On a roll
The Boy has developed what I feel to be an unhealthy predilection for grocery store baked goods. Strawberry-rhubarb and Bumbleberry pies in particular. After reading countless articles on trans fats and the evil imbued in mass-produced goods, I figured it was time for a break.
So with what, in my infinite wisdom, do I replace his beloved junk-food baked goods? Why, a new Glazed Cinnamon Bun recipe of course!
A little backstory: I've been trying for literally 10 years to find the perfect Cinnamon Bun recipe. Pounds of flour and butter, dozens of eggs and hours of kneading and rising time have been given over to the pursuit of The Recipe.
I'm sure you can appreciate I approached my latest attempt with a touch of cynicism.
However, the dough came together a treat!
It required very little extra flour and after eight minutes became as soft as a baby's bottom. I put it to bed in my new oven, the one with the 'bread proof' setting and dealt with my ailing iTunes for two hours.
I returned to find it more than twice its size and ready for a good thwack. It rolled out easy as you please, ready for its slathering of butter and hail of brown sugar and cinnamon:
Thick, half-inch rounds were tucked into two nine-inch Pyrex pans and allowed to rest for another 45 minutes before being bunged into a 325F oven for 20 minutes. After whipping up a luscious cream cheese glaze and cooling the buns for half an hour, I was able to present this to The Boy just as he plugged in the kettle for tea:
All in all, a lengthy but oh-so-worthwhile escapade.