The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
Cinnamon Buns and Sticky Buns
Page 143
Cuisine: North American | Course Type: Breads
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Zosia from Toronto, ON
This is my favourite recipe for cinnamon bun dough….it’s light, airy, not too sweet or rich and has a lovely flavour even without the filling and topping.
The author gives you a few ingredient options; I use unsalted butter, buttermilk (love the tang it provides) and unbleached all purpose flour for a more tender, less chewy bread. The only change I make is to replace the lemon extract with vanilla. The dough is easy to make and work with and is quite forgiving - I once forgot to cream the butter and sugar first, combining them with the other ingredients at the start, and since the dough still turned out well, I’ve been making it this way since. I usually make the dough and shape the rolls in advance, refrigerate overnight and allow 2-3 hours the next morning for proofing and baking.
I find that the filling recipe provided is lacking in cinnamon and the glaze is my least favourite type so I use these recipes to help create the perfect cinnamon bun!
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