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Cinnamon Bun

Cinnamon Bun

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Published by MoonBunny

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Categories:Types, Recipes/Menus
Published by: MoonBunny on Jun 15, 2012
Copyright:Attribution Non-commercial


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Cinnamon BunsIngredients
For theDough: 
1 cup wholemilk
1 1/4-ounce packetactive dry yeast 
1/4 cup plus 1/4 teaspoon granulated sugar
4 tablespoons unsalted butter, melted, plus more for thebowl
1 large egg yolk
1 1/2 teaspoonsvanilla extract
2 3/4 cups all-purpose flour, plus more if needed
3/4 teaspoon salt
1/2 teaspoon freshly gratednutmeg 
For the Filling:
 All-purpose flour,for dusting
12 tablespoonsunsalted butter,softened, plus more for thepan
3 tablespoons ground cinnamon
For theGlaze: 
2 cups confectioners' sugar
1/3 cupheavy cream
4 tablespoons unsalted butter, melted
Make the dough: Warm the milk in a medium saucepan overlow heat until it reaches about 100. Remove from the heatand sprinkle in the yeast and 1/4 teaspoon sugar (don't stir).
Set aside until foamy, 5 minutes.Whiskin the melted butter,eggyolk and vanilla.Whisk the flour, the remaining 1/4 cup sugar, the salt andnutmeg in the bowl of a stand mixer. Make a well in thecenter and pour in the yeast mixture. Mix on low speed withthe dough hook until thick and slightly sticky.Kneadonmedium speed until the dough gathers around the hook, 6minutes. (Add up to 2 more tablespoons flour if necessary.)Remove the dough and shape into a ball. Butter themixerbowl and return the dough to the bowl, turning to coat withbutter. Cover with plastic wrap and let rise until doubled, 1hour 15 minutes.Roll out the dough, fill and cut into buns (see instructionsbelow). Butter a 9-by-13-inch baking pan; place the bunscut-side down in the pan, leaving space between each.Cover with plastic wrap and let rise until doubled, 40minutes. Preheat the oven to 325.Bake the buns until golden brown, about 35 minutes. Cool inthe pan 15 minutes. Meanwhile, make the glaze:Sifttheconfectioners' sugar into a bowl, then whisk in the cream andmelted butter. Transfer the buns to a rack and spoon theglaze on top while still warm.
1. On a lightly floured surface, roll the dough into a 12-by-14-inch rectanglewith the longer side facing you.

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