Cinnamon Bunz Redux
Cinnamon buns are, in my mind, just another vehicle for cream cheese icing. There are so many vehicles for cream cheese icing – carrot cake, spice cake, red velvet cake – but cinnamon buns are the ultimate. I won’t eat them with that crackly glaze stuff. Nope, give me real cream cheese icing or nothin’.
It’s not that I doubted the recipe Maz posted. I knew it would be great. It just suffered from a glaring lack of cream cheese icing. So I present cinnamon bunz redux, this time with cream cheese icing.
First, my observations on the making of the buns:
- Flour surfaces generously. Including your hands. GENEROUSLY.
- If you have a vintage 1970s Sunbeam Mixmaster hand mixer, I do not recommend using it to mix the dough. Unless you want to burn out the motor. In fact, I am amazed that your mixer did not give out, Maz. I abandoned the hand mixer and mixed the dough by hand. I thought of it as exercise.
- For the filling, I used less butter. As I was spreading it out, I thought it looked a little obscene. Besides, I was using butter in the icing so it’s not like the buns suffered for a lack of butter!
- Instead of spreading the buns out on a baking sheet, I put them side-by-side. Just a matter of preference.
Here’s the fun part- the cream cheese icing.
1 cup of confectioners/icing sugar
1/4c / 4tbsp / 2 oz / 55g butter (half a stick), room temperature
4 oz / 110g cream cheese (half a brick), room temperature
1/2 tsp / 2.5ml vanilla extract
Mix all the ingredients together until well-mixed and fluffy. Spread over rolls right before serving! Store in refrigerator.