Hazelnut Cinnamon Buns

17 Oct

Do you ever feel like whipping butter is just too much of an effort sometimes?

Reading a recipe that calls for softened or room temperature anything…does it put you off?

I can’t be the only one. There are times when I crave a chocolate chip cookie or a bundt cake (what, you don’t crave bundt cake?) but settle for a a simple quick bread or pudding.

Heck, the epitome of laziness is giving in to my secret addiction to Timbits or chocolate covered peanut mnm’s. No judgement; sometimes we just want to get the sugar to our mouths in the least amount of time with the least amount of effort.

There are, however, those times when you’ve got a big fat juicy chunk of time on your hands, plenty of baking “accoutrements” and that one baked good worth every step… every minute of your time.

I came across one of these opportunities. Of course, it was cinnamon bun time.

This recipe is a simple sweet dough, that interestingly enough calls for cream cheese to get folded in as well.

The end result is a soft but flakey, sweet and nutty mouthful of guilt ridden gooey heaven.

Sometimes, it’s just 100% worth it. Trust.

Hazelnut Cinnamon Buns

adapted from Joy the Baker

Dough

1 package active dry yeast

1/4 cup warm water

1/2 teaspoon, plus 1/4 cup sugar

1/2 cup milk at room temperature

2 Tablespoons light brown sugar

1/2 teaspoon vanilla extract

1 egg

1 egg yolk

2 3/4 cups all-purpose flour, plus more for kneading

3/4 teaspoon salt

1/2 cup unsalted butter, at room temperature, plus more for the pan

Combine the water with the yeast and the 1/2 tsp sugar. Stir, then wait for 10 minutes until the mixture is frothy. Add the milk, the rest of the sugar, vanilla and egg. Stir to combine, then add the flour and salt. Knead for about 4 minutes before incorporating the butter and kneading for about 6 more minutes. It will be sticky but don’t fret. Place it in a greased bowl and let rise until doubled in size (about 1 1/2 to 2 hours)

Filling

1/2 cup sugar

1/4 cup dark brown sugar

1/2 cup finely chopped hazelnuts

1 Tablespoon ground cinnamon

1/2 teaspoon salt

2 Tablespoons maple syrup

4oz softened cream cheese

4tbsp melted butter

Combine all ingredients except for the cream cheese and butter (set that aside) Easy peasy.

Put the dough onto a well floured surface and knead well until it is no longer sticky. Let it rest for 5 minutes before rolling into a 10 by 10 inch square. Spread the cream cheese and then fold the dough into thirds. then fold into thirds the other way. Roll that out into a rectangle. Brush with butter, then spread the filling out over the whole rectangle. Roll into a log, then slice into 8 even pieces.

Place in a dish and let rise for 2 hours, or you can also refrigerate them overnight at this point.

Bake at 375F for about 30 minutes until they’re a healthy golden brown.

Brush the buns with some more melted butter when they come out of the oven, and then drizzle with icing after they’ve cooled for 5 minutes.

Icing

2 cups confectioners’ sugar

1/4 cup buttermilk

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