I’ve posted a cinnamon bun recipe before, it was two summers ago and at that point I was a novice to yeast (still am a novice to yeast).
I remember, as I was slicing through the longest piece of cinnamon encrusted ‘rolly polly’ I had ever seen, being so bloody proud of myself at having managed to transform dried balls of active yeast into a pillowy soft sheet of raw dough, which was just moments away from being the best thing I’d ever made.
These buns are much, much richer than those bite sized ones. These are the sort of buns you might sink your teeth into at a certain chain bakery. Yes, these are definitely the kind of bun you would find at Cinnabon. And yes, that is definitely a good thing. Happy Thanksgiving!
Overnight Cinnamon Buns
Makes 8 large buns
The dough3/4 cup (150g) warm water
2 1/4 tsp (8g) active dry yeast
1/2 cup (90g + 1tbsp) caster sugar
1/2 tsp salt
1/4 cup (60g) buttermilk
1/3 cup (65g) oil
4 1/2 cups (680g) plain flour
1/4 cup (50g) dark brown sugar
1 cup (250g) caster sugar
4 tbsp ground cinnamon
2 tbsp cornflour
80g unsalted butter melted
1 cup (150g) cream cheese
2 cups (350g) icing sugar
1 tsp lemon juice
a splash of milk
Note: If you're in a hurry, you can skip the overnight chilling step. This just brings out a yeastier flavour in the bun which I kinda prefer. Instead, just proof the raw buns in a warm place for 2 hours and then bake.
In the bowl of a freestanding mixer fitted with a dough hook (alternatively a large bowl) add water, yeast and 1 tbsp of the sugar. Let stand for 10 minutes until the yeast starts to froth. In a medium bowl whisk together the buttermilk, egg and oil. Add this to the yeast along with the rest of the sugar and mix until combined. Pour in 2 + 1/2 cups of the flour plus the salt and mix, gradually add the rest of the flour whilst mixing. Knead for 5 minutes, until the dough comes away from the bowl and does not stick to your fingers. Place in an oiled bowl, cover and let proof for 2 hours.
In a small bowl mix together the filling ingredients except the butter and set aside.
Roll the dough out aprox 30cm by 40cm and brush with melted butter, making sure to leave 1 inch around the sides. Sprinkle filling mixture over the butter. Tightly roll the dough from the shorter side (to make thicker buns) and pinch the ends together to stop the filling from spilling out.
Score dough every 1.5 inches and slice through. Place buns in a lined brownie ban, it doesn't matter if the buns are touching each other. Wrap pan in cling film and refrigerate overnight and/or up to 16 hours. Fill a jar with boiling water and place on the bottom shelf of the oven. Put the buns on the top shelf and let proof for half hour. Take the water and the buns out of the oven of the oven. Preheat the oven to 180 C and bake for 30 minutes, until golden brown.
Let buns cool and prepare topping. Whisk all of the ingredients together until smooth and runny. Pour over buns once slightly cooled. Best eaten the day they are baked, but lasts for 3 days!
Love Em x