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Wednesday, January 23, 2013

ATK Cinnamon Buns with Cream Cheese Frosting

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It's snowing here today. No one is feeling super great and I am supposed to be working on my taxes.....In my defense, I did work on my taxes while these were rising. This all started yesterday while we were shopping. M asked for store bought cinnamon buns. Grandma was with us and both of us said, "Yes, they look good...but they just aren't like homemade!" M is learning to cook and bake all things yummy and so she thought it would be a good one to learn. I like blogging these things so that I can work the kinks out so the next time I make it I have the instructions like I like them! So, here it goes....this is a long project unless you do it in stages.The stages you could stop at are in italics.So, you could opt to go to the first stage and refrigerator, or go all the way to the second stage, where you have completed the buns, and then refrigerate. Time wise it will take about 25 minutes to just make the dough then refrigerate. To go all the way to the bun stage would take about 3 hours. I would allow a total of 4 1/2- 5 hours from beginning to done as there are 2 long rising times(you could work on your taxes during one of those!)
This recipe is based on the America's Test Kitchen recipe, with a few modifications
The Sweet Dough
3/4 cup warm milk
2 1/4 tsp yeast
1 Tbsp lemon juice
6 Tbsp melted butter
3 large eggs
1/4 cup sugar
4 1/4 cup flour
1 1/4 tsp salt
To start warm 1/2 cup milk in a glass bowl for about a minute. Sprinkle your yeast on top and leave to get frothy(10 minutes). To the other 1/4 cup of milk add your lemon juice and let sit.
Meanwhile melt your butter(or margarine) and add it to your mixing bowl with the eggs and sugar. Once your yeast is frothy add it to the mixing bowl as well as your lemon juice(buttermilk substitute)milk. Mix this with your dough hook attachment. Add the flour and salt and mix for 2 minutes on low. Change the speed to medium and knead for 10 minutes. If the dough sticks to the sides add a bit more flour until it's free and only sticks to the bottom of the mixing bowl. Take out of bowl and put on a floured surface and knead it into a ball. Wrap in plastic wrap and leave somewhere warm and draft free for 2-2 1/2 hours. Now, at this point you could opt to not let the dough rise and refrigerate it for up to 16 hours. You need to let the dough sit for 30 minutes before using.
Grease a 13 X 9 inch pan. Roll the dough out on a floured surface, into a rectangle. Take softened butter or margarine and spread it all over your dough. Sprinkle cinnamon and then brown sugar. Roll the dough up and cut into rolls. Place in your greased pan and cover with a towel or greased plastic wrap. 
 (Now, at this point you could opt to not let the dough rise and refrigerate it for up to 16 hours. You need to let the dough sit for about an hour at room temperature before baking.) Allow to rise again in a warm spot for 1-1 1/2 hours. Preheat oven to 350. Bake until golden 25-30 minutes.
Lay down some wax paper. Flip the cinnamon buns onto a wire rack and let cool for 5 minutes. Then flip them back over onto your wax paper.
With the whisk attachment add to mixing bowl
1 1/2 cup icing sugar
3 Tbsp cream cheese
3 Tbsp milk
1/2 tsp vanilla
Whisk together and then drizzle over the buns....Enjoy!
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Take a picture if you want to remember what they look like...they disappear really fast!

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