Cinnamon Buns

I have been trying to master cinnamon rolls for years! I have been married for 7 years, and every Sunday my husband has wanted cinnamon rolls. I haven't always been into cooking and baking, so for 7 years I have been buying store bought packaged cinnamon rolls. He loves those things, and I have never understood why. I think they are far from good. So for 7 years, I have also been trying to master the perfect cinnamon roll so that my husband would not want the far from good ones any longer. I can't believe it has taken me this long, but I have finally done it!!! Thanks to Melissa Murphy and her cookbook and one of my favorites, The Sweet Melissa Baking Book. Everything that I have made out of this book has been extraordinary. Her cinnamon buns are no exception. They are so sweet and light and delicious. I especially love the orange zest in the dough, it makes them different than any other cinnamon bun you have ever had, and it will be the last recipe you ever use. Yum!!!


Cinnamon Buns

For the dough:
1 large egg yolk
1 cup whole milk
1 teaspoon vanilla extract
Zest of 1 orange
2 1/2 to 2 3/4 cups all-purpose flour
2 tablespoons unsalted butter, softened
2 1/4 teaspoons (1 package) active dry yeast
1/4 cup sugar

For the egg wash:
1 large egg
2 tablespoons whole milk or heavy cream

For the cinnamon sugar:
1 tablespoon plus 1 1/2 teaspoons cinnamon
1/2 cup sugar

To make the dough (first rise):
1. In a bowl of an electric mixer fitted with the whip attachment, combine the egg yolk, milk, vanilla, zest, and one-third of the flour. Mix on medium speed until it is a smooth paste. Add the butter in pieces and mix to combine.
2. Change the mixer attachment to the dough hook. Add the remaining flour, the yeast, salt, and sugar and mix on low speed to combine. Increase the speed to medium and beat for 10 to 15 minutes, or until the dough forms a ball and is no longer sticking to the sides of the bowl. The dough should be nice and elastic. If it is very sticky, slowly add up to 1/ 2 cup more flour.
3. Place the dough in a lightly greased bowl and cover with plastic wrap. Set aside in a warm place to rise until doubled in volume, 1 1/2 to 2 hours.
4. When the dough has doubled in volume, punch it down and turn it out onto a lightly floured work surface. roll out the dough into a rectangle that is 12 inches wide by 18 inches long.
5. For the egg wash: In a small bowl, using a fork, whisk together the egg and milk. Using a pastry brush, brush it over the surface of the dough.
6. For the cinnamon sugar: In a small bowl, combine the cinnamon and sugar. Sprinkle over the dough, leaving unsugared the bottom 1 inch of one long side of the rectangle.
7. Starting at the top edge of the rectangle, roll the dough toward you jelly-roll style and pinch the bottom seam closed. Slice the roll into 12 pieces approximately 1 1/2 inches thick, and place them cut side up about 2 inches apart. Spray the buns lightly with nonstick vegetable cooking spray and cover with plastic wrap. Refrigerate overnight.

To complete the buns:
1. When you are ready for the final rise, remove the buns from the refrigerator. Bring about 3 quarts of water to boil. Place an empty roasting pan large enough to hold the water on the bottom of your cold oven. Pour the boiling water into the pan.
2. Remove the plastic wrap from the buns. Position a rack in the center of your oven. Place the pan on the rack in the oven and shut the door. The steam of the water will help the buns in their final rise. The buns will just about double in size in 30-45 minutes. If they need more time, just boil some more water and refill the roasting pan. When the buns have doubled in volume,, remove them and the roasting pan from the oven.
3. Preheat the oven to 350 degrees
4. Bake for 45 minutes, or until golden brown. (Mine only took 35 minutes) Remove to a wire rack to cool for about 10 minutes. Spread each bun liberally with cream cheese frosting.

For cream cheese frosting: In a bowl of an electric mixer fitted with the paddle attachment, mix together 3 ounces cream cheese, 1 tablespoon whole milk, and 1 1/2 cups confectioners' sugar until smooth.

Note: If you want to make them all in one day, just omit the refrigerator, it works just as well!

Homemade Rolls

If you could only smell the wonderful aroma of these soft, buttery rolls. There is nothing like a homemade roll. This is my Mom's recipe. She is an amazing cook, always has been. If only I could cook as half as good as she does, I would feel so fulfilled. Growing up, she always made these amazing, soft, warm, buttery rolls. Fresh hot out of the oven, they are so amazingly wonderful. They really are good as leftovers as well, but they are truly best fresh and hot out of the oven. I always make these for holiday meals, or just when I'm feeling like I need a comfort, because these definitely do the trick! To make the dough, it really doesn't take a lot of time, but the whole process does take quite a lot of time because you let it rise 3 times. But trust me, it is worth the time it takes!

Mom's Homemade Rolls

3 3/4 cup flour

1/4 cup warm water

1 pkg yeast

1 tablespoon sugar

1/4 cup sugar

3/4 teaspoon salt

1 cup milk

1/3 cup butter

1 egg

Dissolve yeast in the 1/4 cup warm water and the 1 tablespoon sugar. Let sit until it gets foamy on the top. In a small saucepan, warm the milk and butter just until the butter melts. Pour into mixing bowl, (I use my KitchenAid), and add the yeast mixture. Add 1/2 of the flour, the salt and sugar and beat in the mixer until well blended. Add remaining flour. Add the kneading hook and knead on the highest setting for 5-7 minutes. (You can also do this by hand.) Place in a well greased bowl, cover with a towel. It rises best when in a warm place, I usually just heat my oven to 200 degrees and place on top of my stove. It does the trick perfectly. Let the dough rise until doubled in size, approximately 1-2 hours, depending on how warm the environment is. Punch down the dough with your fist, re-cover with the towel, and let rise again until doubled in size, another 1-2 hours. Take the dough out of the bowl, and place on a floured surface. Cut the dough in half, set the other half aside and roll the dough out in a circular shape with a rolling pin to about 1/2 inch thickness. Butter the top of the dough using softened butter. Using a rolling pin, or a sharp knife, cut the dough into 4ths, and then cut those 4ths into 3rds. They should now be triangular in shape. (Like a pizza or pie.) Roll from the biggest end to the littlest end, so it now looks like the same shape as a croissant. Repeat with the other half of the dough. Place on a cookie sheet and re-cover with a towel and raise again until doubled in size, another 1-2 hours. Bake in a pre-heated 350 degrees for 10-12 minutes, or until browned. Butter the tops of the rolls with melted butter. Enjoy!

Makes approximately 2 dozen rolls, depending on the size.

Monkey Bread

I've never understood why this is called monkey bread, but I really don't care, because it is so good! The only thing you have to worry about is not eating the whole thing at one sitting. Trust me, it is VERY easy to do. This bread is so tasty and sweet, it's ooey and gooey and soft and the perfect bite sized snacks. It's like a pull apart cinnamon roll, and perfect for a lazy weekend breakfast or even a yummy dessert. If you've never had it, you are really missing out!

Monkey Bread

3- 7.5 oz cans buttermilk biscuits (I use Pillsbury)
(you can also make your own dough, but this is sooo easy)
1 cup sugar
1 1/2 Tbl. cinnamon
1/2 cup butter, melted

Using your kitchen shears, cut each biscuit into 4 separate pieces. Mix cinnamon and sugar together and dip each biscuit piece into the cinnamon sugar mixture. Place biscuits into a greased bundt pan. Pour any of the remaining cinnamon sugar mixture and the melted butter over the biscuits. Place in a pre-heated 350 degree oven and bake for about 25-28 minutes or until browned on the top. Take out of the oven and let cool for 5 minutes. Tip bundt pan upside down and place monkey bread on serving dish. Best when eaten fresh out of the oven.