Cinnabon, who?

This past weekend (yeah, I know its Thursday, a-hole), T had a lovely brunch planned for a very small group. It was a potluck-type deal, so I was up for it…love cooking stuff and being heaped with praise1. I planned to make cinnamon buns; buns I saw made by Giada De Laurentis (a.k.a. Little Big Head – seriously, she’s got whale-head syndrome like Oprah2) . The recipe looked good and easy (since I’ve got a breadmaker that can whip up dough faster than any Mehican worker I’ve ever smuggled in a packing crate). I set about making it and chronicled the event with my camera. Enjoy3.

First was the dough – she called for store-bought bread dough, so my first attempt was with store-bought pizza dough4. It didn’t turn out as well, so I made it with my white sandwich bread dough recipe…I thought I had a picture of the dough, but I don’t.

You make the dough, you let it rise for a bit and then you make this sugar mixture of brown sugar, white sugar, cinnamon, cloves and crushed hazelnuts (I used pecans because my grocery store is ghetto-licious and was ‘out’ of hazelnuts this century). You brush some melted butter on it and then evenly spread the mixture over the top, leaving an inch on each long end.

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Then ya roll ‘er up and cut it up into inch width pieces. Brush a baking dish with melted butter and place the sections, evenly spaced, in the dish.

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You cover it with plastic wrap and keep it in a warm spot for about an hour as it rises.

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You cook it at 325° for about 25 minutes. Keep a close eye on it, coz you don’t want it to get too dark (or burn, dumbass).

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While it cools for a few minutes, you take some cream cheese, icing sugar and buttermilk (or just regular milk you threw some lemon juice into and let sit for 15 minutes) to make the icing.

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Put the icing aside and grab the rest of your melted butter and brush it generously over the top.

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Then you can put icing on it if you wish. Frankly, at this point in production, I was too impatient to take a pic. You get the idea.

Turned out very well and considering the hardest part (the dough) turned out to be the easiest, I’d make it again for sure. It takes a lot of time, but the actual time you are working with it is quite minimal. Very good at impressing the guests with little effort involved.

🙂

1actually, that’s more of a steadfast rule in my life as opposed to a mild mental discrepancy.
2
who is coincidentally campaigning to end W.H.S. before 2020.
3
try not to drool – they tasted as good as they look. 🙂
4
coz youse knows I can’ts reads for shits

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~ by seangstm on September 27, 2007.

2 Responses to “Cinnabon, who?”

  1. I know a few food stylists who have let me in on trade secrets, especially for photographing foddstuffs. This means I know that the picture of icing isn’t what it claims to be.

    I think I’m going to be sick.

  2. LOL That’s the REAL reason you don’t actually see it on the buns. Although I’m used to spreading some icing on buns…

    That last comment made ME sick. lol

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