Cinnamon Sugar Morning Buns – Bake from Scratch

In a small bowl, stir collectively ⅓ cup (80 grams) heat water, yeast, and ½ teaspoon (2 grams) granulated sugar till nicely mixed. Let stand till foamy, 5 to 10 minutes.

Within the bowl of a stand mixer fitted with the paddle attachment, beat bread flour, salt, and remaining 5 tablespoons plus 2½ teaspoons (70 grams) sugar at low velocity till mixed. Add 6 tablespoons (84 grams) chilly butter; beat till combination resembles coarse crumbs, about 2 minutes. Add remaining 1 cup (227 grams) chilly butter; pulse mixer between low velocity and “off” simply till butter is coated with flour.

Add chilly milk to yeast combination; whereas pulsing mixer between low velocity and “off,” add yeast combination to flour combination in a sluggish, regular stream simply till a shaggy dough comes collectively. (There’ll nonetheless be massive items of butter.)

Calmly mud work floor with all-purpose flour. Prove dough onto ready floor, and form right into a 7-inch sq.. (Dough will probably be gentle and barely sticky.) Wrap in plastic wrap, and freeze for half-hour.

Calmly mud work floor with all-purpose flour. On ready floor, roll dough into an 18×9-inch rectangle, frivolously dusting floor and prime of dough with all-purpose flour as wanted. Fold dough in half so quick sides meet. Pat fold to mark middle. Unfold dough, and pull one quick aspect to middle. Pull reverse aspect to middle so quick sides are touching. Pinch seams collectively; fold dough alongside middle seam, like closing a guide. Rotate dough 90 levels; repeat rolling and folding process another time. (Dough will begin out gentle, tough, and considerably sticky however will come collectively; flip dough over as wanted so edges are rolled out as evenly as potential.) Wrap in plastic wrap, and freeze for quarter-hour.

Repeat rolling and folding process another time. (If dough is resisting or feels too gentle, wrap in plastic wrap and freeze for 10 to fifteen minutes earlier than persevering with.) Wrap in plastic wrap, and freeze for half-hour or refrigerate for 1 hour.

Spray 9 wells of two (6-well) popover pans or 2 (6-cup) jumbo muffin pans with baking spray with flour.

Calmly mud work floor with all-purpose flour. On ready floor, roll laminated dough right into a 20¾x18½-inch rectangle. (If dough or butter feels too gentle, wrap in plastic wrap and freeze for 10 to fifteen minutes earlier than persevering with.) Utilizing a pizza cutter or sharp knife, trim ¼ inch off all sides of dough to make a 20¼x18-inch rectangle.

In a small bowl, whisk collectively brown sugar, flour, cinnamon, and salt.

Utilizing a pastry brush, brush melted butter onto dough. Sprinkle brown sugar combination evenly onto butter. Utilizing a pointy knife or pizza cutter, reduce dough into 27 (6×2¼-inch) rectangles.

Place 1 dough strip on work floor. Prime with one other dough strip, staggering so ½ inch of quick finish of strip extends past first strip. Prime with a 3rd dough strip, staggering one other ½ inch so third strip extends past second strip. Beginning with backside strip, gently roll up strips collectively right into a log, pushing middle of log up about ⅛ inch. Place in a ready nicely. Repeat stacking and rolling process with remaining dough. Loosely cowl with a chunk of greased plastic wrap. (Don’t safe plastic wrap. You don’t wish to put any weight or strain on proofed dough.) Let rise in a heat, draft-free place (75°F/24°C) till very puffed and dough jiggles barely when pan is shaken, 1 to 1½ hours.

Preheat oven to 425°F (220°C).

Place buns in oven; instantly cut back oven temperature to 350°F (180°C).

Bake till golden brown and an instant-read thermometer inserted in middle registers 210°F (98°C), 20 to 25 minutes. Let cool in pans for five minutes. Take away from pans, and let cool on a wire rack for 10 to fifteen minutes.

In a shallow dish, whisk collectively granulated sugar, brown sugar, and cinnamon. Dredge buns in sugar combination to completely coat. Serve heat, or let cool utterly on a wire rack. Retailer in an hermetic container for as much as 3 days.