Better than Cinnamon Buns

Want to try something new for your next brunching soirée? Have to impress the in-laws dropping in this memorial day weekend? Give these a try, they won’t disappoint.

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These pull-apart cinnamon buns came from an idea that I saw a pastry chef doing with croissants. These are similar to monkey bread, but have hundreds of flaky layers and bursts of sticky butter….can you hear the yums yet?

Pull-Apart Cinnamon Buns: Makes 18 medium size buns

Ingredients:

1 c Whole Milk

2 env Active Dry Yeast

1 t Sugar

12 oz Butter

1 t Salt

2 Eggs

4 1/4 c AP Flour

11/2 c Dark Brown Sugar

1T +1t Cinnamon

Icing:

1 c Confectioners Sugar, Sifted

2 T Milk

1 t Cinnamon

Heat milk in a pot, or microwave, til it is about body temperature. Sprinkle in the yeast and teaspoon of sugar, then gently stir. Allow yeast to develop for about five minutes so that it is foamy.

ImageBeat 4 ounces of butter, 1/2 a cup of the brown sugar, and salt with a paddle attachment until fluffy. Add in eggs and beat until combined. Slowly add in 2 cups of flour. Switch to a dough hook, add in the milk and yeast and slowly add in the remaining flour. Be sure to scrape the sides of the bowl every so often.

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ImageOnce the dough is finished, scrape it into a buttered bowl, covered, and put in a warm place to proof. I recommend heating your oven to 200℉, then shut it off and put your dough there to proof.

After your dough proofs, divide it into fourths and roll out each section to 1/4 inch thick on a floured surface. Stack each layer on a sheet pan with parchment paper or oiled plastic wrap in between. Freeze the layers for 10-15 minutes.

ImageMeanwhile, cream the remaining butter, brown sugar, and cinnamon together. Take out the layers and coat each with a fourth of the butter mixture. Roll the layers up as if you were making cinnamon rolls and place in the freezer for 20 minutes.

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ImageCut the rolled up layers into 1/4 inch pieces and roll away! Put 4-5 balls into each lined muffin tin. The dough will double in size so do not overfill them. I made the mistake of doing that the first time around. Cover the tin and allow to proof for another hour.

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ImageImageOnce the dough proofs, pre-heat the oven to 350℉. Make an egg wash with one egg, a 1/4 cup of milk, and a sprinkle of cinnamon. Egg wash all of the buns, sprinkle a touch of salt on each then pop them in the oven. Once they are golden brown on top they are done! About 20-30 minutes depending on how large the muffin tins are.

Drizzle with icing and Devour!

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