About a month ago I posted about how I had made cinnamon buns for the first Santa Lucia Day that happened after Paul and I had gotten married.
Yes, that was not one of our finest early mornings.
To be honest, none of my early mornings have ever been any good.
But, that’s neither here nor there.
Cinnamon buns are not to be blamed for that fiasco.
Particularly not these buns.
They are very good and very easy to make.
And they are a very nice change of pace for breakfast.
When they are served at a normal, decent, time for breakfast.
Which three a. m. is definitely NOT.
You’ll know the milk is about to boil when you see small bubbles.
It is important that you give the milk enough time to cool.
If the milk is still too hot when you add the yeast, well, the yeast just won’t work, because you have just killed the living yeast.
If you want to make the buns for breakfast the next day you can do one of two things:
After you have stirred in the flour, baking powder, baking soda and salt you can cover and refrigerate the dough and shape the buns the next day.
Or you can make the buns and refrigerate them overnight and then bake them the next day.
Personally I would go for option two if I’m planning on having them for breakfast.
Forget about option one, unless you like getting up way before everyone else.
Grease 2 9-inch cake pans
Place in a Dutch oven
2 Cups milk
1/2 Cup oil
1/2 Cup sugar
Heat over medium heat until it is almost boiling.
Set aside and cool until the milk is about 105º F.
2 1/4 teaspoons yeast
Let it sit for a minute.
4 Cups flour
Cover and place it in a warm place for 1 hour.
1/2 Cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons salt
Stir in until thoroughly blended.
Let the dough rest for 15 minutes.
While the dough is resting, combine in a small bowl
1 Cup lightly packed dark brown sugar
2 Tablespoons cinnamon
In a small pot place and melt
1/3 Cup butter
On a floured surface roll half of the dough into a rectangle, about 12 x 8 inches.
Brush the dough with half of the melted butter.
Leaving an inch around all sides, sprinkle with half of the brown sugar mixture.
Beginning at a long end, roll the rectangle tightly, finishing seam side down.
Tuck in the ends.
Slice the dough into 9 equal slices and arrange, cut side up, in one of the pans.
Set aside and repeat with the remaining half of dough.
Allow the rolls to rest for 15 minutes.
While the dough is resting, preheat the oven to 375º F
Bake for 25 minutes. The rolls should be golden brown.
Remove the pans from the oven and allow to cool for 10 minutes.
Combine in a small bowl
1 Cup confectioners’ sugar
2 Tablespoons milk
1/2 teaspoon vanilla
Drizzle the glaze over the warm buns.
Best served warm.