Honey Butter Cinnamon Rolls
Makes 12 large cinnamon buns
I created this recipe after reviewing about 10 popular cinnamon bun recipes.
The undiluted evaporated milk along with the buttermilk, butter, eggs and honey make a rich, light, flavorful cinnamon roll.
The combination of all purpose and cake flour make a light, non-doughy cinnamon roll.
I think these taste better than a Cinnabon.
Dough:
3/4 cup (190 g) Evaporated Milk, undiluted
2/3 cup (160 g) Buttermilk
2 Large Eggs, beaten (100 g)
1/4 cup (85 g) Honey
1/2 tsp (2 g) Vanilla Extract
1 tsp (6 g) Salt
1/2 cup (50 g) Instant Mashed Potato Flakes
3-1/2 cups (435 g) All-Purpose Flour
1 cup (125 g) Cake Flour
2-1/4 tsp (7 g) Instant Yeast
1/3 cup (75 g) Butter, softened
Filling:
1/3 cup (75 g) Butter, softened
3 Tbsp (40 g) Brown Sugar, packed
3 Tbsp (40 g) White Granulated Sugar
1 Tbsp (10 g) Ground Cinnamon
1 Tbsp (8 g) All-Purpose Flour
Icing:
2 cups (240 g) Confectioners’ Sugar
2 Tbsp (30 g) Butter, softened
2 Tbsp (15 g) Milk
1/2 tsp (2 g) Vanilla Extract
Manual Mixing and Kneading Method:
Place evaporated milk, buttermilk, beaten eggs, honey, vanilla extract, salt, potato flakes, flour and instant yeast into the mixing bowl. Mix ingredients, after they come together, add the butter. Adjust its consistency with additional flour or water, if necessary. Mix ingredients and then knead with a dough hook for 10 minutes. Or knead by hand for 10 minutes. The dough should be fairly smooth, only slightly sticky and not dry or crumbly. After the kneading place the dough in a covered greased bowl and allow to rise until doubled in size, about 60 to 90 minutes.
Bread Machine Mixing and Kneading Method:
Place evaporated milk, buttermilk, beaten eggs, honey, vanilla extract, salt, potato flakes, flour and instant yeast into the pan of the bread machine in the order recommended by the manufacturer (usually, liquids first, yeast last). Program the machine for MANUAL DOUGH CYCLE, and press START. After about 5 minutes of kneading add the butter. Check the dough’s consistency. The dough should be fairly smooth, only slightly sticky and not dry or crumbly. Adjust its consistency with additional flour or water, if necessary, and allow the machine to complete its kneading and rising cycle. After the kneading cycle completes, allow the dough to rise in the machine 60 to 90 minutes, until the dough reaches the top edge of the bread mixing basket.
Assembly of Cinnamon Rolls:
Deflate dough, transfer to a lightly floured work surface, allow dough to rest 10 minutes. Roll dough out into an 18 by 15-inch rectangle. Spread dough with the 1/3 cup of softened butter.
Filling:
Mix the brown sugar, white sugar, flour and cinnamon, and sprinkle it evenly over the dough. Starting at an 18-inch long edge, roll the dough into a log, pinch and seal the seam along the length of the log. Cut into 12 slices. Place 8 buns in a 9 x 13-inch pan and 4 buns in an 8 x 8-inch pan. Cover pans, and allow buns to rise in warm place, until they’re doubled in size, about 60 to 90 minutes.
Bake:
Bake the buns, uncovered, in a preheated 350°-F oven until they’re golden brown, about 30 to 45 minutes, and the center of a bun reaches 195-F.
Icing:
In a bowl, combine the sugar, butter, milk and vanilla. Beat on medium speed until smooth and fluffy. Spread icing over buns when they are warm out of the oven. Store covered.