We were having guests over on Sunday and as the cinnamon buns with cream cheese frosting from Peter Reinhart’s “Artisan Breads Every Day” had gotten rave reviews I decided to tackle this recipe, too. I haven’t been successful with the BBA Challenge version – those buns weren’t able to hold a candle to my well-tried recipe I’ve been using for years. Thus I was looking forward to seeing how the ABED (“Artisan Breads Every Day”) buns would compare to my old recipe.
The dough came together easily and doubled in NO time even though it was sitting in the fridge. The next day, I took out half of the dough, flattened it into a rectangle, spread butter and cinnamon sugar over it and rolled it up into a log which was then separated into several buns. Btw, for the cinnamon sugar I used only half of the given amount of cinnamon because I thought that was more than enough. I stuck the buns into my springform, let them rise until they filled the springform nicely and baked them until they were golden brown.
Meanwhile I prepared the cream cheese frosting. This frosting really is to die for!!!! I’ve never had cream cheese frosting before (I believe, in Germany it’s more common to glaze things with a simple mixture of powdered sugar and water or lemon juice). Instead of orange or lemon extract I used orange liquer for the frosting – YUM! Only 1 teaspoon, though. I couldn’t stop trying the frosting right from the bowl and already was afraid there wouldn’t be enough for glazing the buns. There was… 😉
So, what’s my overall verdict now? Well, I again thought the buns were a tad dry and not as buttery as I would have liked them to be. I won’t make the buns again, but I have found a new favorite frosting recipe which I have to find out what else I can use it for! Any suggestions?
(adapted from Peter Reinhart’s “Artisan Breads Every Day”)
makes about 24 cinnamon buns
Ingredients for the dough:
- 28 oz AP flour
- 1 tsp salt
- 3 oz sugar
- 5 tsp instant yeast
- 17 oz lukewarm milk
- 4 oz melted unsalted butter
- 1 tblsp lemon extract
Ingredients for the topping:
- 1,5 oz ground cinnamon
- 6 oz sugar
- melted butter, for brushing
Ingredients for cream cheese frosting
- 4 oz cream cheese
- 2 oz melted unsalted butter
- 3 oz confectioners’ sugar, sifted
- 1 tsp vanilla extract
- 1 tsp orange liqueur
- pinch of salt
- To make the dough, combine the flour, salt, and sugar in a mixing bowl. Whisk the yeast into the milk until dissolved, then pour the mixture into the dry ingredients, along with the oil and the lemon extract.
- Mix on lowest speed for 1 minute – the dough should form a soft, coarse ball. Mix on medium-low speed for 4 minutes, adding flour or milk as needed to create a smooth, soft, slightly sticky ball of dough. Increase the speed to medium and mix for 2 minutes more, until the dough is very soft, supple, and tacky but not sticky.
- Transfer the dough to a lightly floured work surface and knead for 1 minute, then form it into a ball. Place the ball into a clean, lightly oiled bowl large enough to hold the dough when it doubles in size. Cover the bowl tightly with plastic wrap, and refrigerate overnight or for up to 4 days.
- On baking day, about 3 hours before you plan to bake remove the dough from the refrigerator. Divide the dough in half and form each piece into a ball. Cover each ball with a bowl or plastic wrap and let rest for 20 minutes.
- On a floured work surface, roll each ball of dough into a 12 by 15-inch rectangle. If the dough starts to resist or shrink back, let it rest for 1 minute, then continue rolling.
- Make cinnamon sugar by whisking the cinnamon into the sugar. Brush the surface of the dough with melted butter, then sprinkle the cinnamon sugar over the surface, leaving a 1/4-inch border. Roll up the dough like a rug, rolling from the bottom to the top, to form a tight log.
- Cut the log into 1-inch thick slices and place them on a sheet pan or two round cake pans lined with parchment paper, placing the rolls about 1 1/2 inches apart; they should touch each other once they rise. Mist the tops with spray oil and cover loosely with plastic wrap, then let rise at room temperature for about 2 hours, until the dough swells noticeably and the buns begin to expan into each other.
- About 15 minutes before baking, preheat the oven to 350°F. Bake for 10 minutes, then rotate the pan and bake for another 10 minutes, until the buns are a rich golden brown.
- Meanwhile, combine the cream cheese, butter, and sugar in a mixing bowl. Stir vigorously for 2-4 minutes. The ingredients should be evenly incorporated and smooth.
- Add the vanilla, salt, and orange liqueur, and continue mixing for about 1 minute, until the ingredients form a smooth paste. Stir more vigorously for about 20 seconds to flupp up the glaze.
- Once the buns have cooled for 5 minutes, use a table knife to spread on however much glaze you’d like.