Why not make cinnamon buns into a coffee cake that can be pulled apart when ready to serve. It’s a dessert that is just MEANT to make it to the breakfast table the next morning (if there’s any left).
SummaryWhy not make cinnamon buns into a coffee cake that can be pulled apart when ready to serve. It’s a dessert that is just MEANT to make it to the breakfast table the next morning (if there’s any left).
Prep time: 1 Hour
Cook time: 35 Min
Total time: 1 Hour 35 Min
For the Dough:
1 package (1/4-ounce) active dry yeast
1/4 cup plus 1 teaspoon granulated sugar
1/4 cup warm water (105 to 110°)
6 tablespoons unsalted butter, room temperature
4 large egg yolks
3/4 cup buttermilk
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour, plus more for rolling
vegetable oil for bowl
For the Filling:
4 tablespoons unsalted butter (1/2 stick) melted, plus more for pan
2/3 cup plus 3 tablespoons packed light brown sugar
1 tablespoon ground cinnamon
1/8 teaspoon salt
1. Make the Dough: In a small bowl dissolve yeast and 1 teaspoon of the sugar in the warm water. Let stand until foamy, about 5 minutes.
2. Meanwhile, with an electric mixer fitted with the paddle attachment beat the butter and remaining 1/4 cup sugar until smooth. Beat in the eggs, buttermilk, and salt until well combined. Beat in the yeast mixture.
3. Beat in 3 1/2 cups of the flour until combined, then transfer to a lightly floured work surface and knead the dough until smooth, adding more flour if necessary.
4. Transfer the dough to a lightly-oiled bowl, cover with plastic wrap and let stand at room temperature until doubled in volume, about 1 hour. (If you’ve got an 8-cup or clear measuring cup, use this; if you’ve got any doubts, this makes it really easy to see if the dough has doubled.)
5. Transfer dough to a lightly floured work surface and roll to a 12-inch x 18-inch rectangle. Brush with 3 tablespoons of the melted butter. In a small bowl combine 2/3 cup of the brown sugar, the cinnamon, and salt and sprinkle over the dough. Starting at one short end, roll into a cylinder. Cut into 10 equal pieces.
6. Brush a 10 to 12 cup bundt pan with melted butter and sprinkle with the remaining 3 tablespoons of brown sugar. Place the pieces of dough, standing on edge in a circle in the pan. Cover with plastic wrap and let rise until light and puffed, about 45 minutes.
7. Preheat the oven to 350°F. Bake until the buns are golden brown and well risen, about 35 minutes. Cool in the pan for 5 minutes then invert onto a cake plate. Serve warm or at room temperature.