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These 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. 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 incorpo-
rated 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 tablespoon at a time
until it does. With the 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 13x9x2-inch baking pans with cooking
spray. Flatten each portion of dough into rectangles about
20 inches long and 10 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 15 equal portions. Arrange
15 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. There will be a little extra
frosting for those who like more. Serve.
cooking
spray
Buns:
¾
cup warm (105-110°F) milk
4
teaspoons active dry yeast
¾
cup granulated sugar
½
cup sour cream, at room
temperature
½
cup unsalted butter, at room
temperature
4
large eggs, at room temperature
1 teaspoon
salt
8
cups unbleached, all-purpose
fl our, divided
2
⁄
3
cup packed brown sugar
1
⁄
3
cup granulated sugar
3 tablespoons
cinnamon
6
tablespoons unsalted butter –
at room temperature, very soft
Cream Cheese Frosting (makes 2 cups):
6
ounces lowfat cream cheese, at
room
temperature
6
tablespoons unsalted butter, at
room
temperature
1 tablespoon
milk
2
teaspoons pure vanilla extract
1½ cups powdered sugar, sifted
Makes 30 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.
