I found this recipe in the King Arthur Flour Baker's Catalogue for March
2001. These Buns are truly worth the extra ingredients you must get from
King Arthur Flour to prepare them. And they are big, really big. I am
including the page number to the catalogue for special items.
QUINTESSENTIAL CINNAMON BUNS
DOUGH
3- 1/2 cups Mellow Pastry Blend (pg 12) [a mixture of all-purpose flour and
pastry flour]
2 teaspoons instant yeast
3 tablespoons sugar
1 Tbsp granular lecithin (optional) (pg 8)
2 tablespoons Baker's Special Dry milk or nonfat dry milk (pg 8)
1-1/4 teaspoons salt
1 large egg + water to make 1 cup
1 teaspoon Princess Cake and Cookie Flavor or Sweet Dough Flavor or vanilla
extract
2 tablespoons butter, soft
FILLING
3/4 cup Baker's Cinnamon Filling (pg 12 - or make your own)
1/4 cup water
1/2 cup cinnamon chips or Cinnamon Flav-R-Bites(tm) (optional) (or nuts,
raisins, or chocolate chips!)
ICING
3 tablespoons heavy cream or 2 tablespoons water
1 cup glazing sugar or confectioners' sugar
BUNS: Mix and knead together all of the dough ingredients -- by hand, mixer
or bread machine -- to form a soft, smooth dough. Place it in a greased
bowl, cover, and allow it to rise in a warm place for 1 to 1-1/2 hours; it
should almost double in size.
FILLING: Mix the Baker's Cinnamon Filling with the water. Set it aside.
ASSEMBLY: Turn the dough out onto a lightly greased work surface and roll
it into a rectangle measuring about 8 x 24 inches. Spread a thin layer of
cinnamon filling over the dough, leaving about 1 inch uncovered on the
short side nearest you. Sprinkle with the additional chips, etc. of your
choice. Starting with the short edge covered with filling, roll the dough
into a log. Use a serrated knife to gently "saw" the log into six equal
pieces. Place each bun into a lightly greased cup of a cinnamon bun pan, or
onto a baking sheet (leaving about 2 inches between them), pressing down
slightly. Cover the buns, and let them rise in a warm place for 45 minutes
to 1-1/4 hours, until they're quite puffy. (I used parchment paper an
placed it on a half-sheet pan
BAKING: Bake the buns in a preheated 350 F oven for 20 to 25 minutes, or
until they're golden brown. Remove them from the oven and let them cool in
the pan for 10 minutes, then turn them out of the pan and allow them to
cool to just slightly warm before frosting.
ICING: Mix the heavy cream and confectioners' sugar or glazing sugar to
make a creamy glaze; use water for a thinner glaze. Drizzle the icing over
the buns.
King Arthur Flour Co. February, 2001. KAF's web site is: www.BakersCatalogue.com