Christmas
Day Cinnamon Buns
I would just like to note that I have no idea where I got this recipe (otherwise I'd give credit)--somewhere on the internet ten years ago. But I know that I've changed it. Cinnamon buns, in my opinion, must always be made with cream cheese icing. Always. And it needs to be thick. Also, raisins and chocolate chips make them a lot more interesting. Brown sugar seems to really add to the flavor of the filling, rather than white sugar. And I increased the quantities of cinnamon and brown sugar in the filling because they seemed to need more than the recipe called for.
Lastly, I would like to note that it is best to start making this recipe the day before, maybe in the afternoon to give enough time to proof the buns several times. I always fill them and let them rise formed the night before and then refrigerate. But you have to give them a good couple of hours in the morning to rise again in a warm place--about 2 hours+, so plan either filling them in the morning and letting them rise for an hour+ or letting them re-proof in the morning (2 hours+). Just a heads up!
Dough:
- 1/2 cup water
- 1/2 cup whole milk
- 2 1/4 teaspoons active dry yeast (1/4 ounce
package)
- 1/4 cup unsalted butter, melted, plus more for
the bowl
- 1 large egg yolk
- 1 1/2 teaspoon pure vanilla extract
- 2 3/4 cup all-purpose flour (13 ounces)
- 1/4 cup sugar (1 3/4 ounces)
- 3/4 teaspoon fine salt (1/8 ounce)
- 1/4 teaspoon grated nutmeg
Filling:
- 1/3 cup maple sugar or brown sugar (or enough to evenly coat).
- 3 tablespoons ground cinnamon (or enough to evenly coat).
- 3/4 cups (1 1/2 sticks) unsalted butter, very
soft, plus more for coating the pan
- 1/3 cup raisins to coat
- 1/4 cup chocolate chips
Glaze:
- 8 ounces cream cheese, cold
- 1 cup powdered sugar
- 1/4 cup (1/2 stick) unsalted butter, cold
- 1/2 teaspoon vanilla extract
Directions
1. Combine the water and milk in a
medium saucepan and warm over low heat until it is about 100 degrees F (but no
more than 110 degrees). Remove from heat and sprinkle the yeast over the
surface over the liquid. Sprinkle a pinch of the sugar over the top and set
aside without stirring, until foamy, about 5 minutes.
2. Whisk the butter, egg yolk and
vanilla into the yeast mixture.
3. Whisk the flour, the sugar, salt
and nutmeg in a large bowl. Make a well in the center of the flour and stir in
the yeast mixture with a wooden spoon to make a thick and slightly sticky dough.
Turn dough onto a floured work surface and knead until soft and elastic, about
6 minutes. Shape into a ball.
4. Brush the inside of a large bowl
with butter. Put dough in the buttered bowl, turning to coat lightly with
butter. Cover bowl with plastic wrap, trace a circle the size of the dough on
the plastic, and note the time. Let rise at room temperature until doubled in
size, about 1 hour 15 minutes.
5. Turn dough out of the bowl and
knead briefly to release excess air; reform into a ball and return to the bowl.
Lightly butter a large piece of plastic wrap and lay it on the dough. Cover the
entire bowl tightly with plastic and proof
in the refrigerator for 4 hours or overnight.
6. To fill and form the rolls:
Butter a 9-by-13-inch baking pan. Turn prepared dough onto a floured work
surface and press, then roll into 10-by-18-inch rectangle, with a long edge
facing you. Spread the softened butter evenly over the surface of the dough,
leaving about an inch border on the side opposite you. Sprinkle with brown
sugar and cinnamon to coat. Then sprinkle
with chocolate chips and raisins. Starting
from the long side facing you, roll the dough up into a tight cylinder. Lightly
brush the clean edge of the dough with water. Press the open long edge to the
dough to seal the cylinder.
7. Slip a long taut piece of string
or dental floss under the roll, about 1 1/2 inches from the end. Lift and cross
the string ends over the roll, then pull the ends tightly in opposite
directions to cut a single roll. Repeat, cutting every 1 1/2 inches, to make 12
rolls. Place the rolls cut-side-down in the prepared pan, leaving 1 inch of
space between them. Cover the rolls loosely with plastic wrap. Set aside in a
warm place to rise until rolls double in size, about 1 hour 10 minutes.
8. Position the rack in the center
of the oven and preheat to 350 degrees F.
9. Bake buns until golden brown and
the tops of the buns spring back when pressed lightly, about 28-30 minutes.
Cool in the pan for 10 minutes.
10. To make the glaze: Beat the cream cheese until smooth. Cut up butter into small pieces and add to
cream cheese, beating until smooth.
Lastly, add icing sugar and vanilla.
Beat until a creamy mixture.
Place in the fridge until ready to serve. Then top each bun with a gooey dollop.
*Cook's Note: These may be
refrigerated or frozen after forming. If refrigerated overnight, allow buns to
come to room temperature for about 1/2 hour, then proof fully (until doubled in
size) before baking, about 2 hours. If frozen, allow buns to come to room
temperature, about 1 hour, and then proof fully (until doubled in size) before
baking, about 2 hours.
Storage: Though the buns are best
eaten on the day they are baked, they will keep, covered, for a day. They
freeze well.
