For those of you planning a Mother’s Day breakfast extravaganza and everyone else who just wants a good cinnamon roll, here’s a recipe from Butter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery–Rosie Daykin’s “Morning Cinny Buns”.
So far the Butter Baked Goods book hasn’t let me down. Inspired by the jumbo size treats at the popular Vancouver bakery, the recipes yield very large portions. The photo at the top is mine and the photo below is from the book. So as you can see, the smaller ones are still quite large.
The dough was easy to work with, which is always a plus, and the baked rolls were soft but still had some structure. The filling, which is made with a flour/sugar/butter paste, was thick and not at all runny. Rosie adds peaches to hers, so I suspect the extra flour in the filling soaks up some of the peach juice. I left out the peaches and pecans and the rolls were fine. The other personal change was that I made 1/3 of the recipe using 1/3 of the flour, 1 egg, 1 teaspoon of yeast etc. etc. As mentioned, the full recipe makes 12 rolls and my 1/3 of the recipe made 6, so the rolls made with the original recipe must be huge. If you are making the recipe as written and not scaling it down, you might want to consider making 18 rather than 12 and employing a second pan. These are big rolls! Then again, they’re not nearly as big as the giant cinnamon rolls from San Antonio made at Lulu’s. That’s a recipe for another day.
- 5 1/2 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 1/3 cups butter, room temperature (unsalted)
- 1 1/4 cups whole milk
- 1/3 cup granulated sugar
- 3/4 tablespoon salt (see note at bottom)
- 3 large eggs
- 1 1/2 cups dark brown sugar
- 2 tablespoons cinnamon
- 1 1/2 cups pecan, lightly chopped
- 3 cups chopped peaches (3 to 4 peaches)
- 1 1/4 cups icing sugar (powdered sugar)
- 2 tablespoons heavy cream
- 1 1/2 tablespoons bourbon
- 1 tablespoon clear corn syrup
- 1/2 teaspoon pure vanilla
- You will need: (9 x 13 inch) baking pan buttered or lined with parchment paper, 2 cookie sheets
- In a stand mixer fitted with a dough hook or paddle attachment, place 5 cups of the flour and the yeast and set aside.
- In a large saucepan, combine 1/3 cup of the butter, the milk, granulated sugar and salt. Stir over medium heat until the milk is warm and the butter is melted.
- Add the warm milk mixture to the yeast and flour mix on low speed until incorporated. Add the eggs and continue to mix for about 6 to 7 minutes until the dough is shiny and smooth.
- Lightly butter a large bowl and place the dough in it. Cover the bowl with a sheet of plastic wrap and place the bowl in a warm spot away from any drafts. Allow the dough to rise until it has doubled in size, about 90 minutes. Buttering the underside of the plastic wrap is a good idea to stop the dough sticking to it as it rises. I like to cover the bowl holding the rising dough with a clean tea towel to keep it warm.
- Meanwhile, prepare the filling: In a stand mixer fitted with a paddle attachment, cream the remaining 1 cup of butter and the brown sugar on medium to high speed until light and fluffy.
- Turn the mixer to low and add the remaining 1/2 cup of flour and the cinnamon and mix into a soft, spreadable paste.
- Once the dough has fully risen, remove the plastic wrap and punch the dough down in the bowl to release the air produced by the yeast. Turn the dough out onto a lightly floured board and allow it to rest for 10 minutes.
- Spread the pecans on the cookie sheet and toast in the oven at 350 F for 7 to 10 minutes, until nicely browned. Flip the nuts with a metal spatula at the halfway point to ensure even toasting. Remove from the oven and allow to cool.
- Transfer the dough to a lightly floured work surface and use a large rolling pin to roll it into a large rectangle, about 18 x 14 inches and about 1/2 inch thick.
- Use a small offset spatula to spread the cinnamon paste evenly to the edges of the dough. Sprinkle the peach pieces and toasted pecans evenly on top of the cinnamon paste.
- Carefully roll the dough up into a long log starting from the 18-inch side. Use a large, sharp knife to cut the dough into 12 equal rounds.
- Place the rounds on the baking pan, sliced side up, and cover the pan with another piece of plastic wrap. Set in a warm place to rise until they have again doubled in size, about 90 minutes.
- Preheat the oven to 350 F.
- Bake in the preheated oven for 20 to 25 minutes or until the buns are a lovely golden brown and not sticky in the center. A wooden skewer inserted into the center should come out clean.
- Remove from the oven and allow the buns to cool slightly, then turn them out of the pan onto a cookie sheet. Place a second cookie sheet on top of the buns and flip them over again. This brings the buns right side up on the sheet, ready for glazing.
- Prepare the glaze: In a small bowl, whisk together the icing, sugar, cream, bourbon, corn syrup and vanilla until the mixture becomes a nice runny glaze. Use the whisk to dribble the glaze over the top of the cinny buns—as much or as little as you like. To save yourself time in the morning, prepare the dough the night before. Follow the recipe to Step 12 (covering the pan with plastic wrap) and then place the pan in the refrigerator overnight. Remove it in the morning in time to do the second rise of the dough (90 minutes) and then continue with the recipe. The will give you extra-fresh, warm cinnamon buns, perfect for a special celebration (or just because it’s a weekend).
Baking Note: The amount of salt called for is 3/4 of a tablespoon which is a tiny bit over 2 teaspoons. I made 1/3 of the dough and a little less than 1/2 teaspoon of salt, so if you only add 1 1/2 teaspoon of salt your dough should be fine. You may also want to consider adding a pinch of two of salt to the filling.