The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New member saying hi

flylikeakiwi's picture

New member saying hi

Hello fellow bread enthusiasts,

I've been following this site for a while and picking up such wonderful tips that I thought I'd finally become a member. Although I don't have nearly as much to offer as the more experienced bakers, here's a welcoming gift: I made cinnamon buns this morning and they are delicious, so I thought I'd share the recipe.

For the dough (it's an adapted pizza dough recipe):

1/4 cup H2O

1 tbsp. yeast

Add together and let sit until it becomes frothy (I also added some honey to this step, on a whim)

1 cup H2O

1 1/2 tsp. salt

2 tsp. sugar (I used brown sugar)

3 (ish) cups flour (I ended up using 2 cups white flour, 1/2 cup graham flour, and 1/2 cup oat flour, plus a little extra white flour for kneading)

Some cinnamon - I didn't measure, because no sane person adds as much as I do

Mix dry ingredients together and then add the 1 cup H2O plus the yeast mixture. Knead and let sit for 1 hour.

For the filling:

Melt a half stick of butter, and then add brown sugar. I added just enough sugar to make the filling easily spreadable, but not too watery. (In the future, I will do a better job of measuring things). I also added copious amounts of cinnamon, but as I mentioned, it's probably a matter of personal taste. Add raisins (as many as you want).

For the glaze:

Mine was just powdered sugar and cold water. Tragically, I ran out of powdered sugar before the icing stiffened up so it was a little soupy.

Pre-heat oven to 400 degrees. When dough has finished rising, divide it in half and set one half on a lightly floured bread board. Roll out into a roughly rectangular shape (longer than it is tall). Mine was approx. 1/3 inch thick. Spread the filling onto the dough. Roll up the dough with the filling inside and cut into approx. 2 inch sections. Lay them cut-side down in a baking pan. I would suggest not packing them in very tightly, as it is better if they can expand during baking. Repeat with second half of dough.

Bake for 25-30 minutes. I added the glaze immediately, which might have been a mistake (on the other hand, because the rolls were still so hot, it mostly just melted into them, which isn't so bad). Next time I might try waiting a little longer.

Unfortunately, I was too impatient and didn't take any pictures.

Happy baking!

pmccool's picture

And welcome to The Fresh Loaf!  You will soon feel right at home with the other flour-covered denizens of this on-line community.