What We Ate
A weblog of culinary experiences
December 14, 2002
Mmm... buns ....
Instead, Carl and I made the buns together when I got home. We used Mark Bittman's recipe, which we had tried once before, and let the dough rise overnight in the fridge so we could have them fresh the next morning. All went relatively well, and the buns were lovely coming out of the oven. Carl even made some frosting -- and while I can't say I approved of the idea at the time, I ended up having some and sheepishly admitting it was good.
The only problem with these cinnamon buns is that they tend to dry out pretty quickly. If you eat the whole lot of them just as they come out of the oven (and believe me, it's possible), this isn't a problem. But if they sit for a few hours or overnight, they become pretty dry and stale ... which, of course, can be fixed by microwaving them and/or smearing them with icing. Perhaps next time I'll try using more butter, both in the dough and in the filling/topping. If anyone out there has a foolproof recipe for moist (but not too sweet) cinnamon buns, I am all ears.
Mark Bittman's Basic Cinnamon Rolls
In food processer with steel blade, combine:
Cream Cheese Icing
8 tbs (1 stick) unsalted butter, softened
Mix all the ingredients except for the cream together in a medium bowl until fluffy. If it's too thick for your tastes, add some of the cream. Try not to eat it all before getting it onto the cinnamon buns.