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March 3, 2009

Cinnamon Buns

Cinnamon Buns: Yummy Bite

Before we found out Jamison couldn't have gluten cinnamon buns were one of his all time favorite breakfast foods. I keep trying to come up with a gluten free version that he would like, but so far I haven't had a lot of luck. We'll get back to that in a minute....

For me I was a sometimes cinnamon bun sort of girl. I would have one occasionally and enjoy it, but my ideal breakfast is something much lighter. I'm not much of a morning person truth be told and I prefer cereal or some sort of fruit to get things started. But as I said above from time to time though I would get the urge to indulge and lately I kept thinking about cinnamon buns and thinking about them a lot.

So I started thinking, but I felt guilty about making them because I didn't want to taunt Jamison. He however said I should just make them, so I did! And oh boy these were good! Who doesn't like a fresh, warm, fabulous cinnamon bun? Top them with a little cream cheese frosting and you've got the prefect, sinful breakfast sometimes treat!

Cinnamon Buns: Dough

What You'll Need for the Dough:
2 cups of warm water (Note: I just use warm tap water. You want it warm to the touch, but not hot.)
1/2 cup of organic cane sugar
2 tablespoons of yeast
2 teaspoons of sea salt
4-5 cups of unbleached bread flour

In a large glass bowl mix together water, sugar and yeast. Let sit for 5 minutes or until mixture is foamy. (Note: Sometimes it foams within a minute or two. When it's foamy you're good to go.)

Add sea salt into the foamy sugar/water/yeast mixture and stir to mix. Next slowly add flour until dough ball forms. (Note: As with any bread you might need only some of the flour, all of it or more. When dough forms stop adding flour.)

Turn dough ball out onto a floured surface and knead for 1-2 minutes. (Note: You want to knead just until the dough is elastic. You don't have to knead it for a long time.)

Now you're ready for the next step....Finishing the buns!

Cinnamon Buns: Ready for Cream Cheese Icing

What You'll Need to Finish the Buns:
1/2 stick of butter, melted
1/2 cup of organic cane sugar
Cinnamon

First you want to roll out your dough to about 1/4 of an inch thick:

Cinnamon Buns: Ready for Butter

Next you want to brush the surface of the dough with melted butter and then sprinkle with sugar and then cinnamon:

Cinnamon Buns: Cinnamon and Sugar

Then you want to start to roll the dough on one of the long sides:

Cinnamon Buns: Starting to Roll

Keep rolling until the dough is completely rolled:

Cinnamon Buns: Rolled and Ready to Slice

Next using a serrated knife, cut the dough into slices roughly 3/4ths to 1 inch thick:

Cinnamon Buns: A Slice

Place slices on a baking sheet that has been lined with parchment paper or a silicone baking mat:

Cinnamon Buns: Ready to Rise

Set baking sheet in a warm place (I like to put them in the oven with the light on) and let rise until roughly doubled in size:

Cinnamon Buns: Risen

After the buns have risen preheat oven to 350 F. (Note: If you use your oven as your rising spot, be sure and take the buns out BEFORE you preheat!) Bake for 25-20 minutes or until golden brown:

Cinnamon Buns: Baked

You can eat these plain OR you can frost with cream cheese frosting. (See below.)

Cinnamon Buns

What You'll Need for the Cream Cheese Frosting:
1 - 8 ounce package of cream cheese, softened
1 stick of butter, softened
2 cups of powdered sugar
1 teaspoon of vanilla

Cream together cream cheese and butter until smooth. Slowly add sugar and mix until completely incorporated. Add vanilla and stir until just mixed. Use immediately.

Notes: Sometimes I use natural brown sugar instead of organic cane sugar. You can use as much, or as little, cinnamon as you like. I normally use 2-3 tablespoons at least.

Posted by Dianne at March 3, 2009 8:16 AM

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Comments

Oh, wow! Those look fabulous! Love all that yummy frosting, so good! I need to just dive into yeast and be done with it. There are so many good (yeasty) foods I'm passing up because I'm afraid of it not turning out right.

Good luck with the gluten free version, I've no doubt you'll hit on it.
~ingrid

Posted by: ingrid at March 3, 2009 10:23 AM

These look wonderful! I haven't had a cinnamon bun in a long time. Hope you find a gluten free version soon!

Posted by: Erin at March 3, 2009 5:05 PM

I plan to keep trying to gluten free version until I get it right. As soon as I do I'll post it of course! :o)

Posted by: Dianne at March 3, 2009 6:56 PM

OMG! They look great!

Posted by: Dar at March 4, 2009 1:34 PM

I was really, really sad I didn't figure these out before we figured out Jamison couldn't have gluten. He would have loved these!

Posted by: Dianne at March 4, 2009 6:02 PM

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