Cinnamon Buns – Bread Baker’s Apprentice
MMMMMMMMMMMMMMM. Warm and gooey. Sweet and cinnamony. That faint drip of icing and sugar I can lick off my fingers. There is little better than a freshly baked cinnamon bun. And as much as I like the ones from Ikea, making them myself was definitely better.
Using the cinnamon I brought back with me from a shop in Israel, the buns had a warmer, richer flavor than I was used to. And being able to retard their rise overnight meant that I could assemble everything, then bake them off fresh before my brunch on Saturday.
I had a few problems with the buns unrollign while they were rising, but a few quick pinches seemed to get them back together, and as they melded into each other while baking, that also held them together.
The only complaint I had was that the fondant icing recipe called for 4 cups of powdered sugar – I cut it back to three and still had way, way too much icing. Half of what they called for would have been just fine.
Warm and gooey is right.
You are So very descriptive. 
Great job.
Susie
Mmmm, I remember these from the Daring Bakers challenge. Yours turned out so beautiful and puffy! Using the Israeli cinnamon sounds like a winner.
I used way less frosting, as well. And I should have had people over for brunch to help us eat them, but I didn’t.
Yours look delicious!
They look really good. Have you tried making them with real Cinnamon.
The Cinnamon that we buy in the US is actually Cassia and not Cinnamon. Real Cinnamon is much sweeter and you can reduce on the sugar.