Cast Iron Cinnamon Buns-ATK
"ATK figured out a quicker rise by supplementing the yeast in the dough with baking powder. Two minutes of hand kneading and a single 30-minute rise are enough to give the extra-leavened dough long-risen flavor and texture."
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Yields:
-
8 Rolls
ingredients
-
CINNAMON BUNS
- 3⁄4 cup packed dark brown sugar (5 1/4 ounces)
- 8 tablespoons unsalted butter, melted (divided)
- 6 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1⁄8 teaspoon ground cloves
- salt, as designated in recipe instructions
- 2 3⁄4 cups all-purpose flour
- 2 1⁄2 teaspoons baking powder
- 1 1⁄4 cups warm whole milk (110 degrees)
- 4 teaspoons instant yeast or 4 teaspoons fast rise yeast
-
GLAZE
- 3 ounces cream cheese, softened
- 1 cup confectioners' sugar
- 2 tablespoons unsalted butter, melted (if using salted butter, omit salt below)
- 2 tablespoons whole milk
- 1⁄2 teaspoon vanilla extract
- 1⁄8 teaspoon salt
directions
- FOR THE CINNAMON BUNS: Combine brown sugar, 1 tablespoon melted butter, 1/4 cup granulated sugar, cinnamon, cloves and 1/8 teaspoon salt in bowl; set aside.
- Whisk flour, baking powder and 3/4 teaspoon salt together in large bowl. In separate bowl, whisk together milk, yeast, 2 tablespoons melted butter and remaining 2 tablespoons granulated sugar until yeast dissolves. Stir yeast mixture into flour mixture with rubber spatula until dough comes together (dough will be sticky).
- Transfer dough to lightly floured counter and knead to form smooth, round ball, about 2 minutes. Roll dough into 12 by 9-inch rectangle with long side facing you. Brush 2 tablespoons melted butter over dough, leaving 1/2-inch border at edges. Sprinkle sugar mixture over butter, leaving 3/4-inch border at top edge, and press lightly to adhere. Roll dough away from you into firm cylinder, keeping roll taut by tucking it under itself as you go. Pinch seam and ends closed. If necessary, gently reshape log to be 12 inches in length with even diameter.
- Grease 10-inch cast-iron skillet with 1 tablespoon melted butter. Using serrated knife, cut (trying not to press down excessively) cylinder into 8 pieces and arrange cut side down in prepared skillet. Cover buns loosely with plastic wrap and let rise for 30 minutes.
- Adjust oven rack to middle position and heat oven to 350 degrees. Brush tops of buns with remaining 2 tablespoons melted butter, transfer skillet to oven and bake until buns are well browned and filling is melted, 25 to 30 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let buns cool for 10 minutes.
- FOR THE GLAZE: Whisk all ingredients together in bowl until smooth. Being careful of hot skillet handle, spread glaze evenly over buns. Serve.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
