Mmm...Cinnamon Gluteus maximus (aka Cinnamon buns/rolls)

I am one of those bakers that enjoy creating tasty treats, but do not gorge on what I create. For me, the process of creating and presenting the final product is my favorite part out of the cycle. I have very little desire to eat what I make. As a result, I often need to find victims...err lovely friends to give my goodies to.

Cinnamon Rolls with cream cheese icing.

Cinnamon rolls was on my "to-make-and-give-away" list. I wanted to make small 3 to 5 bites sized rolls instead of the ginormous regular-sized buns so it would be less of a sugar overload. Because my family dislikes fat-filled diabetic causing goodies, I was forced to wait...and wait...and wait some more...until...

Some sucker requested me to make cinnamon buns. It all started, because I was teasing one of JSB's friends. She was telling me how her friend has been making banana muffins for weeks, because he always had ripe bananas at home. I told her to tell her friend to make some with cream cheese filling, because I've been craving for some banana muffins stuffed with cream cheese. Like everything else in life, nothing is free. He was reluctant to bake me muffins until I offered to make him anything in return. He excitedly choose cinnamon buns in <3 shaped. yeah....Cute, but I can't be caught flirting with high schoolers by making heart-shaped buns and sending wrong messages to teenagers. Yeesh, I'm gonna get my ass sent to jail.

After much thought, I settled on a recipe by Paula Deen. I planned on making smaller buns (approx 3 inches in diameter), which yielded about 30 rolls. I decided to make 2 toppings: sugar glaze and cream cheese icing.

 Icing the buns.

Because cinnamon buns taste the best fresh out of the oven, I made the important decision to bake it in the morning for JSB to bring it to school. I made her three trays (1 cream-cheese icing and 2 sugar glazed).

Before cutting the rolls.

In order for me to have enough time in the morning to bake it, I made the dough the night before and shoved the dough in the fridge overnight.

Pre-rising.

After rising.

I woke up at 5:30 AM in the dark the next day to preheat the oven and to bring the dough to room temperature.

Fresh out of the oven.

While the buns were baking, I made the icing. As soon as JSB was ready to leave the house, I gave her three trays in a bag for her to bring to school and share with her friends.

Sugar glazed.

The verdict: her friends thought the buns were good, but not enough sugar (aka icing). Because pastry drenched in sugar puts me off, I intentionally lightly drizzled the icing on the buns. However, I forgot that highschoolers adore sugar and fat overkill. The high schoolers loved the sugar glazed rolls, but JSB and I preferred the cream cheese frosting.

Cinnamon bun side-view.

Cinnamon Rolls
Recipe from Paula Deen

Ingredients:

Dough
1/4 oz package yast
1/2 cup warm water at 110 degrees Fahreinheit
1/2 cup milk at 110 degrees Fahreinheit
1/4 cup sugar
1/3 cup better, melted
1 tsp salt
1 egg
3 1/2 to 4 cups flour

Filling 
(I felt her filling was a bit excessive so I lowered the amount of butter and sugar)
3 tbsp butter, melted
1/2 to 3/4 cup brown sugar
1 1/2 tbsp cinnamon (I used Saigon cinnamon)

Directions:

1. Heat oven to 350 degrees F.
2. In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
3. When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
4. Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
5. Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

Sugar Glaze
Adapted from Paula Deen

Ingredients:
1 tbsp butter
1/2 cup sugar
1/4 tsp vanilla
1 1/2 tbsp hot water

Directions:

1. Mix butter, sugar, and vanilla.
2. Add water until glaze reaches desired consistency.

Sugar glazed bun.

Cream Cheese Icing
Adapted from Alton Brown

Ingredients:
1 1/4 oz cream cheese, softened
1 1/2 tbsp milk
3/4 cup powdered sugar

Directions:

1. Whisk cream cheese until creamy.
2. Add milk until combined.
3. Sift in powdered sugar and mix until smooth.

Cream cheese icing.