Non-Onomatopoetic Cinnamon Buns

There are three things I have missed from Pilsbury cinnamon rolls during the past six or so years of their absence from my life. First, is the firecracker “pop” that sounds off when you peel back the Pilsbury label and that would send our cats yowling to cower under the kitchen table. Second, is the resounding “thwap” that that heavy log of dough would make when it fell out of its aluminum tube. And third, is the circular cake pan I used to bake the rolls in so they would hug sides and bake up puffy and close. I might miss the convenience of Pilsbury buns too, but it’s hard to feel cheated when your kitchen is filled with the scent of homemade cinnamon rolls and you can excuse yourself for eating three or four since you made them. Oh yes, I operate on a labor-based baking economy. Homemade buns mean I eat at least three, maybe four to account for inflation, and I surely dip a finger in the glaze here and there to preempt my tax refund. And even though the sounds of homemade cinnamon buns aren’t as exciting as Pilsbury’s onomatopoetics, I absolutely enjoyed the suspense of seeing (literally watching) the dough rise and hearing the cinnamon sizzle. This recipe pays off big, in aesthetics, taste, and a certain lack of nutrition facts dictating whether or not five buns is considered a single serving (it is, promise).




Cinnamon Buns with Cream Cheese Glaze
Via Bon Appétit

Dough
1 cup whole milk
3 tablespoons unsalted butter
3 1/2 cups (or more) unbleached all purpose flour, divided
1/2 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise or instant yeast (from 1 envelope)
1 teaspoon salt
Nonstick vegetable oil spray

Filling
3/4 cup (packed) golden brown sugar
2 tablespoons ground cinnamon (plus more if you're really into cinnamon)
1/4 cup (1/2 stick) unsalted butter, at room temperature
Pinch of salt

Glaze
4 ounces cream cheese, at room temperature
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 teaspoon vanilla extract

For dough: Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed, about 30 to 45 seconds. Pour into bowl, and add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed with an eggbeater for 3 minutes, stopping occasionally to scrape down sides of bowl. Add additional 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.

Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours. I let mine rise in the oven, which had been preheated to 200 degrees F. the hour before, then turned off and left open while I prepared the dough. DC was cold that day, so the warming precaution was necessary.

For filling: Mix brown sugar, cinnamon and pinch of salt in medium bowl.

Press down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon mixture evenly over butter. Starting at the longer side, roll dough into log, pinching gently to keep it rolled up. With seam side down, trim ends straight if they are uneven, and cut remaining dough crosswise with thin sharp knife into 18 equal slices (I made 16, so each was a little plumper).

Spray two 9-inch square glass baking dishes (I used a 9 x 14-inch rectangle dish) with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes, though this part may take you longer. I let mine rise overnight in the refrigerator, then took it out and let it come to room temperature for an hour and 15 minutes in the morning before baking.

Position rack in center of oven and preheat to 375°F. Sprinkle rolls with extra cinnamon if you so desire, which I did, because cinnamon is rad and highly delicious. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up (I skipped all this and glazed mine in the pan).

For glaze: Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.