Cinnamon Buns Hawaiian-Style
Since we got back from Hawaii a few weeks ago, we’ve been craving Hawaiian sweetbread. When we were there we bought a local bakery’s cinnamon sweetbread, pull-apart buns coated with cinnamon sugar--not gooey sticky buns, just barely sinful.
When there, I tried the Hawaiian sweetbread recipe in this post (http://www.thefreshloaf.com/node/21175/hawaiian-portugese-sweet-bread#comment-148186). It was very good, and totally true to the local sweetbread we’ve often enjoyed. Very much like the “poor man’s brioche” in Reinhart’s BBA.
Today, I decided to go for Hawaiian-style cinnamon buns. I used the same dough recipe. I divided the dough into pieces of about 85 grams each. I made seven of them into plain sweetbread buns without cinnamon sugar.
They are soft, tender, shreddable and delicious. They will make good teriyaki chicken sandwiches tomorrow.
The other 12 buns were brushed with water, rolled in cinnamon-sugar, and placed in a buttered baking pan, each with a dollop of butter-cinnamon-sugar glaze on top. They were baked at 375 F for about 25 minutes. The glaze was too dry to run down the sides of the buns, but it makes a nice crispy sugary crust on top.
They are delicious! And not as guilt-inducing as “real” cinnamon rolls.
Tasha, of course, snoozed through the whole thing.
Hope you all enjoyed the day the world didn’t end.