Cinnamon Buns are the perfect treat for back-to-school (or for that brunch your hosting this weekend, or just a midnight snack). This time of year is always bittersweet for us parents. Our little cherubs are headed back to school; we miss them, but also rejoice the quiet, in equal measures. Baking something sweet and tasty seems like a great way to celebrate. The best thing about this recipe is that it is easy enough for the kids to bake themselves (a bit of help with the oven for the little ones.) My 12-year-old son started a “bakery” this summer (read about his entrepreneurial endeavor here) and he made these cinnamon buns. I handed him the galley copy of The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking; he mixed the brioche dough (using a Scale and a Danish Dough Whisk), rolled it out, made the filling, baked them, whipped up some frosting, and then ate one (quality control) before his customers arrived at 7:30 a.m. I did nothing but photograph his adventure in the kitchen and watched the oven.
As you may know, Jeff and I have been using Red Star yeast since the very beginning of this bread baking venture. We love the results we get, we can get it in bulk and it is less expensive than the other brands, what’s not to love? They have recently come out with a new product, so of course we were eager to give it a try. Truth be told, I’ve been using it for about a year, since they gave me a sample when they first developed it. It has all the great aspects of their regular instant yeast, but they’ve added dough enhancers. These “enhancers” are what professional bakeries use in their recipes to improve the rise and to strengthen the dough. Anything that makes a dough rise better and bake up taller seems like a good idea. The enhancers are all natural, but not gluten-free, so Platinum yeast should not be used in our gluten-free doughs. The other Red Star products are all gluten-free.
Here’s a quick glimpse at the recipe charts in the NEW ABin5. For those of you excited about using a scale to bake, you’ll love this edition. My son was baking in volume, so he learned the ease and swiftness of doing it by weights. (Baking with kids can be so much more than just getting to eat the treats they create. My son had to scale up the recipe, in order to fill his orders, which meant practicing his math skills. We also got a chance to talk about the way yeast works, how the gas can blow the lid off The Bucket, if not vented slightly and how the protein in the flour traps the gas to create the rise in the cinnamon buns. Cooking and baking is a fun place to learn about all kinds of science and do some math. And they get to eat the goodies at the end.)
Click here for the Cinnamon Buns Recipe. Charlie did the overnight rise, which suited his schedule better. See below for details.
Because Charlie had his customers showing up first thing in the morning, he rolled out the dough, put the filling on,
rolled it up into a log.
Cut the log into individual rolls.
Put the rolls on a baking sheet prepared with parchment, you can also use a Silicone Baking Mat, covered them with plastic wrap, stuck them in the refrigerator to rise overnight.
In the morning we preheated the oven to 350°F,
and baked them for about 30 minutes.
As they baked he made the icing.
While the rolls were still warm he spread the icing over them.
That way it melts all over and makes them even tastier.
It goes without saying that he had to test the product.
The rest were sold to our friends and family, what a great summer job.
Luckily, he saved one for the assistant baker, moi!
Note: Red Star Yeast is a sponsor of our book promotion and other activities, and provided free samples of Red Star and Platinum yeast for testing.