Cinnamon Buns

Truly, one of my very favorite treats in this world is a soft, warm cinnamon bun. The first time I made these buns was for my family on New Year's Eve, and let's just say they didn't last until New Year's Day.

The recipe makes 12 buns, but as a word of warning, you should never make just one batch. In my mind, it is imperative that you always double this recipe. That way you can make one classic batch, with just cinnamon-sugar, and one with additions like rasins and nuts.

I should mention too that my finished product picture is slightly deceiving. No doubt the buns look delicious (at least I think so) but this batch didn't rise in the oven as it should have. So, I would say that unless you are cursed with a tempramental oven like mine, your buns will rise to be even more puffy and beautiful then these.

Enjoy, and if you make a batch, be sure to bring one or two by my place, because these never last long at my house and I am always in the mood for a cinnamon bun!

Cinnamon Buns
Recipe from The King Arthur Flour Baker’s Companion
Pictures by Caroline
Yields 12 buns

Dough Recipe
3 ½ cups unbleached all-purpose flour
2 tsp instant yeast
3 tbsp sugar
1tbsp granular lecithin (optional)
2 tbsp nonfat dry milk
1 ¼ tsp salt
1 large egg plus enough water to make 1 cup
1 tsp vanilla extract
2 tbsp soft butter

Filling Recipe
¼ cup soft butter
¾ cup sugar mixed with 1 tbsp cinnamon
½ cup nuts, raisins, or chocolate chips

Icing Recipe
3 tbsp heavy cream or 2 tbsp water (I just used milk)
1 cup confectioners’ sugar

For the Dough:
1. Mix and knead together all the dough ingredients- by hand or mixer- to form a soft, smooth dough. Place in a greased bowl, cover, and let rise in a warm place for 1 to 1 ½ hours; it should almost double in size.
*Note: I don’t use instant yeast, so I warm up the milk, add some of the sugar, the yeast and let it set for 10 minutes of so. Basically, I just get my yeast started the old fashion way.

To Assemble:
1. Turn out the dough onto a lightly greased work surface and roll into a rectangle measuring about 11x20 inches.
2. Spread a thin layer of soft butter over the dough, leaving about 1 inch uncovered on the short side nearest you (the side that will be the outermost roll). Sprinkle with cinnamon-sugar and nuts, raisins, or chips of your choice.
3. Starting with the short end covered with filling (not the one you left without butter and other goodness), roll the dough into a log. Use a serrated knife to gently was the log in half, and then cut each side of the log into six equal pieces.
4. Place the buns in a lightly greased 9x13-inch pan, pressing down slightly. Cover the buns and let them rise in a warm place for 45 minutes to 1 ¼ hours, until they are quite puffy.
5. Preheat the over to 350°F. bake the buns for 20-25 minutes, until they’re golden brown. Remove from the oven and let them cool in the pan for 10 minutes. Pull them out of the pan and let them cool to just slightly warm before frosting.
*Note: I just frost them while they are in the pan- makes less mess, plus I usually can’t wait to eat one, so I have to hurry.

To Make the Icing
1. Mix the heavy cream and confectioners’ sugar to make a creamy glaze; use water for a thinner glaze. Spread the icing on the buns.