Peter Reinhart's Cinnamon Buns
Prep time: 
Cook time: 
Total time: 
Serves: 12 large rolls
 
Ingredients
  • 6½ tablespoons (3.25 ounces) granulated sugar
  • 1 teaspoon salt
  • 5½ tablespoons (2.75 ounces) shortening or unsalted butter, room temperature
  • 1 large egg, slightly beaten
  • 1 teaspoon lemon extract or zest
  • 3½ cups (16 ounces) unbleached bread or all-purpose flour
  • 2 teaspoons (.22 ounce) instant yeast
  • 1⅛ to 1¼ cups (9 to 10 ounces) whole milk or buttermilk, room temperature
  • ½ cup (4 ounces) cinnamon sugar
  • (6½ tablespoon granulated sugar plus 1½ tablespoons cinnamon)
Instructions
  1. In a standing mixer fitted with the paddle attachment, cream the sugar, salt and shortening on medium-high speed. Whip in the egg and lemon extract until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook, and increase the speed to medium, mixing for approximately 10 minutes, or until the dough is tacky but not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to cover it with oil. Cover bowl with plastic wrap.
  2. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
  3. Mist the counter with spray oil, and transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour. Roll it into a rectangle about ⅔ inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Sprinkle the cinnamon sugar over the surface of the dough, and roll the dough up into a log, creating a spiral as you roll. With the seam side down, cut the dough into 8 to 12 even pieces, each about 1¾ inches thick for larger buns; or 12 to 16 pieces each 1¼ inch thick for smaller buns.
  4. Line 1 or more sheet pans with baking parchment. Place the buns approximately ½ inch apart.
  5. Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size.
  6. Preheat the oven to 350 degrees F with the oven rack on the middle shelf.
  7. Bake the buns for 20 to 30 minutes, or until golden brown.
  8. Cool the buns in the pan for about 10 minutes, and then glaze the tops. Remove the buns from the pans, and place them on a cooling rack. Wait at least 20 minutes before serving.
Recipe by In Good Taste at http://ingoodtaste.kitchen/bba-cinnamon-buns/