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…