Bakery Worthy Cinnamon Buns
This is a delicious recipe that I remember from my childhood. It was always a great moment to walk into the house after school and see these amazing buns sitting on the counter. Ooey, gooey, sticky cinnamon buns straight from the oven! This recipe takes a bit more work but it is well worth it for the results. They taste better than any store bought cinnamon buns I have ever had, and once you make them you will NOT want to share them with your family and friends!
Here's what you will need;
warm water, milk, butter, eggs, salt, white sugar, brown sugar, yeast, corn syrup and of course...cinnamon.
To begin, I make the dough in my bread machine. If you don't have a bread machine combine the ingredients in your electric mixer with the dough paddle attachment. In the bread machine, pour the ingredients into the machine and set it to dough setting. When the cycle is complete you can move on to the next step. If you are using a mixer, once the ingredients are combined knead by hand on a floured surface. Transfer to a greased bowl and allow to rise 1 hour.
This dough is fantastic to work with. It is soft and stretchy and rolls out nicely. Take your dough and knead it a few times, then roll it out onto a floured surface. You want to roll the dough quite thin, approx 1 cm thick. This allows for easier rolling up and cutting.
Once the dough is rolled thin spread melted butter evenly over the surface. I like to use my pastry brush for even spreading.
Take about 1 cup of brown sugar and shake over the entire surface of the dough. Next sprinkle with cinnamon. If you like lots of cinnamon like me, sprinkle it generously;)
Starting with the side of the dough nearest you begin to roll the dough under. You will end up with a log roll by the end. Be sure to roll evenly so the thickness of the roll is uniform.
Once your dough is all rolled up, let it sit while you mix up the next step.
Place the butter, brown sugar and syrup into a microwave safe bowl. Place in microwave for about 30 seconds at a time. Take it out and stir, then put back in until the butter is melted. Mix well.
Spread this mixture evenly over the bottom of two pans. This recipe will make 2 9x13 pans. I like to use glass casserole dishes for them.
Now slice your dough roll into pieces about 1.5 inches wide. Place them down into the syrup on the pan.
Remove to a warm place and let rise for 1 hour.
Preheat oven to 350F. Bake for 15-20 minutes.
While the buns are baking spread two sheets of tinfoil side by side on the counter. Place cooling racks on top the tinfoil. When the buns are cooked flip them onto the cooling racks. Having the tinfoil underneath allows for easy clean up. To flip the buns onto the cooling racks I follow these simple steps. First loosen the buns from the edge of the pan with a knife. Allow to cool about 10 minutes. With oven mitts on take the cooling rack and place on top the pan of buns. Now you can flip the whole pan upside down and the buns will be on the cooling rack. Another benefit of the tinfoil is you can scoop up the syrup that drips off the buns as they cool. You don't want to waste any of that sticky goodness!
Now grab a cup of coffee and enjoy!
