Dennis Prescott

Cinnamon Buns, thank you for being so awesome.

There have been times in my life where I’ve gone through what can only be described as ‘complete food obsessions’ with the most random, and eventually delicious things. Pickles, I’m looking at you. Typically it goes something like this…”Random thing, I’m not a fan of yours, but the rest of the world seems to adore so, so let’s hang out and try to make this work’.

Top of the list were sushi, pickles, and olives.

There are also several things that no matter the time of year, the season in my life, the day of the week, I absolutely think are the best thing in the world.

Donuts. Pizza. Cheeseburgers. Strawberries. Basil. Cinnamon Buns. I love you all.

The first memory I have of going completely insane over a cinnamon bun was when I was like 5 years old. We drove down to Alma, New Brunswick – a small but awesome fishing village about 45 minutes from our house (and next to one of the best National Parks in Canada), and my Dad got out of the car. He returned with a paper bag full of still warm, cinnamon-y caramelized dough heaven. And I’ve been hooked ever since.

Some buns come plain, some are iced, and some are dunked in a caramel mixture straight from heaven. But I love them all. Add a solid cup of coffee to the mix and you’ve got yourself the best breakfast ever.

These are some classic buns, iced with a peanut butter frosting. It’s warm now, but fall is a’comin. And there’s nothing better than fresh baked goodness in the morning.

Peanut Butter Frosted Cinnamon Buns

Makes 12 – 16 rolls 

For the dough;

1 cup whole milk

3/4 cup sugar

1 stick of butter

5 cups flour

1 teaspoon salt

2 teaspoons vanilla extract

2 eggs

1 tablespoon dried active yeast

For the cinnamon filling;

1/2 cup butter, softened

1/2 cup walnut chunks

1 cup brown sugar

2 tablespoons ground cinnamon

For the peanut butter icing;

2 cups icing sugar

1 cup peanut butter

12 tablespoons whole milk

1 teaspoon vanilla

In a saucepan, combine your milk, sugar, vanilla, salt, and butter, and warm (but do not simmer). Warm until the butter has melted, and remove from the heat. If the milk is too warm, let stand until it is just warmer than room temperature. Stir in your yeast, and let stand until the yeast activates and becomes frothy and bubbling (about 10 minutes).

In the base of a stand mixer (fitted with a paddle attachment), add half of your flour. With the mixer running on medium low, pour in your milk mixture, and beat until smooth. Add your eggs, one at a time, until they’re completely incorporated.

Change the beater to a dough hook attachment, and add the remaining flour. Knead for 10 – 12 minutes, until the dough comes together. Place the dough ball in a lightly oil bowl, and cover. let the dough double in size, 1 1/2 hours.

Knock the dough down, and transfer to a floured surface. Roll our the dough into an 18 x 12 inch rectangle. (long side facing you). Combine your filling sugar/cinnamon in a bowl.

Spread the softened butter over the buns, and sprinkle over all of your sugar cinnamon mixture, getting it coated. Sprinkle over your walnut pieces. Try and leave about 1 inch around the edges free of sugar, to help the dough stick to itself.

Roll into a long, cigar-shaped log, and brush the outside of the log with melted butter. Slice into 12 sections (or 16 for smaller rolls). Place into a greased 15×10 inch baking pan, and rest until doubled again in size (35 – 40 minutes).

Preheat your oven to 350 degrees. Bake for 40 – 45 minutes, until cooked through (you can check this with an inserted fork, to ensure the dough is done. Let cool on a rack for 20 – 25 minutes, then transfer to a plate.

In your mixer (fitted with a beater attachment), combine the peanut butter, icing sugar, and vanilla. With the mixer running on low, add 1 tablespoon of milk at a time until the icing is smooth. Top the buns, and sprinkle over some whole peanuts. Delicious.