Cinn-fully Good Cinnamon Buns
For about three months now, I’ve kept Chef Chloe Coscarelli’s cookbook open to the page dedicated to her Ooey Gooey Cinnamon Buns. Her image of these amazing pastries captivated me the first time I laid eyes on it but as I read the recipe I learned it required numerous steps and therefore, a fair amount of time. And so weeks and weeks have passed and I’ve always been too tired or lazy to give it a go. Until now. I finally decided to make a night of it and had a ball creating these swirls of sticky, yummy goodness. I also decided to make a double batch since I was already putting so much effort into the project, why not make twice as much, right? ; ) And so I give you Glazed Cinnamon Buns with Golden Raisins and Cinnamon Buns with Currants & Orange Zest Glaze.
Here’s what you’ll need for a SINGLE batch:
For the dough
- 1 cup non-dairy milk
- 1/2 cup plus 1 tbsp sugar, divided
- 1/2 tsp salt
- 8 tbsp Earth Balance (1 stick)
- 1 tsp vanilla
- 1/4 cup warm water
- 1 envelope active dry yeast
- 4-1/2 to 5 cups all-purpose flour, plus extra for rolling
For the cinnamon filling
- 3/4 cup packed brown sugar
- 2 tbsp sugar
- 1-1/2 tsp ground cinnamon
- 4 tbsp Earth Balance stick, melted
- 1 cup golden raisins(sulfite-free) OR 1 cup dried currants
For the glaze
- 1-1/2 cups powdered sugar
- For the regular glaze, 3 tbsp water OR for the orange zest glaze, 3 tbsp orange juice plus 1 tsp orange zest
To make the dough, in a small saucepan heat the milk, 1/2 cup sugar, salt and butter over low heat until the butter is just melted. Remove from heat and stir in vanilla. Let it cool until it’s warm to the touch.
While the butter mixture is cooling, proof the yeast with the warm water and 1 tbsp of sugar.
In a stand mixer, combine the butter and yeast mixtures and beat at a medium speed for about one minute. Reduce the speed to low and add in 2-1/2 cups of flour. Mix for a couple more minutes and then add 2 more cups of flour. Beat for another minute and the remove the dough and place onto a floured surface. Knead for a couple minutes with your hands and then place the dough into a well-oiled bowl and rotate the dough so it’s covered with the oil to prevent sticking. Cover the bowl with a dry kitchen towel and place somewhere warm in your kitchen until the dough has risen and about doubled in size. This should take about 90 minutes.
Remove the towel and punch the dough in the center to deflate it. Put the dough on a flat, floured surface, cover again and let rest for about 10 minutes.
Lightly grease a 9 x 13-inch pan. Roll the dough out on the floured surface into a 20 x 13-inch (approximate, not exact) rectangle. Make the cinnamon filling by combining the brown sugar, sugar and cinnamon in a bowl. Brush the melted butter over the entire surface of the rolled dough and then sprinkle the filling mixture and golden raisins OR currants evenly over the surface. Next, begin to roll the dough up evenly into a scroll.
Once it’s rolled, cut it with a serrated knife into sections about 1 to 1-1/2 inches wide. You should have 12 rolls.
Place the rolls into the greased pan, in 4 rows of 3 rolls each. Leave space between them to expand. Cover with a towel and place in a warm place until they’ve risen and expanded, about another hour.
Preheat the oven to 375 degrees. Bake uncovered for 20 minutes. *If you decide to refrigerate the uncooked buns,then after they’ve risen in the prepared pan, cover with plastic wrap and refrigerate overnight. When you bake them the next morning, increase the baking time to 30-35 minutes to account for their colder temperature. After baking, let the rolls cool for about 1o minutes.
Then for the glaze, combine the powdered sugar and water (or orange juice and zest) and whisk until smooth. Drizzle the glaze over the warm rolls. When it sets, the glaze will be smooth and clear.