No-Knead Cinnamon Buns

Cinnamon buns

When I was a kid, Pillsbury cinnamon rolls in the tube were a special breakfast treat. Never did I have a real homemade cinnamon roll. Even in my adult life, the extent of my cinnamon roll making has been whacking a tube against a counter and popping pre-rolled dough into the oven. Not anymore. The other night, in between watching a movie (Kill Bill…Joel's pick), I whipped together a sticky dough (seriously, some of the stickiest dough I’ve ever made) and let it rest on the counter. Before going to bed, I rolled the dough, cut it into rounds, and popped it in the fridge to rest until morning. The next day, when I woke up, I pulled the rolls out of the fridge to come to room temperature as the oven pre-heated. A half hour later, I was devouring one of the most delicious cinnamon rolls I’ve ever had. While the tube kind were delicious when I was a kid, now that I’ve had the real deal, I’ll never go back!

For the Buns
1 cup + 2 tablespoons + 1 teaspoon Milk
1 teaspoon Yeast
2 1/4 cups Bread Flour
1/2 teaspoon Salt
1/4 cup Sugar
2 tablespoons + 2 teaspoons Butter
1 Egg, at room temperature and lightly beaten

Melt the butter in a microwave-safe dish and allow to cool. In a large bowl, mix the milk and yeast, then set aside. In another large bowl, stir together the flour, salt, and sugar. Add the cooled butter to the milk mixture and whisk, then add the beaten egg to the milk mixture, making sure that everything has been mixed thoroughly. Add the milk mixture to the flour mixture and stir until fully incorporated as a fairly wet dough. Cover and proof for 2 hours. 

For the Filling
1/2 cup Brown Sugar, packed
2 tablespoons Ground Cinnamon
1 tablespoon Flour
1/4 cup Butter, at room temperature

In a small bowl, mix together the brown sugar, cinnamon, and flour. Line an 8-inch square pan with parchment paper. Generously flour your work surface (or even a sheet of parchment paper) and scrape the dough onto the surface. Dust the dough and rolling pin with flour and roll it out into a rectangle of about 14”x20”. Spread the butter evenly over the dough and sprinkle the cinnamon mixture evenly over the dough. Roll, starting at the short edge. Cut into 9 equal rounds and place them into the prepared pan. Cover and proof for 1 hour. At this point, you can put the buns in the fridge. Preheat the oven to 350 degrees, allowing the buns to come to room temperature if they had been refrigerated. Bake for 30-35 minutes, or until golden brown. 

For the Frosting
4 ounces Whipped Cream Cheese
2 tablespoons Butter, at room temperature
1/4 cup Sugar 

In a small bowl, cream together the butter and sugar until light and fluffy. Fold in the cream cheese until smooth. When the cinnamon buns come out of the oven, frost them right away while they are still hot. Cool slightly, then enjoy. Refrigerate remaining buns, reheating them in the microwave for about 20 seconds to reheat. 

SOURCE: i am a food blog