Wednesday, April 13, 2011

Cinnamon Sticky Buns

I have never been a Cinnamon – bun – for – breakfast kind of girl but I stopped off at Red Hen Bakery on Saturday at 1623 North Milwaukee Avenue and besides the totally addictive Cinnamon buns (see how I licked off the frosting?) , I discovered the tempting mini- baguettes and no longer wonder why WISMA gets all of their loaves from Red Hen.
Bon Appetit!

Cinnamon Sticky Buns

adapted from Betty Crocker / Gold Medal Flour


2 1/2 to 3 cups bread flour

1/4 cup granulated sugar

1 teaspoon salt

1 package regular or fast-acting dry yeast (2 1/4 teaspoons bread machine yeast)

3/4 cup very warm water (120°F to 130°F)

3 tablespoons butter, softened

1 egg

Cinnamon Sugar Coating:

1 cup granulated sugar

3 teaspoons ground cinnamon

1/3 cup butter or margarine, melted


1/2 cup powdered sugar

1/4 teaspoon vanilla

1 to 2 teaspoons milk

Put the dough ingredients into your bread machine pan in the order suggested by the manufacturer (my Oster calls for the liquids first, then the flour, then other ingredients and yeast) and set it for the dough cycle.

Or by hand -- in medium bowl, mix 1 1/2 cups of the flour, 1/4 cup granulated sugar, the salt and yeast. Add warm water, 3 tablespoons butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.

On lightly floured surface, knead dough about 5 minutes or until dough is smooth and springy. Grease medium bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until double in size. Dough is ready if indentation remains when touched.

Grease 12 regular-size muffin cups, 2 3/4x1 1/4 inches, with shortening or cooking spray -- I used Baker's Joy Spray. In small bowl, mix 1 cup granulated sugar and the cinnamon. Gently push fist into dough to deflate. Divide dough into 12 equal pieces. Pinch each piece into 6 small balls.

Roll balls in melted butter, then roll in cinnamon-sugar. Place 5 balls in each muffin cup; top with 1 ball in center. Cover loosely with plastic wrap; let rise in warm place 30 to 45 minutes or until double in size.

Heat oven to 350°F. Bake 20 to 25 minutes or until golden brown. The pan will look kind of difficult to clean but it wasn't a problem thanks to the Baker's Joy Spray, and I had no sticking issues.

Cool 5 minutes; remove from pan to cooling rack (place rack on waxed paper to catch glaze drips). In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over rolls. Sprinkles optional. Serve warm.

Pumpkin Cinnamon Rolls with Cream Cheese Frosting

You can do these with pumpkin. To die for is an understatement and you don’t have to save this recipe for Thanksgiving.


1 packet of active yeast

1/2 cup of warm water

1 egg

1 tsp vanilla

3/4 cup pumpkin puree

1/4 cup sugar

1/2 tsp coarse salt

1/2 tsp cinnamon

1/4 tsp ground clove

1/8 tsp nutmeg

3 cups all purpose flour


1/2 cup butter, softened

1/2 cup brown sugar

2 tsp cinnamon


1/4 cup butter, softened

4 ounces cream cheese, softened

1 tsp vanilla

1 1/2 cups powdered sugar, sifted

Mix yeast and warm water and allow to sit for about 10 minutes. Add in the rest of the ingredients and combine. Add more flour for the right consistency.

Knead for 5 minutes and allow to rest for 15 minutes.

Mix the filling ingredients together until you have a paste. Roll out in a rectangle to 1/4 inch thick and spread the filling evenly over the dough.

Roll into a cylinder and cut into 16 piece. Place in a greased 8×8 baking dish and allow to rise 45 minutes to 60 minutes until doubled in size.

Bake at 400 degrees for 20 minutes.

Mix frosting ingredient and spread over the top of the rolls.