Spiced Cinnamon Buns

I used my go-to 1-2-3 quick bread recipe for a batch of spiced cinnamon buns today.

These buns start with the quick 1-2-3 version of the NYT bread recipe.

OVEN 450F

MAKES 8 fat(tening) rolls about 4x4 inches each

Put these ingredients in a mixing bowl:

3 cups of bread flour or AP flour

2 TSP of active dry yeast

1 TSP of salt

I improvised and added in

1 TBSP of sugar

1 TSP Ground Cardamom

1/2 TSP Ground Ginger

1/2 TSP Ground Allspice

1/4 TSP Cinnamon

To the mixed dry ingredients I stirred in 

1 and 5/8 cups (13 oz.) of hottest tap water

I mixed the water in until the dry ingredients were absorbed. 

    Hint: I just use a regular fork to mix it up and reserve the last ounce or two of water to catch the last bit of dry that sometimes takes a bit to mix in. 

 

Leave the dough in the mixing bowl. Cover with saran wrap for an hour.

Prepare the spread while it rises:

3/4 stick of melted margarine (6TBSP) Reserve the other 2 TBSP for brushing the tops later. See note at bottom if you want to use butter.

2 TSP Ground Cinnamon

1/2-3/4 CUPS of dark brown sugar**

**If the spread is too thin, increase the dark brown sugar from 1/2 to 3/4 cups.

Mix this spread together and set aside. 

After it has risen an hour, turn out the dough onto a floured surface.

    Hint: I use my largest baking tray to avoid cleaning surfaces. 

Spread the flour out and then create a large rectangle with the dough. Mine was as large as my largest baking pan.

Apply the cinnamon and brown sugar spread across the dough edge to edge.

Then sprinkle 1/4-1/2 cups roughly chopped nuts across the dough. I used pecans because it's what I had on hand.

Roll the dough from the longest side up on itself. I used a brush to dust away any excess flour from the pan as I rolled. Gently stretch the dough as you roll it to the other side.

Cut the dough into 8 pieces. Start by slicing the roll in half and then halve each section until you have 8 pieces. 

I lined two 8x8 glass baking dishes with parchment paper, clipping the paper in place with springy clothes pins. These hold the paper in the pan and are removed before baking. Folding a square in the middle of the paper helps it seat into the pan until the rolls are put in. While you can use a baking sheet, I find a pan with sides promotes upward rise and keeps the buns together, preventing them from spreading outward.

Place four rolls spiral side up in each plan. I like to ensure the final edge of the roll is either against another roll or against the pan. It helps hold the roll in place. If one flops over a bit, just reseat it in the pan. No worries! It'll all taste good.            

Remove the clothes pins!

Add toppings to the rolls. I used the 2 TBSP of melted margarine to brush the tops of the rolls. Then I sprinkled some roughly chopped nuts across the top. Then I added a sprinkling of dark brown sugar and cinnamon on top. I absolutely recommend the nuts on top as they tend to toast nicely adding a new layer of flavor. Putting the sugar and cinnamon on top of the nuts sweetens them too. If the nuts fall into the pan, all the better for flavor!

Allow to rise 30-60 minutes. The goal is to nearly double in size and rise to the top edge of the pan. More than 60 minutes and the yeast may not respond as predicted.

Bake 22-24 minutes at 450F

Optional glaze topping: Make a glaze of powdered sugar, milk, and vanilla or google cream cheese drizzle. Both are simple but the cream cheese will need to be at room temp so plan ahead. I use Chobani Extra Creamy Oatmilk to make my simple vanilla glaze.

Note: I use margarine because of a dairy allergy. I wish I could use a salted butter instead but my health no longer allows. Feel free to use butter. When using butter the parchment paper helps prevent not only a mess, but also burning of the butter. Instead of melting the butter for the spread, allow butter to reach room temperature. However, melted butter is necessary for brushing the completed buns.

    Credit: Jenny Jones provided the quick version of the famous NYT recipe via her YT channel. Simple hot tap water and extra yeast means fresh quick bread every day!