Wednesday, June 3, 2015

Overnight "Cinnamon" Buns

 Pre-baked goodness.
 A proper "cinnamon" bun has more than just cinnamon. A lot more. 
 I may have eaten the center before taking this photo...
 Lots of treats for breakfast. 
 A proper "cinnamon" bun has more than just cinnamon. A lot more. 
 I may not be a big coffee drinker, but I love coffee flavored treats.
When I make something this delicious I wish I could kiss myself because I get so excited and pleased with myself. 

Overnight "Cinnamon" Buns: Makes 13-15  
  1. 2 1/4 tsp active dry yeast
  2. 2 tbsp warm water
  3. 1 cup warm milk
  4. 1 tsp vanilla
  5. 1/4 cup vanilla sugar (I put whole vanilla beans in my sugar jar... which makes my sugar so fancy)
  6. 1 egg beaten
  7. 1 hefty pinch of salt
  8. 1 tsp baking powder
  9. 6 tbsp melted butter
  10. 3 1/2 cups flour
Filling Ingredients:
  1. 4-6 tbsp melted butter 
  2. 1/2 brown sugar
  3. 2 tsp cocoa powder
  4. 1 1/2 tsp cinnamon
  5. 1/4 tsp ground nutmeg
  6. 1/4 tsp ground ginger
  7. 1/2 tsp cardamom
  8. 1/4 tsp ground cloves
  9. 1 tsp espresso powder
  10. 1/2 walnuts
  11. 1/3 cup white chocolate chips 
Frosting Ingredients:
  1. 2 tbsp butter
  2. 4 oz. cream cheese
  3. 1 1/2 cup powdered sugar
  4. 1 tbsp amaretto 
  5. 2 tbsp maple syrup
  1. Pour yeast into a large bowl. Add warm water (not luke warm but not hot either) and warm milk. Allow yeast to foam for a minute. 
  2. Add egg and vanilla sugar into the mix and whisk well.
  3. Add melted butter and vanilla and continue to whisk.
  4. Add salt, baking powder, and two cups of the flour and using a rubber spatula, beat the mixture until smooth. Don't be afraid to slap the batter against the sides of the bowl. Show that batter who is boss.
  5. Now add the 1 1/2 remaining cups of flour and using your hands, fold and knead the dough several times until you have a lovely round orb. Don't over knead, this dough has glorious dairy will tear easier than a normal dough would.
  6. Cover your dough ball and let rise for about 1 1/2 hours. It was 80 degrees in the evening when I made this, so I barely waited 45 minutes before the dough had doubled. Woot woot. 
  7. Turn the dough on a lightly floured surface and using a rolling pin (yes I have graduated from the poor days of using a beer glass) roll out the dough into a rectangle.
  8. Take the 4-6 tbsp melted butter and using a pastry brush, coat your lovely rectangle. Be generous. Butter makes things taste delicious. 
  9. Take all the spices, brown sugar, espresso, walnuts, and chocolate and blend in a food processor or blender. (Or if you're poor and don't own fancy machinery--I use my roommates stuff, hehehe-- you mix everything by hand. You crush the walnuts between two sheets of wax paper and using your trusty beer glass roll it over the wax paper until you have broken them all into itsy-bitsy pieces! The chocolate chips can stay as they are.)
  10. Spread your filling mix evenly over the buttered dough with your hands. 
  11. Starting from one of the long ends, start rolling up the dough into a cylinder. 
  12. Cut thick two inch slices and place near each other, but still with some wiggle room, in a greased 10" cake pan. You can also use the classic 9x13 pyrex pan, but I love my cake pans more. 
  13. Let sit out for another hour to rise and then pop that pan in the fridge to hang out over night. 
  14. In the morning, take the rolls out and let them sit for about an hour. 
  15. Preheat the oven to 350 degrees.
  16. Bake for 24-26 minutes or until you see the magical slightly brown edges that let you know you have created magic. 
  17. While the buns are baking, beat together the butter, cream cheese on medium speed. Add 1 cup of the powdered sugar.
  18. Add in the vanilla and amaretto before adding the last 1/2 cup of powdered sugar. 
  19. Add the maple syrup last. Just let that gloriousness hang out while the buns bake. 
  20. When you pull the buns out, let them sit for a few minutes to cool down and then pour your frosting over. It will still probably be very melty, but allow it to harden. While you wait do jumping jacks because you will not be eating only one. 

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