Cinnamon Buns

February 2021 View more

Make a Michelin-star pastry chef’s famous weekend special

By Aya Fukai

Makes 5 buns

1 cup whole milk
2 packets yeast
5/6 cup sugar, divided
2 eggs, extra large
41/2 cups bread flour
3 teaspoons salt, divided
1 stick butter, room temperature
2 teaspoons ground cinnamon
11/3 cup light brown sugar
1 stick butter
11/3 cup condensed milk
11/3 cup pecan pieces, toasted

For rolls

  1. Whisk together milk, yeast, 1/3 cup sugar, and eggs in a stand mixer bowl. Place the flour, 2 teaspoons salt, and ¾ stick butter on top of the mixture (reserve ¼ stick butter for later use). Combine in the mixer with a dough hook and mix on medium speed for 5 minutes. Let the dough rest in the bowl in a warm room until it has doubled in size, then punch down the dough and place in the refrigerator for at least 2 hours.
  2. Preheat oven to 325 degrees.
  3. Combine 1/2 cup sugar and cinnamon in a small bowl, then set aside.
  4. Roll the chilled dough out to a 10-by-14-inch rectangle. Melt the remaining ¼ stick butter. With a pastry brush, lightly brush the bottom and the sides of the oven proof baking dish. Sprinkle just enough of the cinnamon sugar mix to stick to the buttered pan. Use the rest of the melted butter to brush the top of the rolled-out dough.
  5. Sprinkle the remaining cinnamon sugar mix on top of the buttered dough and press it into the dough lightly to make it stick to the dough. Roll the dough into a log shape, then cut it into 6 equal pieces using a sharp knife, then place the buns on a cookie sheet spaced equally apart with the swirl side up.
  6. Cover the buns lightly with plastic wrap and let the dough double in size in a warm room.
  7. Bake for 20 minutes, turn the tray, and bake for another 5 to 10 minutes (adjust according to different household ovens, baking until a knife inserted in the middle comes out clean).

Sticky Pecan Frosting

  1. In a small saucepan, melt together light brown sugar and butter on medium heat.
  2. Add 1 teaspoon salt and condensed milk and cook while stirring with a spatula until bubbling and thick.
  3. Add the toasted pecans and stir.
  4. Top the baked cinnamon rolls while the frosting is warm.

Photo courtesy Aya Pastry