No scented candle will ever make your home scent pretty much as good as these cinnamon buns baking within the oven. It’s not simply the aroma, both: these mushy, fluffy buns spiraled round brown sugar-cinnamon filling and topped with a candy buttermilk glaze are the feel-good/taste-good winner of the vacation season.
These buns are comparatively straightforward to make, even when you’ve got by no means labored with yeast earlier than. They’re time-consuming — however in an excellent, household challenge type of method. (No baby or grandparent will miss the chance to spoon the glaze over these pillows of goodness.) And the payoff is all the things a vacation brunch deal with must be.
SKILLET CINNAMON BUNS
¾ cup + 2 tablespoons buttermilk, divided
3 tablespoons granulated sugar
1 (.75 ounce) packet lively dry yeast
2 giant eggs
½ teaspoon salt
3 cups all-purpose flour
7 tablespoons + 2 teaspoons unsalted butter (room temperature)
1 cup brown sugar
1 ½ teaspoons cinnamon
1 cup confectioners’ sugar
½ teaspoon vanilla extract
1. Heat ¾ cup of the buttermilk to 100-105 levels in a small saucepan. (Use an instant-read thermometer to make sure the temperature doesn’t go above 105 levels. Whether it is too sizzling, it may kill the yeast and whether it is too chilly the dough will rise too slowly). Whisk the nice and cozy buttermilk, granulated sugar and yeast in a bowl and let it sit till is frothy, about 5 minutes. Pour it into the bowl of an electrical mixer, add the eggs and salt and beat on medium velocity till mixed.
2. Add 2 ¾ cups of the flour and blend on medium (use the dough hook attachment when you’ve got one) till a clean dough varieties. (It’s a lumpy mess if you start). Cut back the mixer velocity to low and add 4 tablespoons of the butter and 1 tablespoon of the remaining flour. Add the remaining flour, 1 tablespoon at a time, till the dough is clean and mushy (not sticky.) Switch to a frivolously oiled bowl, cowl with plastic wrap, and let it rise in a warmish place till it’s doubled in measurement, about 1 to 1 ½ hours.
3. In the meantime, minimize a circle of parchment paper giant sufficient to line the underside and sides of your 12-inch oven-safe skillet. (You have to to pleat the paper on the edges to make it lie pretty flat in opposition to the pan.) Spray the parchment with cooking spray.
4. Make the filling: mix the brown sugar and cinnamon. When the dough has risen, press it down within the bowl, then flip it out onto a frivolously floured floor. Knead it two or 3 times, then roll it out right into a 20- by 12-inch rectangle. Unfold 3 tablespoons of the softened butter over the dough and sprinkle with the cinnamon sugar.
5. Beginning with the lengthy edge, roll the dough up pretty tightly. Slice it throughout in 16 even items. Place the slices, minimize aspect going through up, within the skillet. Cowl with plastic wrap and let the buns rise half-hour. (If you wish to put together them prematurely, after they rise, cowl and refrigerate.)
6. Preheat the oven to 350 levels. Take away the plastic and bake the buns till they’re browned and cooked by means of, 25 to 27 minutes. Cool 20 minutes.
7. Make the glaze: soften the remaining 2 teaspoons butter and mix with the confectioner’s sugar, remaining 2 tablespoons buttermilk, and the vanilla. Drizzle the glaze over the buns with a spoon and let set not less than 10 minutes earlier than serving.