Cinnamon Buns: A Religious Experience. **UPDATED**

Never in the history of my life has anything in the kitchen gone SO RIGHT. I follow recipes when it counts, so that isn't it... It was just the perfect storm of temperature, patience, a Friday off, and who knows what else. I really can't describe it. I haven't ever been so pleased with myself. Ever. It feels good when something goes so right.

Recipe: Cinnamon Buns from The Bread Baker's Apprentice
By Peter Reinhart...who, coincidentally, is a teacher in the Pastry Program I am considering...

Modifications: Used lemon juice instead of extract/peel in the buns, used vanilla instead of lemon in the glaze. Had to add extra flour to the dough in the mixer, then knead by hand for a bit.

Here is a picture of the Buns Pre-Proofed:

Post Proofed:

Post-Bake & Frost:

I EVEN LIKED the frosting. I am not typically a big fan of confectionary sugar frosting/glaze, but this one was perfection. It was just enough. And it didn't have that funky stale taste that I usually feel confectioner's sugar has.

Here is the recipe:
(This is an approximately 4 1/2 hour activity, including mixing, rising, cooling & frosting.)
Yield: 8-12 Large or 12-16 Smaller Buns (I always make them "large" and I typically get 8 perfect and 2 funky ends that look perfect after they bake ;)
If you have a kitchen scale use it. That is how we achieve Bun Perfection EVERY time :)
Ingredients:
6 1/2 tablespoons (3.25 ounces) granulated sugar
1 teaspoon salt
5 1/2 tablespoons (2.75 ounces) shortening or unsalted butter or margarine
1 large egg, slightly beaten
1 teaspoon lemon extract OR 1 teaspoon grated zest of 1 lemon
3 1/2 cups (16 ounces) unbleached bread or all-purpose flour (I like to do half and half)
2 teaspoons instant yeast
1 1/8 to 1 1/4 cups whole milk or buttermilk, at room temperature OR 3 tablespoons powdered milk (DMS) and 1 cup water
Middle:
1/2 cup cinnamon sugar (6 1/2 tablespoons granulated sugar plus 1 1/2 teaspoons ground cinnamon, or any other spices you want to use, cardamom, ginger, allspice, etc.)
White fondant glaze for cinnamon buns: (This is for HALF of the amount in Reinhart's book. I have never needed more than this, and I am generous with the glazing)
2 Cups Powdered Sugar
1/2 tsp Lemon, Orange or Vanilla Extract (I always use vanilla)
3 Tablespoons to 1/4 cup warm milk (I use skim - use what you have)
Directions:
1. Cream together the sugar, salt, and shortening or butter on medium-high speed in an electric mixer with a paddle attachment (or use a large metal spoon and mixing bowl and do it by hand); if you are using powdered milk, cream the milk with the sugar, and add the water with the flour and yeast. I almost always use powdered milk.
2. Whip in the egg and lemon extract/zest until smooth. Then add the flour, yeast, and milk. Mix on low speed (or stir by hand) until the dough forms a ball. At this point I always need to add 4 oz. extra flour, use your judgment but write down what you do so that if it worked, you can do it again next time.
3. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Make sure it can pass a windowpane test.
4. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size. I have had a hard time with the initial rising period in the chillier weather. I recommend turning your oven on the lowest setting (Mine is 200F) and putting your dough in the middle of the cook top, (turning the bowl every so often), so it is in a warmer atmosphere. Not TOO warm though!
5. Mist the counter with spray oil and transfer the dough to the counter. Proceed as shown in the photo below for shaping the buns.

(Scanned image from Reinhart's book, borrowed from Brown Eyed Baker)

 (Instructions for shaping cinnamon buns: (A) Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to the pin. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Don´t roll out the dough too thin, or the finished buns will be tough and chewy rather than soft and plump. (B)Sprinkle the cinnamon sugar over the surface of the dough and (C) roll the dough up into a cigar-shaped log, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 8 to 12 pieces each about 1 3/4 inches thick for larger buns, or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.) I like to use unwaxed, unflavored dental floss to cut the buns. It makes a nice clean edge so you get that perfect sprial look :)
6. Line 1 (or more) sheet pans with baking parchment. Place the buns approximately 1/2 inch apart so that they aren´t touching but are close to one another.
7. Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size. You may also retard the shaped buns in the refrigerator for up to 2 days, pulling the pans out of the refrigerator 3 to 4 hours before baking to allow the dough to proof.
8. Preheat the oven to 350 with the rack in the middle.
9. Bake for 20-30 minutes, or until golden brown Pay close attention at this stage - it only takes the buns 15 minutes to reach lightly browned perfection in my oven.
 10. Cool the buns in the pan for about 10 minutes and then streak white fondant glaze across the tops, while the buns are warm but not too hot. Remove the buns from the pans and place them on a cooling rack. Wait for at least 20 minutes before serving. (This is obviously the hardest part of the whole process)
 White Fondant Glaze: (Slightly Modified by Adrienne)
Whisk powdered sugar in bowl (no need to sift, whisking does the trick just fine)
Add extract and milk, whisking briskly until sugar is dissolved. Add the milk slowly and only as much as is needed to make a thick, smooth paste.
When the buns have cooled but are still warm, streak the glaze over them by dipping the tines of a fork or a whisk into the glaze and waving the fork or whisk over the tops. I use the whisk I just used to whisk the frosting - why make extra mess? Or, form the streaks by dipping your fingers in the glaze and letting it drip off as you wave them over the tops of the buns. (Remember to wear latex gloves...but this is kind of a fun mess, so you can do this if you want ;)

Happy Baking, and Enjoy the BEST Cinnamon Buns EVER! ~Adrienne