Friday, December 9, 2016

Gingerbread Cinnamon Buns

Another day of staying at home because of snow day.  It snowed late morning yesterday and even though there was not much accumulation, the snow has turned into a thin coat of ice this morning.  The school was canceled which meant I didn't have to go to work either.  Honestly I didn't feel like going to work :)  I have to drive uphill to my work and if the roads weren't cleared, which sometimes can happen, I'd rather stay home.

Because of that, I had quite a bit of time at home right now.  I ventured out to the back yard to take photos of icicles and then went back to do the same with my fruitcake.  Yes, I made a fruitcake yesterday afternoon.  No, it isn't a brick-heavy one; this is a lighter fruit cake from a Mary Berry's recipes.  I made this first last month and we really loved it.  It is rather cakey with lots of dried sour cherries, raisins, and fruitcake mix.  Some people are turned off by that fruitcake mix, but I don't mind it at all; my mom used to make a Dutch-style fruitcake using glace red and green cherries when I was young so I grew up eating it.

I will share the recipe later on but this time I want to share what I made for breakfast last weekend.  This is gingerbread cinnamon buns because we're a fan of cinnamon buns.  I think these buns are perfect for the season, the smell of the spices when they're baked is absolutely delicious.  I've always made cinnamon buns the night before and let them do the second proofing in the fridge.  In the morning of, I take them out and let rest for 30 minutes before baking them.  The freshly baked buns are ready in less than 30 minutes.

Gingerbread Cinnamon Buns

Makes 9 servings

1/4 cup warm water (105-115 degrees F)
2 pkg. active dry yeast
1/2 cup evaporated milk
1/3 cup molasses
1/4 cup packed brown sugar
2 tablespoons vegetable oil
1/2 teaspoon salt
3 3/4 to 4 cups all-purpose flour
1/4 cup packed brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 tablespoons unsalted butter, softened
1 recipe Spiced Glaze

In a large bowl combine the warm water and the yeast, stirring to dissolve yeast.  Let stand 5 minutes.  Stir in the next six ingredients (through salt).  Stir in as much of the flour as you can.

Turn dough out onto a lightly floured surface.  Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).  Shape dough into a ball.  Place in a lightly greased bowl, turning once to grease surface.  Cover and let rise in a warm place until double in size (1 to 1 1/2 hours).

Punch down dough.  Turn out onto a lightly floured surface.  Cover and let stand for 10 minutes.  Lightly grease a 13x9-inch baking pan.  For filling, combine the next five ingredients (through cloves).

Roll dough into a 12x8-inch rectangle.  Spread dough with butter.  Sprinkle with filling, leaving 1 inch unfilled along one of the long sides.  Roll up rectangle, starting from the filled long side.  Pinch dough to seal seams.  Cut into 12 slices.  Arrange and let rise in a warm place until nearly double in size (about 45 minutes).  At this point, you can cover it with plastic wrap and place it in the refrigerator to proof for overnight.

Preheat oven to 350 degrees F.  Bake 22 to 25 minutes or until golden brown.  Cool in pan on a wire rack for 5 minutes.  Drizzle with Spiced Glaze.

Spiced Glaze:  Stir together 1 1/2 cups powdered sugar, 1 tablespoon milk, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon vanilla extract.  Stir in additional milk, 1 teaspoon at a time, to make a glaze drizzling consistency.

Source:  adapted from Fall Baking 2015, Better Homes and Gardens

No comments:

Post a Comment