Snowy Day Cinnamon Buns
Nothing smells more like winter than cinnamon and taking the time to make an indulgence like cinnamon buns makes memories. Making and baking a yeast dough is therapeutic. It is both a science lesson and a miracle. It takes less time than we anticipate and gives more back in satisfaction. It brings the family together, (who can resist that aroma?) and provokes smiles from every face. It gives us something to brag about at lunch or work, and let’s face it, envy from those without fresh baked cinnamon buns in their life!
Many great bakers out there shy away from using yeast. The fear of “killing” it and the mystery of how it makes the dough rise frightens less intrepid bakers. Today we have “rapid rise” yeast readily available in the grocery store. This yeast is faster and makes a good pizza crust and great cinnamon buns. “Regular”, slower yeast adds more flavor to your baked goods by taking more time. Faster “rapid” yeast eats the sugar in the dough at a faster pace, thus producing the gas to raise the dough faster. The downside is a less flavorful dough.
This recipe is formulated for the rapid rise style yeast. It can be mixed by hand, but many of you have a never-used-before dough hook that will come in handy. Mixing the ingredients first with the paddle attachment of the electric mixer, then switching to the dough hook makes this recipe a snap. There is no waiting for a first rise of the dough, just mix the dough, roll it out and fill with the cinnamon filling and roll it up again. Slice this gloriously filled roll and THEN place the buns in the pan to finally rise. Wait 30 minutes and bake, or place the pan in the refrigerator overnight and bake in the morning. Go on, give them a try!