Cinnamon Buns

Name: Cinnamon Buns
Prep time: 6 h 55 min
Cook time: 6 h 55 min
Total time: 6 h 55 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons active dry yeast (1/4 ounce package); 158 milliliters confectioners sugar; 1 large egg yolk; 369 grams 3/4 cup all-purpose flour; 79 milliliters granulated sugar; 0 teaspoons ground cinnamon; 2 Tbsps ground cinnamon; 3 teaspoons freshly squeezed lemon juice; 1 teaspoons grated nutmeg; 4 grams 3/4 teaspoon fine salt; 50 grams 1/4 cup sugar; 79 milliliters sweetened condensed milk; 59 milliliters melted unsalted butter; 59 milliliters unsalted butter, melted, plus more for the bowl; 177 milliliters (1 1/2 sticks) unsalted butter, very soft, plus more for coating the pan; 1 teaspoon pure vanilla extract; 2 teaspoons pure vanilla extract; 118 milliliters water; 118 milliliters whole milk

Need a vegetarian morn meal? Cinnamon Buns could be a spectacular recipe to try. This recipe serves 12. One portion of this dish contains about 6g of protein, 21g of fat, and a total of 397 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up active yeast, flour, ground cinnamon, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 6 hours and 55 minutes.

Instructions

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).

Ingredients you will need

Water

Milk

Equipment you will use

Sauce Pan

Remove from heat and sprinkle the yeast over the surface over the liquid.

Ingredients you will need

Yeast

Sprinkle a pinch of the sugar over the top and set aside without stirring, until foamy, about 5 minutes.

Ingredients you will need

Sugar

Whisk the butter, egg yolk and vanilla into the yeast mixture.

Ingredients you will need

Egg Yolk

Vanilla

Butter

Yeast

Equipment you will use

Whisk

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.

Ingredients you will need

Nutmeg

Dough

All Purpose Flour

Sugar

Yeast

Salt

Equipment you will use

Wooden Spoon

Whisk

Bowl

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.

Ingredients you will need

Butter

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Let rise at room temperature until doubled in size, about 1 hour 15 minutes.

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.

Ingredients you will need

Butter

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

To fill and form the rolls: Butter a 9-by-13-inch baking pan.

Ingredients you will need

Butter

Roll

Equipment you will use

Baking Pan

Whisk the sugar and cinnamon together in a small bowl. Turn prepared dough onto a floured work surface and press, then roll into 10-by-18-inch rectangle, with a long edge facing you.

Ingredients you will need

Cinnamon

Dough

Sugar

Roll

Equipment you will use

Whisk

Bowl

Spread the softened butter evenly over the surface of the dough, leaving about an inch border on the side opposite you. Evenly scatter the cinnamon-sugar over the butter. 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.

Ingredients you will need

Cinnamon

Butter

Spread

Dough

Sugar

Water

Roll

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.

Ingredients you will need

Roll

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.

Ingredients you will need

Roll

Wrap

Equipment you will use

Plastic Wrap

Frying Pan