The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
Cinnamon Buns and Sticky Buns
Page 143
Cuisine: North American | Course Type: Breads
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Recipe Reviews
innocentfront from , CA
I love the buns, they are so airy and light. They look and taste very "professionally made." I did use the lemon zest/extract in both the buns and the fondant...and it was a bit much for me (vaguely lemon cleaner) and way too much for my husband. I would definitely make these again, just using vanilla instead of lemon!
memetunis from , ON
This recipe produces a very tender, delicious cinnamon roll. Since I made them on the spur of the moment I used the skim milk I had in the fridge and the end result was still flavourful. I omitted the lemon and zest because I wasn't in the mood for the flavour of lemon.
I would add more cinnamon and less sugar to the filling the next time I made them as I like a lot of cinnamon. I would also make the rolls smaller. I followed the directions for 8 rolls and they are huge!
I am not a fan of fondant and just put together a simple cream cheese frosting.
If you plan on making these for a family breakfast or brunch follow the directions to make the dough the day before as there are two rises and you will not be eating these rolls in the morning unless you wake up before dawn.
I will try the sticky buns recipe next time.
I returned from walking the dog right after these rolls came out of the oven and my house smells divine.
Zosia from Toronto, ON
This is my favourite recipe for cinnamon bun dough….it’s light, airy, not too sweet or rich and has a lovely flavour even without the filling and topping.
The author gives you a few ingredient options; I use unsalted butter, buttermilk (love the tang it provides) and unbleached all purpose flour for a more tender, less chewy bread. The only change I make is to replace the lemon extract with vanilla. The dough is easy to make and work with and is quite forgiving - I once forgot to cream the butter and sugar first, combining them with the other ingredients at the start, and since the dough still turned out well, I’ve been making it this way since. I usually make the dough and shape the rolls in advance, refrigerate overnight and allow 2-3 hours the next morning for proofing and baking.
I find that the filling recipe provided is lacking in cinnamon and the glaze is my least favourite type so I use these recipes to help create the perfect cinnamon bun!
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