Frosted Cinnamon Buns

Few home bakes taste finer than a cinnamon bun still warm from the oven. For breakfast, brunch or just when you need a sweet treat with a cup of coffee, these will fit the bill.

MAKES: 12 buns

PREP TIME: 45 minutes

RISING TIME: about 1 hour, 45 minutes

COOKING TIME: 35 to 40 minutes

INGREDIENTS:

DOUGH:

• 3 ¾ cups all-purpose flour
• 1 Tbsp instant yeast
• ½ cup granulated sugar
• 7 Tbsp unsalted butter, softened
• 1 Tbsp finely grated orange zest
• ½ tsp fine sea salt
• ½ tsp vanilla extract
• 1 large egg
• 1 cup warm whole milk (about 110ºF)

FILLING:

• ⅔ cup lightly packed dark brown sugar
• 2 tsp ground cinnamon
• ½ tsp freshly grated nutmeg
• ¼ tsp ground cloves
• Pinch of fine sea salt
• ½ cup unsalted butter, softened

CINNAMON ICING:

• 1 ½ cups icing sugar, sifted
• ½ tsp ground cinnamon
• Pinch of fine sea salt
• 1 tsp vanilla extract
• 1 to 2 Tbsp milk or cream

INSTRUCTIONS:

1. For the dough, whisk together the flour and yeast in a medium bowl. Set aside.
2. In the bowl of a stand mixer (or in a large bowl) and using a spatula, cream together the sugar, butter, orange zest, salt and vanilla extract until well combined. Add the egg and mix well. Slowly add the milk until well combined.
3. Fit the mixer with the dough hook attachment (or use a hand-held electric mixer). With the mixer running on low speed, add half of the flour mixture. Gradually increase the speed to medium.
4. Add the remaining flour mixture, mixing until the dough pulls away from the sides of the bowl and starts to form a smooth ball. (If not using a stand mixer, mix in the flour until combined, then turn out the dough onto a lightly floured work surface and knead until smooth.)
5. Place the dough in a lightly oiled large bowl, turning the dough to coat it evenly with oil. Cover the bowl with a damp towel, or loosely with plastic wrap. Let stand in a warm place until the dough has doubled in size, about 1 hour.
6. For the filling, mix together the sugar, spices and salt in a small bowl until well combined. Set aside.
7.  On a lightly floured work surface, punch down the dough to remove the air. Roll it out to an 18-x 12-inch rectangle. Turn the dough, if necessary, so that one of the longer sides is facing you.
8. Spread the softened butter over the dough, leaving a ½-inch border along the long side furthest from you. Sprinkle the brown sugar mixture evenly over the buttered dough. Gently pat the sugar mixture into the dough so that it adheres.
9. Starting at the long edge nearest you and using even pressure, carefully roll the dough toward the unbuttered edge. (If you roll too tightly, the centres of the buns will pop up during baking; too loosely and the buns will be dry.)
10. Making sure the seam is underneath, trim off and discard a thin slice from one end of the roll. Using a large, serrated knife, cut the roll into 12 even-sized slices.
11. Thoroughly grease a 10-inch round baking pan. Arrange the slices, cut sides up, in the pan, starting from the outside and working toward the centre. Cover the pan with a damp towel, or loosely with plastic wrap. Let stand in a warm place until doubled in size, 30 to 45 minutes.
12.  When ready to bake, preheat the oven to 350ºF.
13. Bake the buns until the tops are golden brown, 35 to 40 minutes.
14. Let the buns cool in the pan on a wire rack for 10 minutes. Remove the buns from the pan and let cool slightly on the wire rack.
15. For the cinnamon icing, gently whisk together the icing sugar, cinnamon and salt in a medium bowl. Stir in the vanilla extract.
16. Gradually add the milk, stirring until the icing is smooth. For a thinner icing, stir in more milk; for a thicker icing, stir in more icing sugar.
17. Drizzle the icing over the warm buns. Serve immediately, or at room temperature.

CHANGE IT UP

• For nutty cinnamon buns, add ⅓ cup finely chopped toasted pecans or walnuts to the sugar mixture in the filling.

GET A HEAD START

• Fresh cinnamon buns for brunch? Why not? Prep the cinnamon buns up to the end of Step 11. Cover the pan tightly with plastic wrap and refrigerate overnight. The next morning, remove the pan of buns from the fridge and let stand at room temperature for 15 minutes. Bake and ice the buns as directed.