25
Our cinnamon swirl buns are the BEST!
cinnamon
Swirl buns
Place warm milk and yeast in Cuisinart
™
mixing bowl with
a pinch of the sugar and stir. Let stand until foamy, about
5 to 10 minutes. Insert the fl at mixing paddle. Add the
remaining sugar, sour cream, butter, and eggs. Mix on
speed 1 for 1 minute. Add salt and 3 cups of the fl our.
Continue to mix on speed 1 until smooth, 1 to 2 minutes.
Scrape the bowl and paddle.
Remove the fl at mixing paddle and insert the dough
hook. Remove and reserve ½ cup of remaining fl our.
While mixing on speed 2, add the larger portion of fl our,
1
⁄
3
cup at a time, allowing the fl our to be almost totally
incorporated before each addition. If dough is too sticky
or does not form a “loose” ball that cleans the sides of
the bowl, add enough of the remaining fl our, 1 table-
spoon at a time until it does. With the stand mixer on
speed 3, set the timer for 8 minutes to knead the dough.
Transfer to a large bowl and cover with plastic wrap. Place
in a warm, draft-free place and let rise until doubled in
volume, about 60 to 90 minutes. Place the brown sugar,
granulated sugar and cinnamon in a small bowl and stir to
combine.
Punch dough down to defl ate. Divide the dough into 2
equal pieces and let rest 10 minutes before continuing.
Lightly coat two 10x2-inch round baking pans with
cooking spray. Flatten each portion of dough into
rectangles about 15 inches long and 8 inches wide.
Spread each with softened butter within ½-inch of one
long side and to the edge of all the others. Sprinkle each
evenly with half the sugar/cinnamon mixture. Roll as for a
jelly roll, ending with the unbuttered side. Pinch along
long side to seal. Cut each with a serrated knife into 12
equal portions. Arrange 12 cinnamon buns in each of the
two prepared pans. Cover with plastic wrap and let rise
until nearly doubled in volume (see Note). Fifteen
minutes before baking, preheat oven to 350°F.
Bake Cinnamon Swirl Buns for 25 to 35 minutes, until
puffed with golden tops and hollow sounding when
tapped. While baking, place the cream cheese and butter
in the Cuisinart
™
mixing bowl. Insert the fl at mixing
paddle, and whip the cream cheese and butter on speed
8 until smooth, creamy and fl uffy, about 1 minute. Scrape
the bowl and whisk. Add vanilla and milk and whisk on
speed 8 until blended. Add half the powdered sugar. Stir
on speed 1 until sugar is incorporated. Add remaining
powdered sugar and stir on speed 1 until incorporated.
Mix on speed 8 for 1 minute until light and fl uffy.
Spread about 1 tablespoon of Cream Cheese Frosting
on each warm Cinnamon Swirl Bun. Serve.
cooking
spray
Buns:
½
cup warm (105-110°F) milk
3
teaspoons active dry yeast
½
cup granulated sugar
6
tablespoons sour cream,
at room temperature
6
tablespoons unsalted butter,
at room temperature
3
large eggs, at room temperature
¾ teaspoon
salt
6
cups unbleached, all-purpose
fl our, divided
½
cup packed brown sugar
¼
cup granulated sugar
2
table 1 teaspoon
cinnamon
4
tablespoons unsalted butter –
at room temperature, very soft
Cream Cheese Frosting (makes 1½ cups):
4
ounces lowfat cream cheese,
at room temperature
4
tablespoons unsalted butter,
at room temperature
3 teaspoons
milk
1½ teaspoons pure vanilla extract
1¼ cups powdered sugar, sifted
Makes 24 buns
Note: If you wish to have warm, fresh
Cinnamon Swirl Buns in the morning,
dough may be mixed, allowed to have its
fi rst rise, and shaped the night before. If
doing the night before, place covered
pans in the refrigerator to rise. Remove
from refrigerator and let stand at room
temperature one hour before baking.
If you wish to freeze Cinnamon
Swirl Buns after baking, do not frost.
Re-warm in a conventional oven
(microwaving is not recommended) and
frost before serving.
