Well, according to me and many of my customers it truly is the best cinnamon bun around...In fact, you'll notice that there is no cream cheese icing
or any icing at all...They're THAT good!
This recipe took me 6 Months to get it right. Lots of trials, tribulations, tears and frustration but the end result was well worth it. These buns are
the anchor of my baking section in our little Take-Out and were also the main stay in our Full bakery back East.
Sorry about the color but I'm in my store right now and have no camera. Took the pan and slid them up to my laptop cam...
First of all, these are NOT the bread based buns that many are familiar with but actually a biscuit base. Makes for a better, less chewy texture as
well as being able to incorporate more flavor into the base itself instead of just on top or between layers.
Here it is:
For the batch that I make every morning, 12 Monster buns and 12 regular size you will want to get the large muffin pans or just make a lot of regular
10 cups flour
1 tbsp salt
1/2 cup baking powder
1/2 cup white sugar
1 1/3 cups skim milk powder
1lb Butter (Chop into small pieces first) DO NOT MELT
4 cups Cold Water
Optional: 3 1/2 cups dried Blueberry, Cranberry, Cherry or Raisins. If you do this, soak the dried fruits for a few hours in warm water first.
No need to be pretty about it...just throw it all in and mix only until all is mixed. NO FURTHER! The thing you will notice is that the butter is
still in visible chunks throughout...Perfect!
Do not put flour on your counter top but rather just spray or use a light coating of veg oil to lightly grease your counter top.
The dough is going to be sticky and gooey...not bready. Again, Perfect!
Split the mass into 2/3 and 1/3 amounts. The 2/3 makes the big buns and the 1/3 makes the smaller ones.
Roll out loosely to about 1/4 inch thickness. Do not over work. Try to make it a rectangle to make it easier to work with. Less rolling = looser dough
which = less chewy.
Spread brown sugar over the entire surface at about 1/4 inch depth. Sprinkle cinnamon over the entire area until you can't see the sugar
anymore...seriously. At this time you can add any dried fruits or nuts on an even spread according to your tastes. Makes it harder to roll but hey,
who said baking was easy?
Roll away from you at a medium looseness. Too tight and it's chewy. Too loose and they will fall apart.
Cut into sections that will be level with whatever size muffin pan you chose. Make sure to grease the pan first. No flour.
Bake at 375 degrees for approx 25 minutes. Of course this will vary depending on your oven, elevation of your location, humidity etc. Convection ovens
work best. Most have weak spots so rotating half way thru will help to ensure an even bake.
I've also made this recipe in an outdoor oven but as a biscuit. After all is mixed, put ice cream scoop sized blobs on a pan (parchment paper or
greased) about 1 inch apart, brush with milk and bake for about 14 to 20 mins. Crack open, slather with butter and dip into that squirrel stew...
edit on 13-11-2011 by jude11 because: (no reason given)