Making Cinnamon Buns

Taking a short detour from Hansik Week because, quite honestly, I’m still trying to figure out a way around using (and at the same time finding alternatives for) the gochujang that’s needed to make the rest of the food. So in the meantime, have a post for the classic (and somewhat overdone) cinnamon buns (or rolls?), recipe courtesy of Joy Of Baking.

Cinnamon Buns = Dough + Filling + Sugar Glaze

Dough:

[4 1/2 cups all purpose flour + 7g active dry yeast + 1 cup milk + 1/3 cup unsalted butter + 1/3 cup sugar + 1/2 teaspoon salt + 3 large eggs]

In a small saucepan, stirring constantly, heat the milk, butter, sugar, and salt just till warm and the butter is almost melted.

In the bowl of your electric mixer, with the paddle attachment, combine 2 1/4 cups (half) of the flour and the yeast.

Gradually pour the milk mixture into the flour mixture, with the mixer on low speed.

Scrape down the sides of the bowl.

Add eggs, one at a time, beating after each addition. Beat this mixture on high speed for 3 minutes.

Replace the paddle attachment with the dough hook (or knead by hand).

Knead in as much of the remaining 2 1/4 to flour until you make a moderately soft dough that is smooth and elastic (3 to 5 minutes).

Shape into a ball. Place the dough into a greased bowl, turning once. Cover and let rise in a warm place till double (approximately 1 - 1 1/2 hours).

When the dough has doubled in size punch it down. Place onto a lightly floured surface, cover with a clean towel, and let rest for 10 minutes.

Filling:

[3/4 cup packed brown sugar + 1/4 cup flour + 1 tablespoon ground cinnamon + 1/2 cup cold unsalted butter, cut to pieces] OPTIONAL: 1/2 cup light raisins

In a medium-sized bowl combine the brown sugar, flour, and cinnamon.

Cut in the cold butter with a pastry blender, or two knives, until the mixture is crumbly. Set aside.

Assembly:

After about 10 minutes, roll the dough into a 12 inch (30 cm) square.

Sprinkle the filling evenly over the rolled out dough and top with raisins (if desired).

Carefully roll the dough into a log and pinch the edges to seal. Slice the log (roll) into eight equal-sized pieces.

Arrange dough pieces in a greased 13 x 9 x 2 inch (33 x 23 x 5 cm) baking pan (I used a muffin tin instead to keep the buns from sticking together).

Cover dough loosely with clear plastic wrap, leaving room for rolls to rise.

**At this point you can refrigerate the dough for anywhere from 2 to 24 hours.

***If overnight, the next morning remove the rolls from the refrigerator, take off the plastic wrap, and let stand at room temperature for 30 minutes.

If you are making the cinnamon rolls immediately, cover loosely with plastic wrap, and let dough rise in a warm place till nearly double, about 45 minutes to 1 hour.)

Break any surface bubbles with a toothpick. Brush the top with light cream.