Cinnamon Buns

Bake like a professional pastry chef would-this sensational sweet buttery pastry, infused with every indulgent flavor you may think of:; cinnamon, brown sugar, walnuts, and raisins in a bun shape like, dress it up with caramelized pecans syrup and sugar icing, then serve with a cup of coffee, tea or milk over breakfast or at any time of the day. To bake these scrumptious cinnamon buns, you need the following:


Ingredients For:

Pastry Dough:

• 4 1/2 Cups of all purpose flour.
• 1/2 Cup of granulated sugar.
• 1/3 Cup of unsalted butter.
• 1 Cup of milk.
• 3 large eggs.
• 1 package of active dry yeast (7-10 grams).
• 1/2 tsp of slat.

Pastry Filling:

• 1 Cup of light brown sugar (packed).
• 1/4 Cup of flour.
• 1/2 Cup of cold unsalted butter (cut into small pieces).
• 2 tbsp of ground cinnamon.
• 1/2 Cup of raisins (optional).
• 1/2 Cup of chopped walnuts (optional).
• Milk, light cream or half and half for brushing buns.

Sugar Icing:

• 1/2 Cup of confectioners sugar.
• 2-3 tbsp of milk (you may use light cream, half and half or heavy cream instead).

Pecans Syrup:

• 1/4 Cup of brown sugar.
• 1 Cup of chopped pecans.
• 2 tbsp of unsalted butter.

Baking and Pastry Equipments:

• Electric mixer.
• Rolling pin.
• Pastry blender.
• Baking sheet.
• Saucepan.
• 10 inch skillet.

Directions:

1. In a large bowl of an electric mixer, mix 2 1/2 cups of flour and 1 package of active dry yeast.
2. In a small saucepan, constantly stir 1 cup of milk, 1/2 cup of granulated sugar, 1/3 cup of unsalted butter and 1/2 tsp of salt till butter begins to melt and mixture is warm (not hot).
3. With paddle attachment fitted, gradually pour milk mixture to flour mixture and beat in at low speed.
4. Add eggs; one at a time and beat well after each addition. Keep beating for 3 minutes.
5. With dough hook fitted, gradually add the remaining 2 1/2 cups of flour to egg batter and beat in for another 5 minutes till well incorporated and smooth .  The pastry dough should not be sticky.
6. Grease a large bowl with butter, place pastry dough in, butter surface of dough, cover with a plastic wrap, keep in a warm place and let rise in a warm place for up to 2 hours till doubled in size.
7. When well risen, gently press pastry dough down with your finger tips and set a side for 10-15 minutes.
8. Meanwhile, prepare pastry filling: in a medium bowl, mix 1 cup of brown sugar, 1/4 cup of flour, 2 tbsp of ground cinnamon till combined. With a pastry blender cut in 1/2 cup of cold unsalted butter till mixture is crumbly.
9. On a floured surface, roll pastry dough into 15 inch square with a rolling pin. Evenly spread pastry filling over rolled out dough.
10. Gently roll dough to form a log. Slice dough log into 12 equal pieces (or according to the thickness you prefer).
11. Slightly grease two baking sheets with butter. Arrange cinnamon rolls on baking sheets (6 rolls on each), cover and let rise again for another hour.
12. When risen, brush rolls with milk or "half & half" and bake at 375 F for 10-15 minutes or till light brown (rolls are done when toothpick inserted in center of roll comes out clean).
13. Lightly brush rolls with milk or half and half again, and let set on a wire rack.
14. Meanwhile, prepare sugar icing. Add 2-3 tbsp of milk to 1/2 cup of confectioners sugar and stir till sugar is well incorporated (you may add more milk or less depending on the consistency you prefer).
15. To prepare pecans syrup, melt 2 tbsp of unsalted butter in a 10 inch skillet over medium heat. Add 1 cup of chopped pecans and cook while stirring constantly for 2-3 minutes till caramelized. Add 1/4 cup of brown sugar and cook while stirring till it melts and bubbles for another 2 minutes.
16. Spoon pecans syrup over warm buns, drizzle with sugar icing and serve with coffee, tea, or milk. 

Baker Note:

• Make sure your active dry yeast is not expired so as to end up with satisfying results.
• In pastry making, we often have recipes that call for use of salt and yeast, it is strongly recommended that salt and yeast are not combined together. Unlike sugar, salt has a retard affect on the growing activity of yeast, especially if the amount of salt used is not in-balance with the amount of bread yeast being used.
• If you don't have active dry yeast, you may use instant dry yeast instead. In such a case, the pastry dough will need half the amount of rising time.
• Hot water or liquid tends to kill yeast whereas too cold water tends to prevent yeast from working quickly. Therefore, make sure your liquid is warm to end up with successful results.
• If you don't have a pastry blender, you may cut cold butter using two forks or your hands.
• Keep an eye on pecans while caramelizing because they tend to burn quickly.