eat them immediately!