Cinna Buns from Scratch

I had to share this recipe I found, it is truly amazing. Though it has a lot of steps it’s a really easy recipe to follow.

Punch it downCinnamon Buns with Cream Cheese Frosting

Ingredients
  • 1 cup whole milk
  • 3 tablespoons unsalted butter
  • 3½ cups (or more) unbleached all purpose flour, divided
  • ½ cup sugar
  • 1 large egg
  • 2¼ teaspoons rapid-rise yeast (from 1 envelope)
  • 1 teaspoon salt
  • Nonstick vegetable oil spray
For Filling:
  • ¾ cup packed brown sugar
  • 2 tbsp ground cinnamon
  • ¼ cup butter, softened
Brown Sugar & Butter Time
For Frosting:
  • 4 ounces (1/2 cup) cream cheese, room temperature
  • 1 cup confectioners’ sugar
  • ¼ cup butter, softened
  • ½ tsp vanilla extract

Into the Pan

Instructions
  1. Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment.
  2. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2½ cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl.
  3. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
  4. Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
  5. Mix brown sugar and cinnamon in medium bowl.
  6. Punch down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving ½-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about ½ to ¾ inch wide).
  7. Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
  8. Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.
  9. Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

Cinna-Bun Perfection

Enjoy!

Would you like some cake with your butter?

For my roommates 21st birthday she asked me to make her a vanilla cake. After searching and searching I came across a recipee that I knew she would love: Vanilla cake with brown butter buttercream frosting!  The cake turned out wonderful and she loved it. The only downside to the culinary adventure was she is the only roommate that likes cake and baking from scratch can be expensive. Needless to say a girl can only eat so much cake.  Thus a lot of it sadly got thrown out.

photo 5 (1)

The moral of my story? Make sure when baking for a friend it is something everyone can enjoy, that way you do not feel like you wasted money on one piece of cake. Though birthday s is the one exception-she loved it and that was worth it!

Vanilla Cake. 
photo 1

*makes two 8
inch round layers

125g butter soft
200g sugar
3 eggs
1
tbsp vanilla bean paste
1/2 tsp salt
300g all purpose flour
2 tsp
baking powder
160ml buttermilk

350F oven. Butter and flour two 8 inch
cake pans.
Cream butter and sugar until pale and very fluffy.
Add in
vanilla bean paste and salt then eggs one at a time.
Whisk the flour and
baking powder together in a separate bowl.
Add half the flour mix to the
butter mix. Mix until combined.
Add half the buttermilk. Mix until
combined.
Then the remaining flour, the remaining buttermilk.
Do not over
mix.
Divide evenly among pan.
Bake until lightly golden on top and set
through, 25 minutes or so but really it depends on your oven, so always check
it.
Remove from pans onto a rack and let cool completely.
poto 3
Brown Butter Buttercream.                                       
*might make a bit extra
frosting, but isn’t that always a good thing?

226g butter
1 tsp
vanilla bean paste
1 tsp molasses
pinch of salt
750g powdered sugar,
sifted
118ml milk
photo 4 (2)

Place butter in a pan over medium heat. Cook until
the butter becomes a rich amber color and little brown flecks appear at the
bottom of pan. Stir quite often as to not burn it. Pour into a bowl, scraping in
the little brown flecks, and let set in the refrigerator until it is the
consistency of softened butter.
Beat the butter, vanilla bean paste and
molasses until combined. Add in half the powdered sugar and half the milk. Beat
until combined. Add in remaining. Beat until very fluffy. You may need more milk
or sugar depending on how stiff you want it.