Sin-Amen Buns

I have long wanted to try making cinnamon buns, but to be honest, I’ve been kind of scared that they’d be a disaster. I don’t know why – usually I’m confident in my cooking and baking – but cinnamon buns seemed like too big a mountain to climb.  However, after trying – and succeeding at – baking bread, I decided to give cinnamon buns a whirl.

The recipe I used was this one for “Ooey-Gooey Cinnamon Buns” – with a few adjustments: I halved the recipe, skipped the pecans1 and topped them off with the most delicious cream cheese icing2. After trying one of these beauties hot out of the oven, I declared them the best thing I’d ever eaten in all my 33+ years of eating.  Dr. Dan decided that they should be rechristened as “Sin-Amen Buns,” which, really, is the only possible name for a such a delicacy.

The basic procedure3 went like this:

1. Make a sweet dough and let it rise:

Dough for cinnamon buns before risingDough for cinnamon buns after rising

2. Make the ooey-gooey glaze (brown sugar, cinnamon & melted butter) and put it in the baking dish:

Caramel glaze for cinnamon buns

3. Roll out the dough in a rectangle, paint it with melted butter (leaving about 1/2 inch of unbuttered dough around the edges):

Painting melted butter onto cinnamon bun dough

4. Sprinkle a mix of brown sugar and cinnamon on the buttered dough (I used about twice as much cinnamon as the recipe called for):

Brown sugar & cinnamon sprinkled on top of melted butter

5. Roll it up!

Cinammon buns - all rolled up

6. If you follow the recipe and cut the rolls with a knife, you could end up with squished rolls. Instead, use a piece of dental floss – just slide it under the roll, cross it at the top (as shown in the photo), and pull both ends quickly in opposite directions. This cuts the rolls perfectly!

Cutting the perfect cinnamon buns

7. Put the rolls into the ooey-gooey glaze in the baking pan, paint with melted butter and then let rise again:

Cinnamon buns - pre-bakingPainted melted butter onto the cinnamon buns Cinnamon buns after rising

8. Bake:

Baking cinnamon buns

9. Check out how delicious these look:

Baked cinnamon buns

10. Let the buns cool in the pan for a few minutes, then flip them over into another pan or onto a tray for serving, so that the ooey gooey glaze is on top:

Cinnamon buns are flipped to reveal their glazy goodness

11. Frost with the delicious cream cheese icing.  I totally forgot to take a photo of a frosted bun because they smelled so good I just had to dive right in! And then I think I was in a sugar coma after that.

Seriously, I could not believe how amazing these tasted.  They were good the next day heated up, but that was nothing compared to fresh out of the oven4. OMG, so freaking good.

  1. pecans are for suckers []
  2. cinnamon buns without cream cheese icing – also for suckers []
  3. see the aforementioned recipe for specifics []
  4. Sorry, Kalev, that you only got a heated up one. But since we were leaving for Seattle the next morning at 10 a.m., I would have had to get up at around 5 a.m. to make these fresh. And you know how I feel about getting up early in the morning on my vacation! []

Comments |1|

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Legend *) Required fields are marked
**) You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>