I’ve probably made these a dozen times since I first discovered them – no mean feat given that it might be is definitely the most involved thing I’ve ever baked. But I can’t get over people’s reactions when I bring them as a dessert. Moans of ecstasy is an understatement! A friend told me that she didn’t think laminating the cream cheese in made a difference, but I’ve had people ask me what the cheese was in the rolls. Most people seem to love it!
CinnaNOM buns (from Savuer, issue #114)
For an illustrated, step by step guide, click here. It’s good to have the guide if you’ve never made anything like this before.
Combine 1 package of yeast, 1/2 tsp sugar, and 1/4 cup warm water. Let sit until foamy. Add 1/4 cup sugar, 1/2 cup room temperature milk, 2 tbsp brown sugar, 1 egg and 1 egg yolk and whisk to combine. Add 2 3/4 cups flour. Mix well – the dough will be VERY thick. Attempt to blend in 8 tbsp softened butter. This will be very difficult because of the thickness of the dough, but do your best. (It’s probably easier with a stand mixer, but I don’t own one). Cover and set aside to rise, 1 1/2 to 2 hours.
Make the filling. Combine 1/2 cup sugar, 1/4 cup brown sugar, 1/2 cup chopped walnuts or pecans, 1 tbsp cinnamon, 2 tbsp maple syrup, and a pinch each salt and ground cloves.
Punch the dough down and fold it over a few times on a floured surface. It will be very sticky. Roll it out into a 10″ x 10″ square. Spread with 4 oz softened cream cheese. Fold the dough over like a letter; then fold each end over in thirds again to create a small square. Flip this over and roll out into a 10″ x 20″ rectangle. Spread with 4 tbsp melted butter. Spread the filling evenly over the rectangle.
Starting with one of the short sides of the rectangle, roll the dough tightly into a cylinder. The recipe says to cut the cylinder into 8 slices but I find that I can easily double this. The cylinder tends to stretch while rolling and the rolls are so rich that a whole one, at 8 per recipe, is difficult to finish.
Nestle the slices into a buttered baking pan. I like to put the rolls into round pans.
Let rise, covered, for at least 2 hours. Rolls can be refrigerated overnight but must be brought up to room temperature before baking. Before baking, brush with more melted butter. Bake at 375 degrees for 20 minutes. Drizzle with icing made from 1/4 cup buttermilk and 2 cups confectioner’s sugar.