I love Cinnamon Buns. The sweet, fluffy, cinnamony goodness is irresistible especially with a nice cup of coffee. I've had Cinnabon once in my life and although it was delicious my teeth hurt and I'm pretty sure I gave my grand children diabetes. I've been wanting to make Cinnamon buns with less sugar so I don't feel sick and guilty after eating them. Until recently, I've had a phobia of working with yeast. I don't know why but yeast intimidated me. Well, I got over it and now here we are.
I found a recipe on Pinterest and I made it about 3 days ago. I wanted to make sure that I found a recipe that called for ingredients that were already in my fridge and pantry. I didn't feel like buying new ingredients. Well, they turned out fine. My brother and his family enjoyed them and they asked me to make it again. The original recipe was really sweet and I messed up the yeast because it didn't proof. So I tried again. SUCCESS! I want to share with you my less sweet version of Cinnamon buns.
1 envelope Yeast
1 cup warm milk
1 tbs sugar
1/4 cup sugar
1/3 cup unsalted butter
1 tsp salt
2 eggs plus 1 yolk
4 cups AP flour
1/2 cup brown sugar
1/2-2/3 cup finely chopped walnuts
2 1/2 tbs cinnamon
1/3 cup unsalted butter (softened)
8 tbs unsalted butter
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 tsp vanilla
1/8 tsp salt
This is the yeast I used. I needed to proof it. So I heated the milk to 100-110 degrees F, added 1 tbs sugar and whisked in the yeast. Whisk until the yeast dissolves. Don't use a spoon to mix the yeast or you'll regret it. Leave it for 10 minutes. Meanwhile, gather your other ingredients. I used my Kitchen Aid with a paddle attachment to add the remaining dough ingredients. If you like sweeter buns then add 1/2 cup of sugar here, otherwise, carry on. Once the 4 cups of flour are just mixed, switch to the dough hook and let it go for about 5-8 minutes. If you're a tactile person or if you feel the need to knead your dough then you are more than welcome to do so. Place the dough in a buttered bowl, cover with a clean towel and place in a warm, dark place for 1 hour.
Mix the filling in a separate bowl. Again, if you have a real sweet tooth then feel free to add more brown sugar. I thought the sugar was perfect.
After an hour of rising, take out the dough and lightly knead it. Use a liberal dusting of flour because this dough is very sticky. I didn't have a board or work space large enough so I used my fondant mat. Nor did I have a rolling pin long enough so I used my fondant rolling pin.
I didn't measure my rectangle. I just kept working at the dough until it was about 1/4 inch thick and resembled a rectangle. Once it was done, I spread the butter on with an off-set spatula and sprinkled my filling evenly.
The benefit of using my fondant mat was that it aided in the rolling the dough. Be sure to roll along the long side of your rectangle. Work evenly and take your time. You don't want the dough to be too loose.
Next, use a knife to score the top of the roll. Make 11 scores so you get 12 pieces. Get some dental floss (unminted) so you can make the cuts. I didn't have floss so I used butcher's twine. The floss will give you clean, uncrushed buns. Slide the floss underneath the roll, cross the ends and pull.
Place your buns into a buttered 9x13 dish. From here you can bake them because they are ready. I covered my dish with saran wrap and placed it in the refrigerator over night.
The next morning:
Preheat to 400 degrees. While oven is preheating, spread a small amount of butter over each bun. Bake for 20 minutes.
While your sweet morsels of yumminess are baking you can make the frosting. Simply blend the ingredients until the frosting is fluffy. This frosting is sweet but I would rather have a really sweet frosting on top so I can control the amount that is placed on the buns. Once the buns are done, let them cool about 15-20 minutes. Frost slowly. I put about 2 tbs on each bun and let it sit on the warm bun for about 2-3 mins and then gently spread the frosting.
I hope you enjoy them! Happy Baking!!