When I was a little girl, my mother used to make "doughnuts." She would quickly fry little balls of dough and toss them in cinnamon and sugar. It was my mom's Italian version of a what I imagined a cinnamon bun to taste like. Inspired by those sweet little pillows of fried dough and the delicious, and world's largest, cinnamon bun at Lulu's Bakery in San Antonio, I have come up with my own version of the perfect cinnamon bun.
This recipe is a little time intensive, but it is SO worth it and these rolls freeze beautifully so they are perfect to make ahead.
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Servings: 12 Buns
Ingredients:
This recipe is a little time intensive, but it is SO worth it and these rolls freeze beautifully so they are perfect to make ahead.
Red Hot Lovers
Servings: 12 Buns
Active Time: 30 min
Total Time: 2 Hours
Total Time: 2 Hours
Ingredients:
For the Dough:
1/4 ounce package yeast
1/2 Cup warm water
1/2 Cup warm milk
1/4 Cup granulated sugar
1/3 Cup unsalted butter, melted
1 teaspoon kosher salt
1 large egg
3 Cups all-purpose flour
1/2 Cup warm milk
1/4 Cup granulated sugar
1/3 Cup unsalted butter, melted
1 teaspoon kosher salt
1 large egg
3 Cups all-purpose flour
For the Filling:
1 1/2 Cups Brown Sugar firmly packed
1/2 tsp Cayenne
5 Tbsp Cinnamon
2 tsp Vanilla
2 Tbsp butter melted
For the Frosting:
4 Tbsp Brown Butter*
3 Tbsp Cream Cheese
1 Cup Confectioners Sugar
1 tsp Vanilla
Directions:
In a small bowl pour in the warm water and the yeast and whisk until combined. Set-aside. In the bowl of your mixer with the paddle attachment, mix together the sugar, milk, butter, egg, and salt. Change the attachment to the dough hook and add 1 1/2 cups of flour and mix together. Whisk the yeast one more time and pour into the bowl and mix until well combined. Add the rest of the flour and mix for two minutes on low. Take the dough out of the mixer, shape slightly, and put in a lightly oiled bowl and cover with plastic wrap until the dough doubles in size.
Meanwhile, place the butter in a small saucepan on medium low heat. Brown the butter by keeping the heat at a medium/high simmer. The butter will get frothy and then slowly turn brown and begin to smell nutty. When the butter is brown, place in the freezer to cool. This is when I would make the cinnamon mixture as well. Combine, the sugar, cinnamon, cayenne, and vanilla and mix with your hands. Set aside.
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When the dough doubles in size, punch it down and lay it out on a clean, lightly floured surface. Roll the dough out in a square about 1/3 inch thick. Take the melted butter and cover the entire dough. Pour all of the cinnamon mixture onto the dough and press it down just a bit. Then start rollin'! After every rotation brush some butter on the clean part of the dough and continue rolling. When it all comes together butter the seam and be sure it is sealed tightly. Take a serrated knife and cut the roll into 1-1 1/2 inch slices. Place in a jelly roll dish 3 by 4. Cover with plastic wrap or a damp towel and wait for the rolls to double in size.
Meanwhile, make the frosting. Put the brown butter, cream cheese, confectioners sugar and vanilla in the bowl of a mixer and stir until combined.
Preheat the oven to 350. When the rolls have risen to twice their original size place them in the oven for 20 minutes. Take out of the oven, let cool for 10 minutes, pour the frosting over the top of the rolls, and serve warm.
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In a small bowl pour in the warm water and the yeast and whisk until combined. Set-aside. In the bowl of your mixer with the paddle attachment, mix together the sugar, milk, butter, egg, and salt. Change the attachment to the dough hook and add 1 1/2 cups of flour and mix together. Whisk the yeast one more time and pour into the bowl and mix until well combined. Add the rest of the flour and mix for two minutes on low. Take the dough out of the mixer, shape slightly, and put in a lightly oiled bowl and cover with plastic wrap until the dough doubles in size.
Meanwhile, place the butter in a small saucepan on medium low heat. Brown the butter by keeping the heat at a medium/high simmer. The butter will get frothy and then slowly turn brown and begin to smell nutty. When the butter is brown, place in the freezer to cool. This is when I would make the cinnamon mixture as well. Combine, the sugar, cinnamon, cayenne, and vanilla and mix with your hands. Set aside.
When the dough doubles in size, punch it down and lay it out on a clean, lightly floured surface. Roll the dough out in a square about 1/3 inch thick. Take the melted butter and cover the entire dough. Pour all of the cinnamon mixture onto the dough and press it down just a bit. Then start rollin'! After every rotation brush some butter on the clean part of the dough and continue rolling. When it all comes together butter the seam and be sure it is sealed tightly. Take a serrated knife and cut the roll into 1-1 1/2 inch slices. Place in a jelly roll dish 3 by 4. Cover with plastic wrap or a damp towel and wait for the rolls to double in size.Meanwhile, make the frosting. Put the brown butter, cream cheese, confectioners sugar and vanilla in the bowl of a mixer and stir until combined.
Preheat the oven to 350. When the rolls have risen to twice their original size place them in the oven for 20 minutes. Take out of the oven, let cool for 10 minutes, pour the frosting over the top of the rolls, and serve warm.
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