It could be any number of things that makes these cinnamon buns so irresistible.
It could be that they’re made with a variation of my (“best ever”) challah dough, or that they’ve got whiskey in them, or that they’re filled with maple sugar. Whatever it is, these are delicious.
- 423g warm water (about 95f)
- 11g instant yeast
- 136g egg yolks (about 6 eggs)
- 57g melted butter (go ahead and brown the butter for a really special treat)
- 1/4 cup dark maple syrup (use whiskey barrel-aged if you can find it)
- 17g vanilla paste
- 100g whole wheat flour
- 670g unbleached bread flour
- 15g sea salt
- 3 Tbsp ground cinnamon
- 42g brown sugar
- 130g maple sugar
- 1/4 cup whiskey
- Melted butter (for brushing)
- 225g cream cheese (1 package) (room temperature)
- 57g butter (room temperature)
- 2 tbsp whiskey
- 1 tsp pure vanilla extract
- 200g icing sugar
- Whisk the water and yeast in the bowl of a standmixer until the yeast is dissolved. Add the egg yolks, melted butter (make sure it’s cooled down a bit so you don’t cook the eggs), maple syrup and vanilla. Mix to combine.
- Add the flours and lastly, the salt. Mix with the dough hook until completely combined and a homogenous dough forms. Scrape down the sides and bottom of the bowl (the dough will be quite sticky) and let the dough rest for 10 minutes.
- Resume mixing with the dough hook and add more flour as needed, 1 tbsp at a time, until the dough is not quite sticky, but is very tacky. (In other words, if you touch the dough and quickly take your finger away, it shouldn’t stick, but if you leave your finger on the dough, it will stick).
- Once the dough is the right consistency, turn it out, and knead it a few turns by hand. Do one ‘stretch and fold‘ and then flip the dough over so it’s formed a ball.
- Spray a large bowl with nonstick spray (large enough to hold the dough when doubled in size). Put the dough ball into the bowl, and immediately refrigerate overnight (at least 6-8 hours).
- The next day, about two hours before you bake, turn the dough out onto a lightly floured work surface and divide in half. Shape each half into a ball, cover with a towel or plastic wrap, and let the dough rest for 10 minutes.
- Flatten one dough ball with your hand, and stretch it with your hands into a rectangle.
- Starting from the centre of the dough, roll the dough to each corner and side until it’s about 15″ x 12″. If the dough starts springing back as you roll, cover it with a clean towel and let it rest for ten minutes while you work on the other piece of dough.
- Once the dough is rolled out, brush the entire surface with melted butter, leaving just a 1/2″ border on the long edge farthest from you.
- Sprinkle half the filling evenly over the dough and the mist or drizzle half the whiskey over the filling.
- Starting at the long edge closest to you, tightly roll up the dough, pulling and stretching the dough as you go to get it nice and tight.
- Pinch to seal the log.
- Using dental floss or a very sharp knife (dental floss works best), cut the log into 1.5″ – 2″ pieces.
- Grease the sides and bottom of the baking pan and arrange in a 9×13 rectangular baking dish or two 9″ round cake pans.
- Cover loosely with plastic wrap and let the buns rise for about an hour, until they’ve expanded and are pressing against each other.
- Bake at 350f for 10 minutes. Rotate the pans, and bake for another 10 minutes.
- Put all of the ingredients for the icing in the bowl of a standmixer with the paddle attachment. Beat until smooth. Spread on the buns once they’ve cooled but are still warm.