It is almost finals for that man of mine… which translates to he might as well sleep at his office for he NEVER is home… which is the equivalent of saying I am desperately searching all avenues of comfort after wrangling two crazy boys all day. Typically that comes in the form of a certain golden liquid but also, more often than not, it appears in the form of a baked good. So, this week, I chose the gloriously gooey cinnamon bun.
And what a choice it was.
Looks like the frosting pouring got a little of hand….
Cream 6.5 tablespoons of sugar with 5.5 tablespoons of butter and 3 tablespoons of dried milk until smooth. Add in an egg and 1 tsp. of almond extract. Add 3.5 cups of all purpose flour, 2 teaspoons of yeast and 1 cup of water and mix until the dough forms a ball. Knead for about 15 minutes adding flour as needed. Flip into an oiled bowl and let ferment for 2 hours or until doubled in size.
Roll out your dough on a lightly floured surface until about 2/3 of an inch thick. Sprinkle generously with cinnamon and sugar. Roll it up and slice em. They should be about 1.5 inches thick for each slice. Place them onto a parchment lined baking sheet and cover with plastic for about an hour and a half until they are all giant and touching one another.
Place them in a preheated 350 degree oven for about 30 minutes. Once they are golden brown you can take them out. When they have cooled just a bit pour the frosting on. Oh yes, this is how you make the classic fondant- Mix about 4 cups of sifted confectioners sugar into a bowl and add 1 teaspoon of almond extract. Add one tablespoon at a time of warm milk until the mix is quite thick. You will probably add 4-6 tablespoons.
Oh yes. Comfort Food. Delicious heated up the next day too. Or even enjoyed straight of the fridge in desperate times.
3 thoughts on “Bread #44 Cinnamon Buns”
One of my husband’s favorite treats!
Those look delicious!
well said Mariah