Cinnamon Buns

Last week I was watching TV and I came across a show where the host was making cinnamon buns.  Immediately I thought: yuuummmmm!  I love a moist, sticky, sweet bun.  My sister makes a pretty mean one but I wanted to try this recipe because the dough contained cornstarch.  The host explained that the starch helped make a very tender crumb as opposed to a chewy dough.  Well, that was all I needed.  I bought the few items that I needed and dove right in. 

As I confessed in the past, I have a thing for dough.  I could stick my face in it.  I love the smell, the feel, the everything!  As I started this dough, I was a little disappointed.  It didn't come together as the recipe explained it would until I started adding the butter.  At this point, 10 minutes of kneading is necessary for the dough to really get the gluten going.  As I pulled the dough out of my mixer, I realized how soft it was.  This dough takes some tender loving care.  I gently placed it into a bowl and let the yeast get to work.  Rising time took considerable longer because my house was a bit chilly but boy did this dough grow!  Then I rolled it out and filled it.  I wanted to play with the size of the buns because the recipe recommended making really big rolls.  (They were right.  The big rolls tasted better and looked better.)  After a second rising, I baked these babies up and before I even thought about it, we all dove in!  So...sorry about the bad pictures.  These were too good to waste time thinking about staging. 

P.S.  This frosting is almost too good!

Cinnamon Buns (thanks Cook's Country)

Dough
3/4	cup whole milk , heated to 110 degrees
1	envelope (2 1/4 teaspoons) instant or rapid-rise yeast
3	large eggs , room temperature
4 1/4	cups all-purpose flour
1/2	cup cornstarch
1/2	cup granulated sugar
1 1/2	teaspoons salt
12	tablespoons (1 1/2 sticks) unsalted butter , cut into 12 pieces and softened
Filling
1 1/2	cups packed light brown sugar
1 1/2	tablespoons ground cinnamon
1/4	teaspoon salt
4	tablespoons unsalted butter , softened
Glaze
4	ounces cream cheese , softened
1	tablespoon whole milk
1	teaspoon vanilla extract
1 1/2	cups confectioners' sugar

Instructions

1. 1. For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off. Line 13- by 9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.
2. 2. Whisk milk and yeast in liquid measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from sides of bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.
3. 3. For the filling: Combine brown sugar, cinnamon, and salt in small bowl. Turn dough out onto lightly floured surface. Following photos 1 and 2 in the related step-by-step, roll dough into 18-inch square, spread with butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and, following photo 3, cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.
4. 4. For the glaze and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioners’ sugar in medium bowl until smooth. Discard plastic wrap and bake buns until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with ½ cup glaze; cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.
5. Make Ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.