I baked this cinnabuns on Saturday morning for my nephews, they were so happy and surprised. Especially the youngest one (apparently he really likes cinnabun), he was so happy that I got a lot of hugs and kisses through out the day :).
Recipe adapted from Peter Reinhart's Artisan Bread Every Day
For the dough:
794 grams unbleachead all-purposed flour
14 grams kosher salt
85 grams sugar
Zest of 2 lemon
15.5 grams instant yeast (SAF Red)
482 grams lukewarm (95℉) 2% low fat milk
113 grams unsalted butter, room temperature
For cinnamon sugar:
170 grams sugar
43 grams ground cinnamon
For cream cheese frosting:
113 grams cream cheese
56.5 grams unsalted butter
85 grams confectioner's sugar
7 grams (1 teaspoon) vanilla extract
7 grams (1 teaspoon) orange liqueur (Grand Marnier)
pinch of salt
In a mixer bowl, add flour, salt, sugar, lemon zest and yeast. Mix all ingredient using wooden spoon. Add milk and knead using a dough hook attachment on a low speed for 3 minutes. Still kneading on a low speed, add butter a in 5 additions, mixing well before adding the next one, until the dough is smooth, soft, and slightly sticky, about 3 minutes. Increase the speed to medium low (Setting #2 on a Kitchenaid mixer) and continue to knead until the dough soft, supple, and tacky but not sticky.
Gather the dough into a round shape, and place it in a lightly oiled bowl. Cover the bowl with plastic wrap, and refrigerate overnight, or up to 4 days.
Remove the dough from refrigerator 3 hours before you plan to bake.
Lightly grease a 2 round cake pans, and line the bottoms with parchment paper. Grease the paper as well.
Turn the dough onto lightly floured counter top. Roll the dough into 12 by 15-inch rectangle, and about 1/4 inch to 1/2 inch thick. Sprinkle the surface with cinnamon sugar, leaving about 1/4 inch from the edge. Roll up the dough to form a log. Cut the log into 1½ inch thick, and place them in the pans. Cover the pans loosely with plastic wrap, let rise at room temperature for 2 hours.
About 15 minutes prior to bake the cinnabuns, preheat oven to 350℉.
Bake the cinnabuns for 10 minutes, then rotate the pans. Continue to bake for another 5 to 15 minutes until cinnabuns are brown. Remove from the oven, and cool completely. Once cooled drizzle with cream cheese frosting.
To make the frosting, add all ingredients into a mixer bowl and process until smooth and fluffy.
Sending my cinnabuns to YeastSpotting.