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Cinnamon Buns
From Food Network Kitchens

Ingredients
Dough:
1/2 cup water
1/2 cup whole milk
2 1/4 teaspoons active dry yeast (1/4 ounce package)
1/4 cup unsalted butter, melted, plus more for the bowl
1 large egg yolk
1 1/2 teaspoon pure vanilla extract
2 3/4 cup all-purpose flour (13 ounces)
1/4 cup sugar (1 3/4 ounces)
3/4 teaspoon fine salt (1/8 ounce)
1/2 teaspoon grated nutmeg

Filling:
1/3 cup granulated sugar
2 tablespoons ground cinnamon

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3/4 cups (1 1/2 sticks) unsalted butter, very soft, plus more for coating the pan

Glaze:
2/3 cups confectioners' sugar
1/3 cup sweetened condensed milk
1/4 cup melted unsalted butter
3 teaspoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon

Directions
Combine the water and milk in a medium saucepan and warm over low heat
until it is about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the
yeast over the surface over the liquid. Sprinkle a pinch of the sugar over the top and set aside
without stirring, until foamy, about 5 minutes.

Whisk the butter, egg yolk and vanilla into the yeast mixture.


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Whisk the flour, the sugar, salt and nutmeg in a large bowl. Make a well in the center of the flour
and stir in the yeast mixture with a wooden spoon to make a thick and slightly sticky dough. Turn
dough onto a floured work surface and knead until soft and elastic, about 6 minutes. Shape into a
ball.

Brush the inside of a large bowl with butter. Put dough in the buttered bowl, turning to coat
lightly with butter. Cover bowl with plastic wrap, trace a circle the size of the dough on the
plastic, and note the time. Let rise at room temperature until doubled in size, about 1 hour 15
minutes.

Turn dough out of the bowl and knead briefly to release excess air; reform into a ball and return to
the bowl. Lightly butter a large piece of plastic wrap and lay it on the dough. Cover the entire
bowl tightly with plastic and proof in the refrigerator for 4 hours or overnight.

To fill and form the rolls: Butter a 9-by-13-inch baking pan. Whisk the sugar and cinnamon together
in a small bowl. Turn prepared dough onto a floured work surface and press, then roll into
10-by-18-inch rectangle, with a long edge facing you. Spread the softened butter evenly over the
surface of the dough, leaving about an inch border on the side opposite you. Evenly scatter the

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cinnamon-sugar over the butter. Starting from the long side facing you, roll the dough up into a
tight cylinder. Lightly brush the clean edge of the dough with water. Press the open long edge to
the dough to seal the cylinder.

Slip a long taut piece of string or dental floss under the roll, about 1 1/2 inches from the end.
Lift and cross the string ends over the roll, then pull the ends tightly in opposite directions to
cut a single roll. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls
cut-side-down in the prepared pan, leaving 1 inch of space between them. Cover the rolls loosely
with plastic wrap. Set aside in a warm place to rise until rolls double in size, about 1 hour 10
minutes.

Position the rack in the center of the oven and preheat to 350 degrees F.

Bake buns until golden brown and the tops of the buns spring back when pressed lightly, about 30
minutes. Cool in the pan for 10 minutes.

To make the glaze: Sift the confectioners' sugar into a medium bowl. Whisk in the condensed milk,
butter, and lemon juice to make a smooth, slightly loose icing. Add the vanilla and cinnamon.

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Drizzle the icing over warm buns. Serve.

*Cook's Note: These may be refrigerated or frozen after forming. If refrigerated overnight, allow
buns to come to room temperature for about 1/2 hour, then proof fully (until doubled in size) before
baking, about 2 hours. If frozen, allow buns to come to room temperature, about 1 hour, and then
proof fully (until doubled in size) before baking, about 2 hours.

Directions
Storage: Though the buns are best eaten on the day they are baked, they
will keep, covered, for a day. They freeze well.

Copyright 2007 Television Food Network, G.P. All rights reserved

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Copyright 2006 Television Food Network, G.P., All Rights Reserved