Bread Baker's Apprentice Cinnamon Buns

BBA Cinnamon Buns (from Peter Reinhart)

3.25 oz granulated sugar
.25oz salt
2.75oz butter or shortening (at room temperature)
1 large egg (1.65oz) slightly beaten
1 tsp lemon extract or 1tsp lemon zest
16oz unbleached bread flour or all-purpose flour
2 tsp (.22oz) instant yeast
9-10oz whole milk or buttermilk at room temperature or 1oz dry milk and 8oz water
½ cup cinnamon sugar (6 ½ Tbsp sugar plus 1 ½ Tbsp cinnamon)

1. Cream together the sugar, salt, and shortening on medium-high speed in an electric mixer with a paddle attachment (or use a large metal spoon and mixing bowl and do it by hand); if you are using powdered milk, cream the milk with the sugar, but add the water with the flour and yeast. Whip in the egg and lemon extract until smooth. Then add the flour, yeast, and milk. Mix on low speed (or stir by hand) until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes, or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. The dough should pass the windowpane test and register 77F to 81F. Lightly oil a large bowl and turn the dough in the bowl to coat with oil. Cover the bowl with plastic wrap.

2. Ferment at room-temp for approximately 2 hours, or until the dough doubles in size.

3. Mist the counter with spray oil and proceed as follows

4. Roll the dough out into a rectangle 2/3 inch thick and 14 inches wide by 12 inches long for large buns or 18 inches wide by 9 inches long for small buns. Don’t roll the dough too thin or it will be tough and chewy rather than soft and plump. Sprinkle the cinnamon sugar over the top of the surface of the dough and roll the dough into a log (I like to roll in towards myself so the finished roll is right in front of me). With the seam down cut the roll into 8-12 pieces for larger buns or 12-16 pieces for smaller buns. Place the buns approx ½ inch apart so that they are not touching but are close to one another.

5. Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size. You can retard the buns in the refrigerator for a couple days.

6. Bake the buns at 350F for 20-30 minutes or until they are golden brown.

7. Cool the buns in the pan for about 10 minutes and then streak the glaze over the top of the buns. To make the glaze combine: 4 cups sifted 10x sugar with 1 tsp lemon extract or juice and about ½ cup warm milk.

8. Enjoy the buns! (Preferably the day they are baked, they stale quickly!)

Notes:
I had to add a bit of extra flour (quite a bit actually) to make the dough workable. This could be because I used A.P flour versus bread flour, hence lower absorption.

I used 1% milk versus whole milk. Is there a difference? I can’t tell you that, perhaps you can tell me!