Cinnamon Bun Class 101

Many years ago, as a teen-ager, I looked up a cinnamon bun recipe in the old Mennonite Treasury and went about to make them. They turned out like good hockey pucks . . . but I loved cinnamon buns too much to give up so soon. The next time I tried, they turned out pretty good and I've been making good ones now for over thirty years.

So, with this recipe I thought I'd throw in a little yeast class. The things I have learned about yeast baking are not from a book, just from experience. There are basically two kinds of yeast out there now:

1) traditional yeast (active dry yeast)

2) and instant yeast (quick rise).

Traditional yeast works best when pre-mixed with a Tbsp of sugar and dissolved in warm water, allowing it to sit for 10 minutes before adding to the dough. What I have found is that traditional yeast dough can be punched down several times and it won't lose its "rising power" too quick. However, it is less forgiving when it comes to heat - you can actually kill it if it's mixed with very hot liquids. (That is what happened the first time I made cinnamon buns.)

Instant yeast can be added to the flour or directly into the wet dough as it's being mixed. It is not as fussy with hot temperature. It can be mixed in the traditional way with sugar and warm water - but does not have to be.
I hope this helps with some of the fear and confusion about yeast baking. I use instant yeast now, because it's quicker and easier to use.

another tip: Yeast doughs need a draft-free space to rise. Covering the dough with a clean tea towel and a large plastic bag helps to keep the temperature in the bowl just right for rising.The towel keeps the plastic from sticking to the dough.
Now . . . for the cinnamon buns . . .

I adjusted this recipe to be made in a Kitchen Aid. (It will yield 24 - 30 buns) If you have one, try it in there, using the whisk to beat the eggs and sugar, then the liquids and some flour, then switch to the hook attachment, kneading for about 5 minutes when all the flour is mixed in.

If you have to do this by hand... in a large bowl, use an electric beater to beat the eggs and sugar. Stir in the wet ingredients and then the flour. With the final few cups of flour you will have to use your hands. It helps to put oil on your hands to work all the flour in well, kneading until it's smooth and elastic feeling.

Ingredients:

• 4 large eggs
• 1/3 cup sugar
• 1 cup milk, scalded
• 1/2 cup butter
• 3/4 tsp salt
• 1/2 cup ice cold water
• 2 Tbsp instant yeast
• 5 1/2 cups unbleached flour

Filling:

• 1/4 cup melted butter
• 1 1/2 cups brown sugar
• 1 Tbsp cinnamon

Method:

1. Heat or scald milk and salt, adding butter and stirring to melt. Add cold water to cool slightly. The liquids should be hot but not so hot that you can't hold your pinky in there. Set aside.
2. In mixing bowl, beat eggs and sugar well.
3. Slowly add very warm liquids to egg mixture, stirring all the time.
4. Add 2 cups flour mixed with yeast, mix well with liquids, then continue adding one cup at a time, beating with hook attachment or stirring each in well using a wooden spoon.
5. Knead for several minutes, until smooth and elastic-like.
6. Cover with clean tea towel and plastic. Let rise for 60 - 90 minutes. (until double in size)
7. Loosen along sides to deflate the dough and divide in half.
8. On floured surface, shape into rectangular shape with hands. Roll each half out to about 12 X 18 inches. Spread with melted butter and sugar/cinnamon mixture.
9. Roll up jelly roll style, cut into thick slices and place on well greased or parchment paper lined pans.
10. Cover loosely with plastic and rise for 60 minutes. Bake at 350F for 20 - 25 minutes.

Icing / Frosting:

Mix the left over melted butter, or melt 2 Tbsp, and mix with about 2 cups confectioner's sugar and enough milk to desired spreading consistency. If you ice them when cooled off, the frosting can be quite thin, if you ice them while warm, the icing should be thicker.

Freeze the buns in the pan, inside a plastic bag. To serve, cover pan with aluminum foil and re-heat at 350F until warmed through. They will be as though they were just baked.


Canadian vs. American flour . . .Flour that is made in Canada has a higher gluten content and produces a softer bread than American all-purpose flour. because of this, you may need to add some vital wheat gluten if using American flour (1 tbsp/ 2-3 cups) or be aware that the amount may vary. You may need to add more flour.

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