As a company, King Arthur Flour (KAF) has evolved immensely over the course of time from a small specialty baking store with an in-house bakery to an iconic tourist destination with a massive store, bakery, and cafe. At it’s core, though, the company hasn’t lost its values, it’s simply grown in size. Which is rare.
You can still call the Baker’s Hotline and speak to a live, knowledgable baker who will be able to answer almost any question. They’ll even try to give you substitutions to their speciality ingredients if you don’t access to them. Their website is now a plethora of information about baking because of all their in-house testing and information on their blog, and their baking education center has only gotten better with more offerings and a bigger facility.
Even when you post on Twitter, they will respond!
Does your kitchen smell heavenly right about now? Like toasting butter and cinnamon-sugar? Yum! Kye@KAF
— KingArthurFlour (@kingarthurflour) October 27, 2018
In short, KAF has earned their stripes, and deserves being hailed as one of the best baking specialist around. If you’re ever in or around the Norwich, VT area, it’s worth your time to go by or even take a class. Even if you’re an experienced baker, you will garner something from one of their classes.
While many of their recipes highlight signature ingredients KAF carries or has made specifically for them, these ingredients are well worth the cost. More often than not, KAF will give you very viable alternatives to these signature products in the recipes, and you will be pleased with the outcome. But I will say this, sometimes, those signature ingredients make all the difference in the recipe.
Before the ubiquitous nature of the Internet and KAF’s website, the company sent out a regular catalogue with recipes. They still do, but the older recipes that showed up in their catalog hold a special place in my heart; many of them cannot be found online today. Maybe it’s the fact that they were some of the first recipes I made, maybe it’s because it’s nostalgia, maybe it’s because they’re a bit more intensive, but all the better because of it, but some of these older catalog recipes are just the best out there.
There are cinnamon bun recipes galore on KAF’s website now, but this one is one of the best I’ve tasted…ever.
This is a simple recipe, albeit time consuming – like any bread recipe is time consuming. The end results are well worth the effort. And you can start this the night before, and let the individual buns rise overnight in the fridge. AKA ready to bake in the morning 😉
It’s a dump everything in the mixer kinda dough, knead, and let rise:
Mix the cinnamon filling:
Smear on the filling:
Roll into a log:
Slice into rolls, let rise:
Bake, and let your house smell like cinnamony heaven:
And the piazza de resistance, the icing… make sure to use heavy cream to get that thick consistency:
Happiness is a warm cinnamon bun…
These are the quintessential cinnamon buns, stuffed with rich filling and drizzled with thick, white icing. Delicious for breakfast, as an afternoon snack with coffee or tea, or even as dessert!
- 3 1/2 cups King Arthur Flour (KAF) Perfect Pastry Blend
- 2 tsp instant yeast
- 3 tbsp sugar
- 1 tbsp granular lecithin optional, but helpful
- 2 tbsp KAF Baker's Special Dry Milk or nonfat dry milk
- 1 1/4 tsp salt
- 1 large egg + water to make 1 cup
- 1 tsp Sweet Dough Flavor or vanilla extract
- 2 tbsp butter soft
- 3/4 cup Baker's Cinnamon Filling
- 1/4 cup water
- 1/2 cup cinnamon chips or KAF Cinnamon Sweet Bits or raisins, nuts, or chocolate chips
- 3 tbsp heavy cream or 2 tbsp water
- 1 cup glazing sugar or confectioners' sugar
Mix and knead all the dough ingredients - by hand, by mixer, or bread machine - to form a soft, smooth dough. Place in a greased bowl, cover, and allow to rise in a warm place for 1 - 1 1/2 hours; it should almost double in size.
Mix the Baker's Cinnamon Filling with the water. Set it aside.
Turn the dough onto a lightly greased working surface and roll it into a rectangle measuring about 8"x24".
Spread a thin layer of cinnamon filling over the dough, leaving about 1" uncovered on the short side nearest you. Sprinkle with cinnamon chips or Cinnamon Sweet Bits.
Starting with the short edge covered with filling, roll the dough into a log.
Using a serrated knife, gently "saw" the log into 6 equal pieces. Place each bun on a cookie sheet, covered in parchment, about 2" apart. Press down on each bun slightly.
Cover the buns, letting them rise in a warm place for about 45 - 75 minutes, until they're quite puffy.
Bake the buns in a preheated 350F oven for 20-25 minutes, or until golden brown. Remove them from oven, letting them cool on pan for 10 minutes.
When still slightly warm, frost them.
Mix the heavy cream and confectioners'/glazing sugar to make a creamy glaze; use water for a thinner glaze. Drizzle icing over still warm buns.