Baking - Breads, Ingredient Insights

Perfect Cinnamon Buns

I think I’ve mentioned before about how much I love cinnamon buns. But they have to be good. A lot of cinnamon buns I buy from bakeries have a very thick dough, which is often a bit dry, so it’s basically like eating a big hunk of day-old bread with a touch of cinnamon. That is not for me.┬áMy definition of a good cinnamon bun is one that is somewhat dense, moist and chewy, with a thin spiral of dough surrounding the delicious sticky sweet cinnamon filling. And a nice glaze of icing on the top really hits the spot.

So I set out to try and make myself my ideal cinnamon bun. I used a recipe from my favourite bread cookbook, and without even trying it first, I made some modifications that I thought would improve my chances for success, and decrease the chances of disappointment.

First, the sweet dough recipe. It called for sugar, so I used brown instead of white, because I find that brown sugar adds more moisture. It called for one egg, so I used two, in the hope that it would also add more moisture and some extra chewiness. And because I used these added ‘moisturizers,’ I had to add a bit more flour to keep the dough from being extra sticky and difficult to roll out.

For the filling, I followed all the directions as they were, except I omitted the raisins, because although I like raisins in general, I don’t like them in my cinnamon buns.

Then when it came time to bake, the recipe said to bake them for 25-30 minutes. I baked them for 22, and was not disappointed. I was indeed successful at making a cinnamon bun I really loved, and spread on some leftover buttermilk frosting I had which made them all the better!

Baking - Cookies, Recipe

Cinnamon Cake Cookies

I love cinnamon buns; the chewy dough, the gooey cinnamon filling, and the creamy glaze make it the perfect indulgence. What I don’t like is making them. I get very impatient waiting for the dough to rise, rolling it out, spreading on the filling, etc. etc. And when they’re done I find they’re only good fresh from the oven; one day later and they have started to dry out, and my teeth don’t sink into them the same way. I’ve tried quick bread pinwheels, but they dry out quickly too, and I miss the doughy texture of a yeast bread; and I’ve seen recipes for cinnamon swirl cookies, but they’re all crunchy. I want something that bakes up and stays soft. Continue reading “Cinnamon Cake Cookies”