Peter Reinhart's Artisan Breads Every Day
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Recipe Reviews
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The all purpose sweet dough used in this recipe is very easy to make and versatile dough. You can whip these up anytime with very few specialty ingredients. I opted out for the lemon extract in the dough and I didn’t use the suggested raisins or nuts in the toppings.
The recipe is very detailed and easy to follow, especially since there are many more steps than normal bread normal shaping that includes rolling out the dough, filling it, cutting it and getting onto a pan.
My only complaint in the procedure is that I wish they didn’t have to be prepared 3 hours before baking. This makes it virtually impossible to make them for breakfast.
The cinnamon buns tasted great. I know I am being repetitive, but these are the best cinnamon buns I have ever tasted or made before and there isn’t that much more effort involved than making them out of a can.
My only complaint with regards to the final product is that since the recipe makes 24 cinnamon buns, I wish they stayed fresher longer. I found they became stale after just a few days. Next time I will make ½ the recipe because I cannot possibly consume 24 cinnamon buns in 2 days.
Beyond wonderful. They are now my favorite breakfast item. I used lemon extract in my dough and in the icing. The dough was easy to make, I tried it first in the mixer and then a second time by hand. Both were successful, I think by hand was easier. I really greased my hands, worksurface and rolling pin with this dough. It made the forming the log much easier. Definitely let the buns cool before icing so you get a beautiful white contrast.
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