Cinnamon Buns Awesome by Naughtysquirrel

[rottiedogs]

Cinnamon Buns Awesome
Submitted by Naughtysquirrel on August 09, 2010 at 6:18 am

DESCRIPTION
MrsM and nolan_bretigne

SUMMARY
Yield 0 File under buns, Cinnamon, yeast bread

INGREDIENTS
recipes OMG AWESOME Cinnamon Buns

OK, hold onto your stand mixers and bread machines!!!!!

While on my cruise, would you believe the ship’s baker did a baking demo. What did he demonstrate? CINNAMON BUNS! Well, you can bet my butt was there early and in the front row, LOL.

His buns were awesome! Absolutely awesome. A million times better than Cinnabon. Soft, tender, full of cinnamon flavor and wonderful cream cheese icing. There is a secret ingredient, though, that I have to find a way to get my hands on, even if I have to pay a fortune and have it imported from England – custard powder! If anyone knows anything about custard powder, please respond and let me know. I googled and found Bird’s Custard Powder, now I just have to find out where to buy it locally if possible.

Here is the recipe, just as he did it. I was skeptical because of only one egg, but these rolls were the best I’ve ever had. It HAS to be the custard pudding.

Now, I really think the filling amount is way too much, but I am going to try this before I pass judgment. All I need to get started is that custard powder!!!!

Holland America Line Cinnamon Rolls
Serves 10

Dough
3 ounces warm water (3/8 cup)
2 tablespoons yeast (type unspecified)
2 tablespoons sugar
5 ounces custard pudding
10 ounces whole milk (1 1/4 cup)
1 egg
1/2 cup melted butter
1/2 teaspoon salt
4 1/4 cups AP flour

Filling
2/3 cup butter, melted, for brushing
2 1/2 cups sugar
1/2 cup cinnamon

Custard Pudding
7 ounces custard powder
2/3 cup milk

Custard Pudding: Mix all ingredients together with an electric mixer for 1 minute. Let rest for 3 minutes. Mix on medium speed for 4 minutes. (My note: it looked like very thick vanilla pudding or pastry cream, VERY thick)

Dough: Make dough as you normally would, by hand, or in machine. Add the prepared custard with the butter and egg if making by hand. Cover and let rise 1 hour or until double. Punch down and let rise again for 45 minutes. Roll out into a rectangle, 1/4 inch thick. Spread melted butter over surface of dough, leaving a 1 inch margin along one of the short ends. Spread just enough butter to cover the dough, you may not use all the butter. Evenly spread the cinnamon sugar mixture over the dough. Can add raisins, chopped ginger, nuts, etc, to your liking. Roll up tightly (yes, tightly). Slice into 10 pieces and place in a greased baking pan or on a greased baking sheet, about 2 inches apart. Cover and let rise until double. Bake at 350 degrees for 15-20 minutes, remove as soon as they turn golden brown.

Cream Cheese Frosting: Combine all ingredients until smooth. Spread on warm buns.
1 1/4 cups softened cream cheese
1/2 cup melted butter
1 teaspoon vanilla
1/1 2 cups powdered sugar
1/2 ounce milk

INSTRUCTIONS
My Revisions to the Holland America Line Cinnamon Rolls BakingCircle Member Recipe

Submitted by: nolan_bretigne
Category: Yeast Bread/Rolls (not sourdough)
Last Updated: 7/28/2009
Add to My Recipe Box

The original recipe (and a lot of discussion about it) can be found in the thread 'OMG AWESOME Cinnamon Buns' on the Baking Circle Forum.

These are my revisions to that recipe. I've turned it into more of a caramel/pecan roll with raisins.

Major changes: The custard pudding instructions in the original recipe seemed all wrong, so I followed the instructions on the Birds can to make five ounces of pudding. I'm using a bit more flour, and a lot less filling, though one higher in cinnamon. (I also add raisins and chopped pecans.) I'm also using a different frosting, but that's just a matter of personal preference. My wife prefers them with more butter/brown sugar topping and no frosting.

• Custard Pudding:

• 5 ounces milk, room temperature
• 1 Tablespoon Birds Custard Powser
• 1 Tablespoon Sugar

• Dough:

• 3 ounces warm water
• 1 Tablespoon instant yeast
• 10 ounces milk, room temperature
• 1 large egg
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon salt
• 4 1/2 - 5 cups all-purpose flour
• 5 ounces custard pudding (see above)

• Filling:

• 5 Tablespoons unsalted butter, melted
• 1 cup sugar
• 1/4 cup cinnamon
• 1 cup raisins, soaked in hot water and then dried
• 3/4 cup chopped pecans

• Caramel Topping:

• 3 Tablespoons unsalted butter, melted
• 3-4 Tablespoons brown sugar
• Optional: Enough whole pecan halves to loosely cover the surface of the pan, figure 4-6 pecans halves per roll.

• Frosting (Optional):

• 2 Tablespoons unsalted butter, melted
• 1 1/3 - 1 1/2 cup powdered sugar
• 1/4 cup milk, room temperature
• 1/4 teaspoon vanilla (optional)

Mix the custard with a fork and set it aside.

Mix the dough, alternating adding liquids and flour. I add the custard about half way through adding in the flour.

Allow to rise an hour, punch it down, then let it rise until doubled, probably around 45 minutes.

Roll out to 18" high and x 24" wide. Brush surface with melted butter, except along the top edge. Sprinkle on cinnamon sugar mixture, then put on raisins and pecans if using them.

Dampen the top edge with water (or egg white) to get it to stick down better.

Brush 10 x 14 pan with the melted butter and sprinkle with the brown sugar before putting rolls in the pan. (This produces a caramel-like topping on the rolls.) If you like whole pecans on your rolls, put them on top of the butter/brown sugar mixture.

Roll up along the long edge (so that you get a roll 24" wide, though it always spreads out to more like 26" when I'm rolling it out. Cut into 12 rolls about 2" high.

If you like shorter/smaller cinnamon rolls, as we do, roll it out to 16 x 30 instead and cut into 35 rolls, just under an inch thick. This takes a bigger pan (or two pans), I use one that is 17 x 21. (You may need to increase the amount of melted butter and brown sugar you use in the pan.)

Allow rolls to rise until they start to touch, about 45 minutes.

Bake in 350 degree oven for 20-25 minutes, or until solidly golden brown. (Do not underbake!)

Invert rolls onto a second pan and allow to cool for 10 minutes before frosting.

Spread the word

      

  

  

[Author]

Posts