Homemade Fancy Sticky Cinnamon Buns By June | Delish

morning buns what are they there's a debate cinnamon buns cinnamon rolls croissants whatever I think they're all of those things so today we're gonna make morning buttons that are the perfect marriage of all of your favorite breakfast pastries and it's gonna be a choose your own adventure type recipe where I'll give you a lot of options for switch outs and you can customize it to whatever your favorite flavors and textures are did you just write the very first part that we're gonna be making for the recipe is the sponge the sponge is very easy only three ingredients I'm gonna use whole milk rye flour and active dry yeast you don't have to use rye flour you can use any other whole-wheat flour preferred like just your normal store brand whole wheat flour or spelt flour you can experiment with it as long as it's the kind of wheat if you're gonna use all-purpose flour because you're not a big fan of whole wheat flours you totally can I would just recommend that you add a little bit more I made this recipe for whole-wheat if you're gonna use a pea I would recommend using one and a quarter cups of all-purpose flour so we're just gonna go in with two-thirds cup of whole milk that's about a hundred and seventy grams and then we're gonna make sure that it's at a lukewarm temperature about a hundred to 110 degrees take the lukewarm milk and just divide the packet of yeast into two stages the first half of it is going into the sponge stage and then we're gonna go in with a cup of rye flour or a cup and a quarter of all-purpose flour and I'm just gonna give it a very quick and gentle stir until everything's combined we're not really trying to agitate it it's actually a very loose batter it's gonna look kind of like a cake batter and that's okay the grey comes from the rye flour rye has this very deep rich almost like tart aged flavor to it that I really really like so we're just gonna let this rest for one to two hours if you want a more pure taste one hour's fine just until it doubles and if you want a more of a tart kind of like aged almost sourdough eat feel to it two hours it's good and just let it do its thing in the past hour and a half Chelsea has been teaching me how to properly say the word yeast and she said that your tongue has to vibrate a little yeah like buzz buzz a little so yes god I feel so wrong okay an hour and a half later we got this nice-looking spongy thing if you look at the bottom of the glass bowl it's got nice pore structure to it so we're gonna just use this end mixer and dump in all the rest of our ingredients and they are sponge the remaining packet of your active dry yeast 3/4 cup buttermilk room-temperature 2 and a half cups all-purpose flour 1/4 cup of packed brown sugar 2 teaspoons kosher salt 1 large egg room temperature 2 tablespoons extra virgin olive oil and we're going to be doing something weird with our butter [Music] so this dough doesn't have to mix for very long in fact we don't really want to develop the gluten too much because we'll be rolling it later with the butter right now I'm just going to scrape it down it looks mostly cohesive but there's still gonna be some drier chunks in the bottom of your bowl and the side so I just want to make sure that we incorporate all of that at this stage you're choose-your-own-adventure ingredients are the buttermilk as well as the olive oil and possibly the brown sugar too I've tested with white sugar I can't really taste much of a difference but I think the brown sugar lends the dough slightly more moistness the buttermilk I really like it because it has that tang to it but you can also feel free to use evaporated milk when I tested with evaporated milk the dough is much more dense but in a very pleasant toothsome way and then for the olive oil I really really recommend using an olive oil for flavor mostly but if you're not a fan of olive oil you can totally use two tablespoons butter in this case softened and that'll work just as fine maybe even better if you like butter but right now we're just gonna let the dough rest for one to one-and-a-half hours until it's doubled in size in the bowl and then we'll make some of our other six ingredients sleep tight my prince so for my recipe I'm using toasted almonds and toasted hazelnuts a two-to-one ratio I think hazelnuts are very delicious rich and oily and almost too oily to use on their own so I'm balancing them out with a little bit of a healthier plainer taste still nutty but just not as fatty from the almonds I'm gonna toast them at 350 for about 10 to 12 minutes until you can smell them that's the signal that lets you know your nuts already hazelnuts and you don't need to use the nuts that I like you can definitely use pecans you can also not use nuts if you're not into nuts so choose your own adventure in the meantime we will be making rum raisins but not a fan of raisins you might want to give these a chance because I've changed two people's minds about raisins and baked goods since giving them a taste of these morning buns we're just gonna be putting in a cup of raisins in with an ounce of rum 1 teaspoon vanilla extract and about 1/2 cup of water and we're just gonna let it simmer until most of the liquid is absorbed by the raisins so one of the best piece of advice that I've ever gotten from a chef is that you have to use all senses when you're cooking and baking and right now I'm hearing that the liquid is running dry it's a very different kind of bubbly sound and when I lift up the pan maybe like you can see a tablespoon or a little bit more than a tablespoon of liquid and I can see that all the ridges on the raisins are hydrated for the most part and there's no real whiteness visible anymore that's about ready once we turn off the heat the liquid will get absorbed into the rest of the raisins as they cool and so you don't want to cook it until it's completely dry right now you want to make sure that you have a little bit of liquid left in the pot so that the raisins still have something to soak up in the next 10 to 20 minutes once they cool oh yeah toasty so you can see that the skins are about to peel off they're ready so we're gonna pull them and rest them until they're cool enough to handle and then if you're like me you're probably not a huge fan of the skins on these hazelnut so we're gonna let them cool and then we're gonna do a cool trick to get the skins off of them my trick is to grab a jar and then I'm just gonna find all these nuts in to the jar I'm just gonna close the jar and shake it and then I'm just gonna keep shaking it until all the skins are off and the nuts are naked you shouldn't take more than a minute and I'm just gonna kind of sift it with my hands so that all the skins fall through through my fingers almonds I just leave them I think they're fine with their skins on so the raisins are cooled now and you can see that all the liquid has basically been absorbed there's really no drainage anymore so we're just gonna pop it out of the pot put it in a bowl set it aside to chill completely for when we're ready to roll right now we are plopping this dough into this clean bowl so that I can see what my total weight of the dough is to make sure that I get a clean divide in half of the dough so it is about nine hundred and thirty grams which is 465 grams of dough per half my hands are starting to get messy but you know it's part of the game oh right now you can taste it tastes pretty good once you have wet hands you don't need to dry them because what hands will actually help you in this part so what we're gonna do is wrap these into squares for a cold proof this will make sure that the dough gets extra chilled and nice to work with so because the dough is so wet and sticky I'm just gonna drizzle it with a little more olive oil and then smear it so that the plastic itself does not stick to the dough so scrape it in to the plastic then because the dough is so sticky and you don't want to touch it too much I'm just gonna use the plastic wrap to fold over and fold over into a squarish type shape and then seal off the sides still maintaining that square and seal it again this will prove in the fridge and you won't believe how much it proofs it will explode believe me so we're gonna go ahead and double wrap it so that it can't escape we definitely want to keep it in this square shape because this will make it so much easier for you to roll out in the next we're gonna chill them for two to four hours until they're completely cool it totally depends on how cold your fridge is I would recommend you leave these overnight actually that way they can hydrate a little bit more but if you're short on time I would recommend two to four hours at least I formulated this recipe to use only two sticks of butter total because I don't know guys the holidays have been hitting me really hard and I don't think that it's necessary to use more than two sticks of butter per recipe but if you want to fight my decision on it as I said feel free we're gonna save four tablespoons of butter for a later installment in our brushing syrup and then with the remaining one and a half sticks we're going to slice them into very very thin pieces this will help us laminate the dough so six tablespoons per batch because we divided the dough in half so six tablespoons are going to go into each as fine as you can go and though they don't have to be they don't have to be perfect and I don't want your morning buns to come out of a place of anxiety so we're just gonna pop these slices back in the fridge and wait until our dough is ready to roll out and then we'll take them out at the same time so that the dough and the butter are roughly the same texture so that they can marry together perfectly we're working with one piece of dough and one portion of the butter at a time because we don't want anything to get too soft our goal here is to work very fast as fast as we can to get lamination done so that we don't interfere with the butter melting into the dough [Music] if it sticks do not worry if it creates holes not ideal but do not worry we will carry forth I don't want you to do it too thin because that makes the dough more likely to tear and now we're just going to take the butter and try to layer it out evenly across the bottom 2/3 of the dough we're gonna be doing a letter fold with this if your butter is still too thick you can give it a little tiny smooch so that it won't tear through the dough too much and then once you get to the end you can see which spots need a little bit more butter and just fill in the blanks as well as you can again doesn't have to be perfect okay once they're all in just press gently so that the butter sticks to your portion of the dough and then we're gonna lift the top layer without the butter and pull it over the bottom and then fold the bottom layer up to meet the middle portion of the letter fold like so and then we're gonna seal the edges just like this so that the butter doesn't gush out because we're about to give it a couple of turns so we're gonna flour it again because it's kind of sticky on the bottom now we're gonna flatten all across and then we're going to do the letter fold again so top third down to meet the middle brushing off the excess flour just a little bit bottom third up and over and then we're gonna do this one last time and do you see the chunks of butter in here that's good we want to keep the chunks of butter it's kind of like pie dough on a bigger scale final four by now the dough is like very soft and that's a sign for us to stop working with it so that's as many layers as I want to go if you want that extra layer you can go ahead and without rolling it out because it's already so soft just tuck the dough in into another letter fold and then this is the way we're gonna chill it how's that for an adventure so we're gonna be doing the filling for both batches of dough a [Music] hundred grams of hazelnuts and 200 grams of our almonds and we're looking for a pretty fine consistence so it's going to look like this texture you have some bigger chunks and a lot of really finely ground chunks and some powdery bits and combine it with 3/4 cup packed brown sugar PSA when using citrus zest be sure to wash your fruits really really well zest of two oranges zest of two lemons we're going to smoosh it with our fingers to make sure that all the zest oils are released into the sugar we're just gonna give all this a mix so we got the nuts the citrus the sugar the cinnamon the salt and this is gonna be our delicious nutty filling we're gonna make our rushing butter that's gonna make all of our delicious nutty fillings stick to the dough so over medium heat we're gonna go in with two tablespoons of bourbon whiskey and we're gonna go in was a quarter cup of maple syrup and then the remaining four tablespoons of butter from earlier medium heat let it come up to simmer we're not really trying to make like a thickened syrup because that'll make it really hard to spread on the dough we're just gonna let it melt drive together for a minute or so and then let it cool a little bit before brushing it onto our dough right around here is what we're looking at so the foam is just starting to disappear and the bubbles are getting slightly bigger when I do the swirl no more foam we're set take it off the heat and just let it cool and then we're ready to assemble our bones that's a simple flour your surface unwrap your laminated dough so this dough I had chilled overnight if you're on a time crunch again 2 to 4 hours the longer the better because that gives the butter time to set up again and the flour to like really really relax the gluten if you don't let it chill for enough time and will get really hard to roll and to cut so you really want to give it the appropriate amount of time as you're rolling you'll see that our butter pockets will start to flatten a little bit and that's exactly what we want we want the butter to get as thin a layer as possible we want this to be about 1/4 inch thick and 12 inches wide we're gonna be cutting each half dough into 8 pieces of rolls I want to make sure that it's not sticking on the bottom because you don't want your dough to be sticky as you're rolling surefire way to lose your filling mystics so this is half of the butter mixture that we made so you can brush it on or I like to just pour it a little and use a spatula it's a little bit faster this way you just want to get to all the corners and once that is on we're gonna go in with the nuts it's gonna seem like a lot of filling and it is and we want all of it to stick so I just pile it on and then I use my hands and just smooth it out and do an even layer and once it's all across I like to use my hands and like we did with the butter earlier just make sure that you're pressing it in a little bit and then again if you're not a fan of raisins feel free to skip but I would recommend trying it up now we're gonna roll we're gonna start with the far side and then we're gonna try to make as tight a roll as possible so the beginning part is the most important you want to make sure it's all lined up and even tuck tuck tuck and then as your roll is getting larger you can like lift the dough up a little bit and then tuck it back in to make sure you have the tightest rule left and tuck left I like to hold it by the ends to make sure that the filling isn't spilling out of the ends and then kind of using the length of your hands to just really get all of it to come together then once you reach the end measure it chances are it's wider than the 12 inches you started out with so I just like to use my hands to squish it a little compact it make sure it's about 12 that way you get nice fat rolls then you're gonna grab a sharp knife and a muffin pan I like to go on the edges because they get the most color so each roll is gonna be about an inch and a half I just like to go down the middle then go down the middle of those and then go down the middle of those then we're just going to rest them into your sprayed cups [Music] and cover them loosely and let them rest until they're nice and fluffy it usually takes me about an hour and a half to two hours because the dough is so cold so leave it in a nice warm part of your kitchen oh and pre-heat your oven 375 degrees so that it's nice and ready it's only been an hour but it's super hot in our kitchen today and I honestly feel like we're ready to bake I push and it doesn't really fully bounce back and you can see how the thickness of the rolls have basically doubled and they look very full and fat and ready to get cooked so I think we're gonna do that I think we're gonna cook them our oven is preheated to 375 and we will be tossing these in a cinnamon sugar mixture one option for this recipe is after you make the cinnamon sugar you can actually just dust the tops of these a little bit for that extra crunchy sugar top if you decide to go ahead with this we're just gonna make the cinnamon sugar now a hundred grams of granulated sugar plus a teaspoon of cinnamon and then you can just give it a shake but it combined I'm just gonna do one tray with the sugar and one tray without the sugar you know hello options nice a little difference so I'm just gonna pop them in oh and before I forget I highly highly highly recommend popping a tray underneath your tricks here sometimes the butter uses out and it makes the bottom of your oven burn and you really don't want that smoke all over your house so get a tray for safety and then we're gonna put on a timer for 25 minutes and check back hello welcome back we're on to the very last portion of our morning bun assembly I am making a coffee glaze optional but I think it really is the cherry on top of the sundae and it's very simple if you have some leftover brewed coffee we're gonna take some coffee put it in here with some confectioners sugar put it in here with some instant coffee and some condensed sweet milk [Music] the super simple glaze it takes a minute maybe two if you have everything pulled out and it's delightful I'm adding a teaspoon of instant coffee in there just to pump up the coffee flavor a little bit if you only use the food coffee you can still get this glaze it just won't be as punchy a little bitter with the sweet makes everything taste balanced [Music] waiting on the last minute I'm so excited I smell them already so I think they're gonna be really golden-brown and delicious so let's just take a peek I think the top tray is already though so I'm gonna pull the top tray and then I'm gonna move the bottom tray up to the top because that's clearly the better spot to be in and then I'm gonna set a timer for three more minutes well that gets golden we're gonna let these cool for about five minutes before they're cool enough to handle and then we'll toss them in the sugar some plates and what the coffee glaze you see a difference in the color here this is the batch that we put cinnamon sugar on top of and you can see that the sugar is still there and it's like created this very crunchy crust and it's definitely helped to brown the tops a little bit because the sugar caramelizes and raises the temperature a lot these are blonder and not quite as crispy even the outside ones I've got enough heat exposure aren't as crispy they're baked they're just very soft and I kind of like having this difference in texture especially if you're feeding a crowd some people like it to be crunchy err and more golden and some people like me like it to be softer and Oh okay while these are warm we're just gonna toss them in cinnamon sugar be gentle because they are still quite soft and fragile but we got our morning buns folks [Music] I got it so soft it's like crunchy on the outside and super moist and soft you just like out all right this is so comforting to wake up to I think all your hard work has paid off and there is no more satisfying feeling on earth than to feel like what you've done it's worth it so let me know in the comments below if you guys have ever had a morning bun if you love them if you feel ed about them let me know if you made these and I don't know just let me know what you saying because I want to know what you think Chelsea one

Channel: Delish

Views: 276,179

Rating: 4.9475236 out of 5

Keywords: kitchen lessons, delish, food, recipes, how to, how - to, food hacks, cooking, cook, delish recipe, morning buns, cinnamon rolls, cinnamon buns recipe, how to make cinnamon buns, how to make cinnamon rolls, homemade morning buns, homemade cinnamon rolls, cinnamon rolls from scratch, by june, delish june, sticky cinnamon rolls, coffee glaze, sticky cinnamon buns

Id: HfGepaTcY60

Length: 27min 36sec (1656 seconds)

Published: Tue Jan 14 2020