Mmm... cinnamon buns

There's something rich and sinful about homemade cinnamon buns. Rich, buttery, pull-apart not-quite-bread, not-quite-pastry buns are achieved with an eggy brioche dough, which is wrapped around a layer of dark brown sugar, cinnamon raisins and pecans. Cooked to a golden brown, the crisp edges are then softened with a simple cream cheese icing. A weekend endeavour, they are a labour of love with long rising intermissions. Start them the night before if you want a morning treat and let them rise in the fridge. Serve with a strong cup of coffee or tea, and you've got a decadent way to start your Sunday morning.

Cinnamon bunsStart your brioche with a sponge to make sure your yeast is active.

Take 1/3 cup warm milk, one room temperature egg, 2 1/4 teaspoons active dry yeast, 2 cups unbleached flour.

Mix the egg and milk together, add 1 cup of flour and the yeast. Combine well. Sprinkle remainaing cup over sponge and let sit for 30 minutes. Large fissures will form in the flour as the yeast develops, this is how you will know it's ready. *Note, if you intend to make your dough in a stand mixer, it would be wise to do this part in the mixer's bowl.

Next you want to add the following ingredients to your sponge

1/3 cup sugar

1 tsp salt

4 large eggs, lightly beaten

1 cup flour

 If using a mixer, user your dough hook for this step. Mix together first on low speed. When ingredients start to come together add another 1/2 cup flour. Let mix for 15 minutes, or knead for 15 minutes.

 Take 1 1/2 sticks of butter and place between two sheets of plastic wrap. Beat with a rolling pin until smooth and flat, but not greasy or oily. Add to dough mixture a couple of tablespoons at a time, incorporating after each addition. Finish with up to three more tablespoons of flour, if needed to bring dough together, kneading for another 10 minutes.

Place dough in a well buttered bowl and let proof, covered with plastic wrap, at room temperature.

Once dough has risen for 2 to 2 1/2 hours, deflate by pulling one edge into centre and pressing down. Continue pulling edges all around ball of dough until complete. Let rise again for another 4 hours (or overnight) in the refrigerator.

You are now ready for your filling

1/2 cup butter

1 cup dark brown sugar

1/2 cup raisins

1/2 cup chopped pecans

4 or 5 tbsp of ground cinnamon

 On a lightly floured work surface, roll out your dough to a 24 by 16 inch rectangle. Spread with a generous amount of softened butter about 1/2 cup over dough. Sprinkle with brown sugar, cinnamon and top with pecans and raisins.

Roll the widest part in a tight roll, and slice 1 1/2 inch pieces. Place in a well greased 13 x 19 pan and let proof for 1/2 hour.

Preheat your oven to 350F while your rolls are proofing. Bake in oven about 20 minutes until edges are dark golden brown. 

Meanwhile, make icing.

1/3 cup butter

1/3 cup cream cheese

1 cup confectioner's sugar

1/4 tsp almond extract

Cream together until a smooth paste is achieved.

Spread over buns hot out of the oven.