Favorite Cinnamon Buns

I make a version of these cinnamon buns nearly every year for
Christmas. The first time I made them was in 2010, inspired by the
version in
Lotta Jansdotter’s book
. They’re beauties. I thought I’d
do a bit of an update to that initial post today, where I list off
some of the tweaks I’ve made over the years, in addition to some
insights I’ve had. The base recipe is for a version of Lotta’s
beautiful, homemade, hot from the oven, loaded with sugar and
spice, golden, buttery, classic cinnamon buns.
Favorite Cinnamon Buns
One of the great things about them, is that you can prepare them
ahead of time, and freeze the pre-baked rolls. The night before
you’re ready to bake them, leave them to thaw, covered, on your
counter, and bake them in the morning. I’ve done versions with
whole grain flours, different spice blends, and boozed-up icings
– which I’ll note in the recipe and headnotes. There are some
great insights in the comments as well.

Cinnamon Bun Basics

To make cinnamon buns you start by making a buttery yeast dough.
I know some of you shy away from all recipes yeasty, but these
really are fun to make. They take some time, because you need to
let the dough rest and rise at various points, but most of that
time isn’t active. Once you get the hang of things, you can play
around with all sorts of different fillings in future batches. If
you want to explore something beyond cinnamon sugar, the filling
can be anything from jam, a sweet compound butter, a flavored cream
cheese filling…you get the idea.

Favorite Cinnamon Buns

How to Make Cinnamon Buns: The Process

So, in short, making cinnamon buns goes like this: Mix the
dough. Let it rise. Roll it out. Put down the filling. Roll. Slice.
(Freeze here, if you’re going that route). Another rise. Bake.
Lotta sprinkles her cinnamon buns with pearl sugar before baking,
which gives them a nice crunchy top, but I know a lot of people
like a thick slathering of icing – to the horror of some Swedes,
I might add ;)… I served these w/ raw sugar on top and icing on
the side, and used the icing from these
hermit cookies
. Might I suggest a splash of bourbon as well?
You can actually flavor the icing any number of ways…

Favorite Cinnamon BunsCinnamon Buns Recipe

Happiest holidays and Merry Christmas to all of you. xo -h!

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Source: vegetariantimes
Favorite Cinnamon Buns

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