Jonathan and I have been married a week now. So, for our first weekend breakfast in Windsor as a married couple I made cinnamon buns! They came together well in my standard mixer and with a bit of hand kneading of the dough. The cinnamon flavour was tasty and the cream cheese icing was glorious and not overly sweet. I made the cinnamon buns the night before so there would be less cleanup in the morning and I could simply reheat them and add the icing. I will definitely make these again for Christmas morning or just as a treat. They were delicious and I was happy with the way they turned out. Next time I will cut this recipe in half because it made three dishes full of cinnamon buns. I have one dish in the freezer right now, so we will have a sweet treat for another day.
In the afternoon we went on an adventure to Ohio to the Toledo Museum of Art. It is a spectacular museum featuring a Glass Pavilion designed by Kazuyo Sejima and Ryue Nishizawa and the Center for the Visual Arts building designed by Frank Gehry. The galleries featured a wide range of art from modern, classical, glass art, and impressionist. We will have to come back soon to see even more wonderful art. Claude Monet is one of my favourite painters and I was beyond thrilled to see one of the lily pond paintings. In grade 1 my teacher read us the book Linnea In Monet’s Garden and from then on I was hooked on impressionism and those magical water lilies. Some day I hope to teach a grade 1 class and read that book!
for the sweet dough:
1 cup milk
¼ cup butter, softened
1/2 cup brown sugar
1 tablespoons pure vanilla extract
1 teaspoon salt
5 cups all-purpose flour
2 teaspoons quick rising yeast
For the sweet dough, gently warm the milk, butter, brown sugar, vanilla and salt in a small pot. Don’t bring to a simmer; warm just enough to melt the butter.
Meanwhile, measure one-half of the flour into the bowl of your stand mixer along with the yeast. Add the warm milk and melted butter mixture to the flour and beat with your paddle attachment until smooth. Add the eggs 1 at a time, beating until smooth before proceeding. Switch to a dough hook and add the remaining flour.
Remove and knead until a soft dough forms that is no longer sticky to the touch, about 5 minutes.
In an oiled bowl let dough rise for 20 minutes. Put plastic wrap over top of bowl and a clean towel and let sit until doubled in size. Roll out dough after 20 minutes into a rectangle shape and add cinnamon filling. Add water to the outside of the rectangle with a pastry brush to help seal in the filling. Slowly roll the bread around the filling and seal sides. With a sawing motion slice the cinnamon buns in 1 inch pieces and place into a greased pan. Cover with plastic wrap and put in the refrigerator for 2 hours.
Preheat oven to 375 F and bake for 25 minutes. Let cool before enjoying. These can be saved for the morning or put in the freezer for another day.
1/2 cup packed light brown sugar
1 tablespoon ground cinnamon
1/4 cup unsalted butter cold (cut into pieces)
1/4 cup raisins
Mix together all ingredients.
Cream Cheese Icing
¼ cup butter, room temperature
½ cup cream cheese, room temperature
1 cup icing sugar, sifted
1 teaspoon vanilla extract
Milk 2 tablespoons to ¼ cup
Cream together the butter and cream cheese in your standard mixer, slowly add icing sugar. Then add vanilla extract and milk. I like my cinnamon bun icing a little more watery than cupcake icing, but still stiff enough that it will sit on the cinnamon bun without being watery or too runny. You can test this by putting some icing on a metal spoon and watching the consistency as it runs off the spoon. Add milk slowly so that it doesn’t become too watery. If the consistency is too watery slowly add a little more icing sugar.