Bread #44 Cinnamon Buns

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….

Cinnamon buns

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

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