Cinnamon Buns KA

By mariannefeldman

http://www.kingarthurflour.com/shop/PrintRecipeOld?RID=R305&radio=1
says it is a clone of Cinnabon
Note: There was some discussion on bakingcircle.com about whether or not these buns should be refrigerated, due to the cream cheese in the icing. We made them in the morning and nibbled at them all day with no ill effects; refrigerate them if you’re worried, although be advised refrigeration will adversely affect their texture. Better you should just eat them warm from the oven...

Ingredients

• Dough
• 1 cup (8 ounces) lukewarm milk
• 2 large eggs, room temperature
• 1/3 cup (2 5/8 ounces) unsalted butter, cut up
• 4 3/4 cups (20 ounces) Mellow Pastry Blend OR 4 1/2 cups (19 1/2 ounces) King Arthur Unbleached All-Purpose Flour
• 1 3/4 teaspoons salt
• 1/2 cup (3 1/2 ounces) sugar
• 2 1/2 teaspoons instant yeast
• Filling
• 1/3 cup (2 5/8 ounces) unsalted butter, softened
• 1 cup (7 1/4 ounces) brown sugar, packed
• 3 tablespoons (3/4 ounce) ground cinnamon
• Icing
• one 3-ounce package cream cheese, softened
• 1/4 cup (2 ounces) unsalted butter, softened
• 1 1/2 cups (6 ounces) glazing or confectioners’ sugar
• 1/2 teaspoon vanilla extract

Preparation

Step 1

Manual/Mixer Method: Combine all of the dough ingredients in a large mixing bowl, stirring till the mixture becomes cohesive. Transfer the dough to a lightly oiled work surface, and knead it for 5 to 8 minutes, till it’s smooth. Or knead it in an electric mixer, using the dough hook, for 4 to 7 minutes at medium speed. Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl with a proof cover or plastic wrap, and let it rise for 60 minutes, till it’s nearly doubled in bulk.

Bread Machine Method: Place all of the dough ingredients into the pan of your bread machine in the order recommended by the manufacturer (usually, liquids first, yeast last). Program the machine for dough or manual, and press Start. After about 10 minutes of kneading, check the dough’s consistency; it should be fairly smooth, not too sticky, not dry and "gnarly." Adjust its consistency with additional flour or water, if necessary, and allow the machine to complete its cycle.

Assembly: Transfer the dough to a lightly greased work surface, and roll it into a 16 x 21-inch rectangle. Spread the dough with the 1/3 cup butter. Mix the brown sugar and cinnamon, and sprinkle it evenly over the dough.

Starting with a short end, roll the dough into a log, and cut it into 12 slices. Place the buns in a lightly greased 9 x 13-inch pan. Cover the pan with a proof cover or plastic wrap, and let the buns rise until they’re nearly doubled, about 30 minutes.

Bake the buns in a preheated 400°F oven until they’re golden brown, about 15 minutes. While the buns are baking, make the icing.

Icing: In a small bowl, beat together the cream cheese, butter, sugar, and vanilla. Spread the icing on the buns while they’re warm. Yield: 12 big buns.
Nutrition information per serving (1 bun, 146g): 502 cal, 18g fat, 8g protein, 37g complex carbohydrates, 40g sugar, 2g dietary fiber, 84mg cholesterol, 364mg sodium, 200mg potassium, 181RE vitamin A, 1mg vitamin C, 4mg iron, 71mg calcium, 101mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XIII, No. 4, Spring 2002 issue.