Monday, November 17, 2008

No Knead Cinnamon Buns


I have a book recommendation for you. If you love to bake bread but don't enjoy the kneading process, but do have patience, this cookbook appears to have many wonderful recipes.
Artisan Bread in Five Minutes a Day by Jeff Herztberg and Zoe Francois. Check out the link to find out more about them and their discovery of no Knead Bread.

No Knead Cinnamon Buns
  • 1 3/4 cup warm water
  • 1 1/2 tablespoons instant yeast
  • 1 1/2 teaspoons salt
  • 4 large farm fresh eggs
  • 1/2 cup honey
  • 1/2 cup unsalted butter, melted
  • 7 cups all purpose flour
  1. In a large bowl, mix together the eggs, water, honey, melted butter, yeast and salt.
  2. Stir well with a wooden spoon.
  3. Add the flour and stir well.
  4. Cover with plastic wrap and refrigerate overnight or up to 4 days. Letting it sit in the refrigerator is apparently what gives the dough such a great flavour.
  5. Take the dough out of the fridge and cream together your filling ingredients.

Filling Ingredients
  • 1/2 cup softened butter
  • 1/2 cup white sugar
  • 2 teaspoons of ground cinnamon
  • 2 teaspoons maple flavouring

  1. Cream this together well. Roll the dough out. . .I did quite thick, spread the filling on and roll up and slice with a serrated knife.
  2. Now. . . .I put half of them on a cookie sheet lined with parchment paper and put them in the freezer, where I let them freeze and then put them in a ziploc bag. The next day, ( I did this to test for you. . . really we didn't want to eat more). . I took them out at noon. . . .(thinking guests might stop by later on). . .and let them thaw at room temperature and then baked them. . . it took 3 hours from freezer to icing them.
  3. If you don't want to freeze any. . .let the buns rise about an hour. . or until nice and puffy. Preheat your oven to 375. Bake until golden brown.
  4. I made an icing of Icing sugar, heavy cream and again .. .(maple flavouring. . .maybe that is why they taste so good)


24 comments:

  1. ok i can hardly take this any more!
    i am gaining weight just by gawking at all these amazing recipes! cinnamon buns are one of those can't resist treats! how easy and wonderful. i love baking with yeast! but for now i will just gawk!.....:^D

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  2. Oh yummy Lovella...you mean just after I have learned to get 'the squeak' in my kneading...I don't have to any more?!!!!

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  3. I'm in on this one! That No knead option is just the best for those of use with erratic lifestyles...unexpected twist that happen just when the bread was due to be punched down etc.

    This and the original recipies for NKB, plus the popcorn in a bag trick are what I call Easy Peasy, and I love to pass them along to those who are timid in the kitchen, or to those like me, who are unable to stay focused long enough to even successful hard boil an egg.

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  4. Oh...it just hit me...I'd love to try this recipe in a waffle maker! Seriously...I've found quick bread recipes do great in the waffle maker, (especially corn muffins) so now I wonder what would happen with a yeast bread in a waffle iron. Hmmmmm...don't have my beloved waffle maker right now. Would be a dear and give it a try for me?

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  5. I'll take cinnamon buns any way I get them! Fantastic recipe Lovella..I MUST try these!

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  6. Cinnamoon buns are my favorite and I'll go to a lot of work if I have to to have them. You do an amazing job of advertising these and I am curious now to see if a cinnamon bun can get any better. I've been making your bread that is no work, but takes 15 hours to rise . . . (it's sooo good!) ... before long I'll have breads rising everywhere . . . I'll just have to stagger them somewhat. =)

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  7. I can't wait to get on the computer every day to find out what's cookin'!
    I am so excited to find your blog and enjoy these wonderful dishes!

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  8. I have been looking forward to you posting this. The minute I walk in the door after work these will be started. I have a perfect place to take one pan that Wed. AM and the other I will freeze as a trial run for Christmas. When I see your posts I wilsh we still lived next door:):) Kathy

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  9. Thanks for talking up our bread (I’m one of the co-authors)! Come visit us at our website/blog (www.artisanbreadinfive.com), where you can post questions into any “Comments” field, or by clicking on “Bread Questions” on the left side of the home page and choosing an option from there. We answer pretty quickly.

    Jeff Hertzberg
    www.artisanbreadinfive.com

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  10. Wow, that's rather spooky.

    I checked that book out of the library this morning (very happy to be able to look through it and try some recipes) AND I have cinnamon roll dough rising in my frig overnight.

    I'll let it sit out on the counter in the morning and then finish off the rolls. Let the guys think I got up really, really early. :)

    Keep up the GREAT work!

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  11. Beware! I gained 10 pounds since I got this book. Every recipe is perfect and delicious. I can't stop!!!

    I just wish the authors would post more ideas for their recipes on their blog because the blog is mostly promotional, not too informational.

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  12. Oh my...I am not sure the children would allow for either putting them in the freezer or allowing them to thaw for 3 hours. These sound so yummy and maple flavouring...well, sign me up!

    Kimmie
    mama to 7
    one homemade and 6 adopted

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  13. Here's another no-knead bread book that I like, kneadlessly simple by Nancy Baggett. She even has a website that has different recipes you can try out. I really like the variety of recipes she has in her book. She even uses a variety of pans to cook the bread in. Here's her website: www.kitchenlane.com

    Happy Baking!

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  14. Can't wait to try...thanks for posting!

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  15. My rolls are rising right now. This is the first time I've ever used a "cream spread" on cinnamon rolls. I'm excited to see how they turn out. I think I may have rolled them out too thick .... the middle (when I rolled them up) was bulging. Anyways ... I'm LOVING this site. THANKS!!

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  16. I am looking forward to making these, but can I do the second rise, once they are in rolls, in the fridge overnight too? Then I can just pop them in the oven first thing in the morning and enjoy these only minutes after waking up....

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  17. Jernn T. . I don't see any reason that would not work to overnight them in the refrigerator. Just roll them before going to bed so you don't have more than a 8 hour rise ..
    Let me know how it works. .and I'll add that info to the instructions.

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  18. I did a first rise of 8 hours, yesterday afternoon and then rolled them out and set them in pans to rise in the fridge overnight. I was a little worried about sticking them straight into the oven from the fridge since we had a house full of bible quizzers as overnight guests so I let them sit on the counter for an hour before baking them. They were fabulous!

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  19. I tried making these buns but found the dough very stiff, I couldn't even get all the flour mixed in and they were heavy and dried out in no time.
    Irene

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  20. That's too bad Humptydumpty. My first try at cinnamon buns were nothing like the second try... sometimes we don't know what went wrong... I think my liquids were too hot and killed the yeast. Who knows.. could be that you forgot the melted butter . . . or even flour and humididty play a role in yeast baking.
    Don't give up.

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  21. I wonder...should the filling recipe read two TABLESPOONS of cinnamon instead of two teaspoons? I made these, and while the rolls themselves were great, the filling was not cinnamony enough for our taste.

    Any thoughts?

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  22. My daughter raved about this recipe, so I was eager to try it. I baked up all the rolls for the (first-ever) day retreat of the Menno Home Board of Directors and decided to give the rolls a "Mennonite" touch by sprinkling the icing with hulled raw sunflower seeds!

    I use a length of dental floss to cut rolls. Just slide the floss under the roll, bring up both ends and cross over to make a neat cut that does not flatten the roll.

    My daughter's encouragement extended further -- she gave me a copy of the MGCC book for my birthday. I'm delighted.

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  23. Preheat oven to 375and bake how long?

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  24. Here's the frosting I used. Vanilla Frosting
    2 cups powdered sugar
    1 tablespoon butter, melted
    1 teaspoon vanilla
    milk or cream (2 to 4 tablespoons)

    I ended up freezing it in a big lump for over a week (don't ask") let it thaw and rise overnight, flattened it out, made up some filling of my own because I had lost this recipe lol, rolled up, cut into circles and baked. They still turned out awesome! This is definitely a keeper.

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