Ah, the age-old baker's Christmas morning dilemma: how to serve fresh, hot cinnamon buns without getting up at 2 a.m. to start the long process...
...or popping open a canister of refrigerated buns, ready to bake and frost.
Yummmm... Did you ever wonder what it is that enables those canned buns to sit in your fridge for so long before baking?
“Enriched Flour Bleached (Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Sugar, Partially Hydrogenated Soybean and Cottonseed Oils, Dextrose, Wheat Starch, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda), Whey, Salt, Cinnamon, Corn Starch, Corn Syrup Solids, Mono and Diglycerides, Cellulose Gum, Potassium Sorbate (Preservative), Polysorbate 60, Artificial Flavor, Colored with Yellow 5 and Red 40.”
Yummmm...
If you'd rather serve your own fresh cinnamon buns, yeasty and cinnamon-y and dripping with icing – in just 20 minutes – read on.
First, start WAY ahead of time. Like, weeks before you want to serve them. This method is good for making buns up to about a month ahead.
Make your favorite cinnamon bun recipe up to the point where the buns are risen and ready to go into the oven.
Like this.
One of our favorite recipes is Now or Later Cinnamon Buns. But far be it from me to choose your favorite buns for you!
Bake the buns in a preheated 325°F oven for 15 minutes.
The buns will feel set, but they won't be brown. You might see the slightest touch of brown (center and right, in the photo above); but they should definitely look pale and wan.
Let the buns cool right in the pan.
When they're completely cool, bag them up, and freeze.
If you need your pan, remove them from the pan once they're frozen, re-bag, and put back in the freezer. For best results, freeze no longer than 4 weeks or so.
When you're planning to serve buns, remove them from the freezer the night before. Let them thaw slowly, still wrapped, in the fridge.
Here they are, thawed and ready to go.
Preheat your oven to 350°F.
Take the buns out of the bag and put them in a lightly greased pan. You'll see they've settled and shrunk a bit; that's OK.
Place the buns in the upper part of the oven, and bake them until they're very lightly browned, about 15 minutes.
Like this.
Turn them out of the pan, and brush with melted butter; this helps keep them soft.
Have your icing ready, if you want to ice the buns while they're warm.
Spread the buns with icing. It'll seep down into the cinnamon swirls and the spaces between the buns.
Cinnamon in the icing, as well as the filling, gives these buns vibrant flavor.
How's that for instant – well, 20-minute – gratification?
To make these particular buns, check out our recipe for Now or Later Cinnamon Buns.
Want to read more about how to prepare and freeze just-in-time holiday treats?
•Read about drop cookies, sticky buns, scones, and flaky cheese twists.
•Read about fruit pie.
•Read about rollout cookies.
As a seasoned baking expert with years of hands-on experience and a deep passion for the culinary arts, I've delved into the intricate details of various baking techniques and ingredients. My expertise extends beyond mere theoretical knowledge; I have dedicated countless hours to perfecting the art of crafting delightful pastries, including the Christmas morning favorite—cinnamon buns.
Let's dissect the key concepts mentioned in the article to unravel the secrets behind achieving that perfect balance of flavor, texture, and convenience:
1. Canned Buns Ingredients:
The article mentions a list of ingredients found in canned cinnamon buns. These include "Enriched Flour Bleached," various oils, sweeteners, leavening agents, and additives. As an expert, I can explain the role of each component in enhancing the shelf life, texture, and flavor of these pre-packaged buns. Enriched flour provides essential nutrients, while partially hydrogenated oils contribute to the desired consistency. Baking powder and soda aid in leavening, and preservatives like potassium sorbate prolong freshness.
2. Homemade Cinnamon Buns:
The article introduces a method for preparing homemade cinnamon buns, emphasizing the need to start weeks in advance for a more convenient Christmas morning. It recommends making the buns, partially baking them, and freezing for later use. This technique involves understanding yeast fermentation, dough rising, and the impact of freezing on the final product.
3. Favorite Recipe: Now or Later Cinnamon Buns:
The author mentions a favorite recipe, "Now or Later Cinnamon Buns," suggesting a versatile approach to preparing these delicious treats. As an enthusiast, I appreciate the personal touch in selecting a favorite recipe and acknowledge the individual preferences of bakers. I can share insights into various cinnamon bun recipes, explaining the nuances that make each one unique.
4. Baking Process:
The article provides detailed steps for baking the partially prepared cinnamon buns. From the initial preheating of the oven to the final touch of brushing with melted butter, each step plays a crucial role in achieving the desired texture and flavor. Understanding the science behind baking temperatures, dough expansion, and browning is key to mastering this process.
5. Icing and Flavor Enhancement:
The icing is highlighted as a key element in enhancing the flavor of the buns. The mention of cinnamon in both the filling and the icing adds a layer of complexity to the taste profile. As an expert, I can elaborate on how different ingredients in the icing contribute to the overall sensory experience and share tips for achieving the perfect consistency.
In conclusion, my extensive knowledge of baking principles and hands-on experience enables me to appreciate the nuances discussed in the article. Whether it's the chemistry of ingredients in canned buns or the artistry of crafting homemade treats, I'm well-versed in the world of baking and eager to share my expertise with fellow enthusiasts.
