Here we have your standard dough ingredients, all mise'd and ready to go.
Let's not forget the bowl full of sugar, cinnamon, and a pinch of salt, for the filling:
A little TV magic and what felt like six hours later and we've got this:
Some sickly-looking creatures ready to be popped into the fridge for oh, say, 16 hours. Not before I sampled the filling, of course. AHEM.
Take them out, put them in a cold oven with a pan of boiling water beneath them for about an hour, and you get something like this:
Festively plump cinnamon rolls!
Bake them for a half hour and then you're ready for another filter effect:
Let them cool as long as you can stand, pile a crapload of maple-cream-cheese-buttercream frosting on there, and you're ready for a (dunh duh duhhhh):
OK, I lied. this one isn't instagram. It's just me drawing on a crappy photo in an attempt to make it prettier for you, my internet friends. You get what you pay for, folks!
Here is the recipe I used, in case you want to make your own Instagram Cinnamon Buns:
Instagram Cinnamon Buns:
4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray
8 ounces light brown sugar, approximately 1 cup packed
1 tablespoon ground cinnamon
3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons
Frosting (I used leftover maple cream cheese buttercream frosting from this recipe):
For the dough: whisk the egg yolks, whole egg, sugar, butter, and buttermilk together. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Add all but 3/4 cup of the remaining flour and stir together. Turn out onto counter and knead for 5 minutes. Add more flour if necessary. Knead another 5 minutes or so. Oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter. Sprinkle the filling mixture over the dough; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Slice the cylinder into 12 pieces. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
Preheat the oven to 350 degrees F.
When the oven is ready, place the rolls on the middle rack and bake until golden brown, , approximately 30 minutes.
While the rolls are cooling slightly, make the icing (or just get your leftover frosting out of the fridge, and eat some while no one is looking.) Spread over the rolls and serve immediately. Eat six or seven in a row, and tell everyone you made a half batch. Ha!
What's your weakness, loves? Mine is clearly sweets - especially sweets of the cookie, cake or pastry variety. If it combines butter, sugar, and a hot oven, it's a sure bet in my house.