Tuesday, April 24, 2012

Now THAT’s a Cinnamon Bun…err Loaf?!

Well, our beloved Canucks are DONE for the season *sigh*… Summer can begin!  No more worrying about what to make for dinner, prior to game night.  No more worrying about waking up early and making sure all chores are “done” before the big game.  No more stressful periods of bad calls or missed shots….  Winter is officially OVER.  Hockey Season is done for us Canucks.   Canada (at least the West Coast side) can move into the next season – Summer. 
“Go Big or Go Home” is what they say right?!  Sometimes…bigger IS better.  I loooooove cinnamon buns, and the ooey-ier (yes that’s a word-ish) AND gooey-ier (stay with me) THE BETTER.   Baking Homemade Cinnamon buns fills the entire house with the heavenly smell of fresh bread and cinnamon. YUM.  Being that I already have a favorite Cinnamon Bun recipe (Ooey Gooey Cinnamon Buns), I want to revisit these, but play a little, kick it up a notch…  instead of making the "normal" dozen, ordinary Cinnamon Buns, I went with the Bigger is Better saying making one large Cinnamon Bun – more like a Cinnamon Bun Loaf really.  The results, one huge… ooey-gooey-cinnamony-meltinyourmouth-heavenly cinnamon bun loaf, perfect to serve to weekend guests for a light breakfast or to surprise your special someone (or family) for a sweet treat in the morning. I mean how can you go wrong waking up to the wonderful scent of cinnamon & brown sugar?!  The WOW Factor is definitely present…and in keeping with my original Cinnamon Bun Recipe  , are quick and easy, but ssshh don’t tell your guests that, they’ll think you were up all night making this….

Cinnamon Bun Loaf

Cinnamon Loaf – The Ultimate Cinnamon Bun
  • 3/4 cup milk
  • 1/4 cup butter
  • 3 1/4 cup all purpose flour
  • 1 package instant yeast
  • 1/4 cup white sugar
  • pinch of salt
  • 1/4 cup water
  • 1 egg
  • 1 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup butter, softened (but not melted)
For Icing - mix icing sugar and a couple tablespoons of milk (to desired thickness) to create a light and sweet icing

- Heat milk in sauces pan until it bubbles (stirring gently to ensure it doesn't scold on the bottom)
- Remove from heat, and stir in the 1/4 cup butter, keep stirring until it melts. Let cool until lukewarm
- Using a stand mixer, combine 2 1/4 cup flour, yeast, sugar and salt; mix well.
- Add water, egg and the milk mixture; mix well. Add the remaining flour, 1/2 cup at a time, mix well after each addition.
-When the dough has just pulled together, use your dough hook to knead it until a dough ball forms on the hook, and the sides of the bowl are clean. 
- Turn it out onto a lightly floured surface and knead until smooth, about 2 minutes. (if dough is still really sticky, add about a 1/4 cup flour and knead in - your hands should be "clean of dough")
- Cover the dough with lightly oiled (I used cooking spray) plastic wrap, and let rest 10 minutes.
- Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
- Roll out rested dough on a lightly floured surface into a large rectangle
- Spread dough with butter/sugar/cinnamon mixture using the back of a spoon or spatula, to the edges of dough
- using a knife or pizza cutter, carefully cut strips down the length if the dough about  2 – 3 inch thick slices
- Taking the first strip of dough, loosely roll up the piece of dough into the normal cinnamon bun shape, place in center of a light greased baking pan.
- taking the remaining strips and wrapping around the center piece until you have used all the dough up. Warning, this can get messy, licking fingers AFTER is encouraged!
- Cover lightly, and let rest in a draft free area until doubled in size (about 1 hour)
- Preheat oven to 375 F

- Bake in the preheated oven for 20- 25 minutes, or until golden brown
- Carefully remove from pan.  I covered a hot pad w/ a bit of plastic wrap, and flipped the loaf onto my hand (with hot pad), and then placed on a serving plate immediately

-  Mix icing sugar and a couple tablespoons of milk (to desired thickness) to create a light icing, and drizzle over slightly cooled loaf

........Serve warm.   This is also good the day after, just wrap lightly with plastic wrap.  When you are ready for round 2, cut your serving, place on plate and a quick zap in the microwave brings back all that ooey-gooey goodness!  Hmm, now maybe I should go outside and work on the yard.... hockey may be over, but boating season is just around the corner!   **cheers**

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