kitchen classics
COZY UP YOUR KITCHEN WITH THIS
GIANT CINNAMON BUN RECIPE by NewsCanada . com
The scent of a freshly baked cinnamon bun unfailingly invites a smile , but when a single giant bun is pulled from the oven , applause is in order . Get the whole family cheering with this delicious new take on a classic morning treat by chef Anna Olson .
Start preparing the dough the day before so it can firm up overnight . For best results , bake using the LG ProBake Convection Slide-in Range with AirFry . The oven promotes a perfectly golden-brown crust while the amplified circulation from the air fry feature coaxes the best “ lift ” from the dough , so it rises evenly as it bakes .
GIANT GLAZED CINNAMON BUN
Prep time : 25 minutes , plus rising time Cook time : 50 minutes Serves : 12
INGREDIENTS : Dough
• 3 ¾ cups all-purpose flour
• 2 tbsp granulated sugar
• 2 ¼ tsp instant dry yeast
• 1 tsp fine salt
• ½ cup hot water
• ½ cup cold 1 % milk
• 2 large eggs , room temperature
• ½ cup unsalted butter , room temperature , cut in pieces
Filling
• ½ cup unsalted butter , room temperature
• 1 cup brown sugar , lightly packed
• 1 tbsp ground cinnamon
Glaze
• 1 cup icing sugar
• 2 tbsp 1 % milk
• ½ tsp vanilla extract
DIRECTIONS :
1 . For the dough , measure flour , sugar , yeast , and salt in a stand mixer bowl . Stir hot water and milk together in a small container . Add milk mixture and eggs to bowl and start the mixer on low , letting it go for a minute or two until the dough is almost combined . Add butter , a few pieces at a time , while mixer is on . Increase speed by one level and continue mixing until dough looks smooth , about 6 minutes .
2 . Transfer dough to an ungreased bowl , cover with plastic wrap and let it sit on the counter for an hour . Refrigerate overnight ( 6 to 24 hours ).
3 . For the filling , beat butter by hand to smooth it out , then add brown sugar and cinnamon , beating well .
4 . Grease a 9-inch springform pan . Turn dough out onto a lightly floured surface and roll into a 12 × 18-inch rectangle about ½ an inch thick . Spread filling over dough .
5 . To make the giant spiral , cut dough lengthwise into four strips . Roll up one strip from the short side . When you reach the end , overlap the end with the short end of the next strip and continue rolling up into a spiral . Repeat with the last two pieces of dough so you have one giant spiral .
6 . Place spiral into the pan and flatten dough with your palm so it almost reaches the edges . If using the LG ProBake Convection Slide-in Range with AirFry , place uncovered bun in the oven and set to proof for an hour . If using a conventional oven , cover pan with a tea towel and let sit on the counter for about an hour until the bun fills the pan — you ’ ll see the center pushes up a little when it rises .
7 . Preheat oven to 350 ° F ( 180 ° C ), or , if using a conventional oven , preheat to 375 ° F ( 190 ° C ). Bake for about 50 minutes , until a rich golden brown . Cool on a rack for 30 minutes , then remove from pan before glazing .
8 . For the glaze , whisk the icing sugar , milk and vanilla together until smooth . Use the whisk to drizzle glaze over the bun . Let it set for 15 minutes before slicing into wedges to serve .
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