Yesterday I posted a marvelous recipe for Basic Sweet Dough from Ciril Hitz. Brian and I sampled freshly baked cinnamon rolls, handmade by Ciril using the Sweet Dough and fresh from a wood oven. Impossibly good. Just incredibly good. To make these, please look at yesterday’s post for the Sweet Dough recipe or use the search box in the right column.
After brownies, after chocolate chip cookies, Brian’s sweet tooth odyssey has been devoted to cinnamon rolls. Growing up in Portland, Oregon, with its dense Scandinavian and German populations, he had the fortune to walk by many mom-and-pop bakeries where cherished recipes were prepared each day. And each night.
It is the texture of the Sweet Dough that is so remarkable in this recipe, plus the balance of filling and glaze. The dough resists your bite for just a moment, then gives way and surrenders it sweet and buttery flavor. Then sweetness of glaze and spice of cinnamon hit your tongue. This is the penultimate cinnamon roll. Impeccably satisfying.
I hope you enjoy it fully, often and preferably hot with a little butter. Brian did.
Sweet Glazed Cinnamon Buns
Yield: 12 to 14 buns
- Cinnamon bun filling [see attached recipe below]
- Sugar glaze [see attached recipe below]
- Egg wash [see attached recipe below]
- Basic sweet dough [see separate post titled Basic Sweet Dough]
Prepare a batch of Cinnamon Bun Filling (can be made up to 1 week in advance). Prepare a batch of Sugar Glaze. Mix a little bit of Egg Wash for sealing the dough.
These can be made in either muffin tins or on a sheet pan. To prepare the muffin tins: spray each with nonstick cooking spray. To prepare a sheet pan: spray a parchment-lined sheet pan with nonstick cooking spray.
Remove the dough from the refrigerator, unwrap the past, and place the dough onto a lightly floured surface. Use a rolling pin to roll out the dough 16 inches (40.5 cm) wide and just under ¼ inch (6 mm) thick. The length of the dough will be determined by these first two dimensions.
Spread a thick layer of cinnamon bun filling over the entire surface of the dough, except leave a 1 inch (2.5 cm) of a long end free of filling.
Bruch the plain dough edge with a bit of egg wash. Starting with the long end that is covered with filling (opposite the egg-washing edge), roll up the dough evenly in a long log and seal the edge of the log.
Use a sharp knife to cut the roll into 1 1/2-inch )3.8 cm) long sections. Place each section on end into muffing cup. Or, place them on end on a sheet pan about 1 inch (2.5 cm) apart from each other. Cover and let proof at room temperature for about 45 minutes to 1 hour. The dough should approximately double in size.
Preheat a convection oven to 350°F (180°C or gas mark 4) about 30 minutes before baking.
After proofing, place in the preheated convection oven and bake for 15 to 18 minutes, or until golden brown on top.
Remove the buns from the oven and spoon or brush the sugar glazed for the top immediately while still hot from the oven. Let them cool to room temperature and then enjoy.
Cinnamon Bun Filling
Yield: ⅔ cup (161 grams)
- 20 grams/.7 ounces/1 ½ tablespoons unsalted butter, softened
- 120 grams/4.23 ounces/½ cup light brown sugar
- 11 grams/.38 ounces/4 teaspoons ground cinnamon
- 10 grams/.35 ounces/1 tablespoon bread or all-purpose flour
Bring the butter to room temperature and cream together with the light brown sugar.
Add the ground cinnamon and flour and blend together, scraping the bottom of the bowl periodically. The consistency will be very crumbly, almost sandlike. Store in a plastic food storage bag for up to 1 week in the refrigerator.
Yield: 1 cup (195 grams)
- ¼ vanilla bean
- Up to 35 grams/1.23 ounces/2 tablespoons whole milk
- 10 grams/.35 ounces/1 tablespoon light corn syrup
- 150 grams/5.29 ounces/1 1/8 cups powdered sugar
Split the vanilla bean in half, is using, and scrape out the seeds with point of a sharp knife. In a saucepan, coming eth milk, corn syrup, and vanilla bean seeds. Heat until 140°F (60°C), and then remove from the heat. Remove the vanilla bean. In a separate bowl, sift the powdered sugar, then add to the milk mixture, stirring with a whisk until a smooth consistency is achieved. Use immediately on a warm product, or cover the surface with a plastic film and place in the refrigerator overnight to use the next day. Stir through before use and apply to the warm product.
Yield: ½cup (125 grams)
- 2 whole eggs
- 1 egg yolk
- Pinch of salt
Whisk the eggs and yolk together along with the salt until well blended. Cover and refrigerate and use with 1 day.
Source: Baking Artisan Pastries & Breads by Ciril Hitz