At Christmas time our children got together and gave us a gift certificate to take a baking class at the King Arthur Baking School. After looking through the schedule we decided to sign up for the class called Sticky Fingers; Breakfast Buns. After reading the description we couldn’t resist. These are the old-fashioned ultimate cinnamon buns you crave. You’ll make two sweet temptations–the classic iced cinnamon buns, and sticky buns with a finger-licking gooey caramel topping! Who doesn’t want to learn how to make the Ultimate Cinnamon Buns!
We’ve both taken classes at King Arthur before and you not only come home with delicious baked goods but you always learn so many useful tips. If you’ve never checked out their website before it’s worth a look. Not only does their store carry everything you could possible need for baking from flour to the perfect cookie sheet but the site has wonderful recipes as well.
We were not disappointed with the class. We made two types of ultimate cinnamon buns, the classic cinnamon bun with icing on the top and a classic quick maple sticky bun. One was made with traditional dough, which you had to let rise and the quick maple sticky bun was made with a quick bread.
Both were delicious and our freezer (which I’m trying to clean out) is now filled with delicious cinnamon buns. Luckily both freeze well.
I will share the recipe for the ultimate cinnamon roll. Both recipes are can be found on the King Arthur Flour website.
Ultimate Cinnamon Rolls
Yields one 8×8 inch pan 9 cinnamon rolls
3 cups flour
2 tsp. instant yeast
2 Tbsp. sugar
1 tsp. salt
¼ cu unsalted butter, soften
½ cup plus 2 Tbsp. milk, more if needed
Prepare a non-stick 8×8 inch pan with non-stick spray. Set aside. In a medium bowl combine the flour, yeast, sugar and salt. Cut in the butter. Stir in the milk and egg to form a dough. If the dough feels dry and stiff, add a little more milk to create a soft dough. Turn dough onto a lightly floured surface and knead, adding flour only as needed to prevent sticking to your work surface. Place the dough back into the bowl and cover. Allow to rise until puffy, 30 minutes to an hour.
While the dough is rising prepare your filling.
Water to coat
½ cup brown sugar
2 tsp. Cinnamon
Once the dough has risen roll the dough out on a lightly floured surface into a rectangle about 12 x 14 inches. Bush the dough lightly with water and sprinkle the brown sugar and cinnamon evenly over the dough, leaving a small border free of filling.
Roll the dough from the rectangle’s longer sides and pinch the seams together well. Using floss or a serrated knife, cut off slices about 1 inch wide. Place the slices in the prepared pan. Let the rolls rise until they fill the pan generously, about 15-20 minutes. Preheat your oven to 350. Bake rolls for about 16-20 minutes or until golden brown and baked through.
Rolls can be glazed with a mixture of 2 cups confectioners’ sugar, 1 teaspoon of vanilla and 6 tablespoons of heavy cream if desired or enjoyed warm from the oven.
If you want to learn how to make the quick maple sticky bun try King Arthur Flour’s recipe which can be found HERE Both recipes are prefect for a weekend treat.