Who doesn't love cinnamon buns? This two day recipe is well worth the time. I have found that sweeter dough that is left to retard overnight in a cool place develops much better flavour than recipes that can be made in a morning. Using this technique stalls the dough from rising until it becomes warm again. During its time in the fridge, the properties of the yeast and other ingredients blend through the flour and results in a light, fluffy and flavourful final product.
Let's have a look at the ingredient list.
Dough
All purpose flour 430 g
Instant yeast 20 g
Whole milk (90 - 100 *F) 170 g
Unsalted butter (room temp) 85 g
Vegetable oil 30 g
Granulated sugar 85 g
Vanilla extract 7 g (1 tsp)
Eggs yolks 5 large
Sea salt 6 g
Finishing Ingredients
Unsalted butter melted 30 g
Granulated sugar/ground
Cinnamon mixture 5:1 120 g total
Cream Cheese Glaze
Cream Cheese 113 g (4 oz)
Icing sugar (sifted) 1 cup
Fresh lemon juice 1 tsp
Unsalted butter (melted) 56 g (4 tbsp)
Vanilla Extract 1 tsp
Sea salt 1 pinch
Whenever I'm working with a recipe that has this many ingredients, I prefer to measure them out first so they are at hand when needed throughout the mixing process. The finishing ingredients and cream cheese glaze can be made either the next day while your dough is proofing or at the same time as the dough with the glaze being refrigerated overnight.
Day One
While whisking the warm milk rapidly, slowly add the yeast. Continue whisking until the mixture is consistent and all the yeast is dissolved. Let it stand for about five minutes to let the yeast begin to activate.
While the milk/yeast mixture is standing, put the butter, oil and sugar in your stand mixer bowl. Use the paddle attachment and blend on medium speed until it becomes smooth. In another small bowl mix together the egg yolks and vanilla extract stirring enough to break up the yolks. Add to the butter, sugar, oil mixture in four steps ensuring between each step that it is fully incorporated. Once the egg and vanilla are completely mixed, turn up the speed to medium high for about two minutes. Turn the mixer off and add the flour, salt and yeast mixture. Switch to your dough hook and mix on medium low for 2 to 3 minutes. The dough should be soft and only slightly sticky.
Put spray oil on your clean counter and hand knead the dough for another two minutes or so. Add flour only if needed. Form your dough into a ball and place in a spray oiled bowl. roll the dough around so it gets coated with the oil, cover with cling wrap and place in the refrigerator overnight or for up to three days.
Day Two
Start by making your sugar/cinnamon mixture then melting your butter. Spray oil your work surface and get your dough from the fridge. It should not have risen much at at. Place your dough on the work surface and roll it into a 14 to 16 inch square. Brush on the butter leaving about a quarter inch "seam allowance" around the outside. Then evenly sprinkle the sugar/cinnamon all over.
Gently roll the dough into a log. Then, working from the middle outward, apply a little pressure to evenly stretch your log to about 22 to 24 inches long. Using your dough cutter, cut off the two ends. (I don't discard these as they make great samples right out of the oven - to see if they are fit for guests of course.)
Cut the log into two inch thick spiral buns and place them on one or two parchment lined baking pans about two inches apart. Preheat your oven to
325 *F. Leave the buns to proof while the oven heats up and you make the glaze (if you didn't the night before).
Cream Cheese Glaze
With the paddle attachment on your mixer, blend the cream cheese, butter and icing sugar on low until well mixed. Then add the vanilla, lemon juice and salt. Blend on medium speed until well mixed then increase speed to medium high until the mixture becomes fluffy.
When the oven has reached 325 *F put your buns in. Bake for 25 to 30 minutes or until golden brown. If you have used two racks then you should rotate them after 10 to 15 minutes to ensure even baking. My samples are at the top of the pan. I tear them while hot and dip them in the glaze to taste.
Taking offset spatula, gently spread the glaze over the hot buns. You can eat them right away or wait for them to cool a little. Either way they are delicious!
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