The BEST Cinnamon Buns
Here's your Christmas morning figured out
When I think of the holidays, the first thing that comes to mind is homemade sweets. This Christmas, you gotta try my buttery and soft cinnamon buns that can be whipped up the night before and baked in the morning. Or you can leave them for Santa, up to you…
Some Notes on the Ingredients:
Butter - you can use salted or unsalted, but just cut the salt in the dough if you use salted butter.
Eggs - I usually use large or extra large eggs, but it won’t make too much of a difference with the sizes.
Flour - Try to use unbleached all purpose flour!
Troubleshooting:
Anytime I see a yeasted dough in a recipe it makes me a tad nervous so here are some tips that save me:
If your kitchen counter is too cold, it might mess with the rise of the dough. To be safe, I always just put my dough in the oven with the light on. Just make sure not to accidentally turn the oven on while it is in there.
I also do this for the yeast mixture when I am waiting for it to foam up.
You might want to keep some extra water next to you when mixing the dough together. Since everyone’s kitchen is different and temperatures are different, you might need a touch more liquid than the recipe asks for. If the dough isn’t coming together and looks dry, add a couple of drops of warm water at a time until the dough forms.
This also goes for having too much liquid. Don’t pour all of the wet ingredients in at the same time. Pour it in increments so that the dough isn’t too wet and sticky.
When mixing the ingredients, it is much easier to use a stand mixer with the dough hook attachment. I did it by hand but it comes out just as well either way.
I hope you all have a Merry Christmas and enjoy the holidays! See you next week for a New Years recipe to bring to the festivities!
Emma