Recipe: Daring Bakers Challenge: Chai Spice Cinnamon Buns with Maple Glaze
This Daring Bakers challenge proves that I am still a New Englander at heart. With this Daring Bakers challenge and fall here (I can feel it even if I can’t see it here in Florida), my mind was brought back to those wonderful autumn days in New England. Days filled eating products made with sweet, local, maple goodness, pastries enjoyed with Maple Lattes or very often a warming cup of steaming hot Chai Tea. I have been yearning for the tastes of fall and I guess I am feeling inspired since it is only a few weeks until Roberto and I head to New England to visit family and friends during our most favorite season of the year. So this pastry is an ode to Autumn in New England.
In this challenge: Cinnamon Buns and or Sticky Buns we were allowed certain modifications, like changing around the spices. I have always enjoyed cinnamon buns over the years, but it is not a treat I often allow myself to indulge. Therefore, I decided since I am being forced to make them for this challenge, I might as well do them up in total Jenn fashion.
I love Cardamom, so I knew that I wanted this to be the focal spice in my cinnamon buns. See anything wrong with that statement: Cardamom as the focal point for Cinnamon buns? So clearly I needed to add cinnamon to the spice mix – it is afterall in the NAME of the pastry! Anyway, this being fall and with me already in the Chai Tea/ New England mindset I thought if I add a bit of ginger then I am really doing all the spices that go into Chai. What goes so well with Chai in my mind? Maple. So a plan came together straight from my New England Soul: adding pure VT maple syrup to my fondant glaze and topping the buns with toasted almond slices. I hope you enjoy these!
Cinnamon and Sticky Buns
(from Peter Reinhart’s The Bread Baker’s Apprentice)
Daring Bakers Challenge #10: September 2007
Host: Marce (Pip in the City)
Allowed Modifications:
• You can mix up the spices to your liking. Meaning you don´t have to use cinnamon if you don´t like it. I´m thinking you could use ginger, allspice, cardamom, etc. (Personally, I´m going to leave the sticky buns as they are and mix up spices in the cinnamon buns)
• You can do both cinnamon and sticky buns or choose one.
• You don´t have to use nuts for the sticky buns if you are allergic or you don´t like nuts.
• You don´t have to use raisins for the sticky buns, and you can substitute the raisins for any other dried fruit you like and think would work with the other flavors.
• Recipe ingredient exception allowed only if allergy or an ingredient not available or cost prohibitive in your region
Days to Make: One (1)
Active/Resting/Baking Time: 15 minutes to mix, 3 1/2 hours fermentation/shaping/proofing, 20 – 40 minutes to bake
Recipe Quantity: Eight(1) – twelve (12) large rolls or twelve (12) – sixteen (16) small rolls
Making the Dough
Ingredients:
6 1/2 tablespoons (3.25 ounces) granulated sugar
1 teaspoon salt
5 1/2 tablespoons (2.75 ounces) shortening or unsalted butter or margarine
1 large egg, slightly beaten
1 teaspoon lemon extract OR 1 teaspoon grated zest of 1 lemon
3 1/2 cups (16 ounces) unbleached bread or all-purpose flour
2 teaspoons instant yeast*
1 1/8 to 1 1/4 cups whole milk or buttermilk, at room temperature OR 3 tablespoons powdered milk (DMS) and 1 cup water
1/2 cup cinnamon sugar (6 1/2 tablespoons granulated sugar plus 1 1/2 teaspoons ground cinnamon, or any other spices you want to use, cardamom, ginger, allspice, etc.)
White fondant glaze for cinnamon buns or caramel glaze for sticky buns (at the end of the recipe.)
Walnuts, pecans, or other nuts (for sticky buns.)
Raisins or other dried fruit, such as dried cranberries or dried cherries (for sticky buns, optional.)
*Instant yeast contains about 25% more living cells per spoonful than active dry yeast, regardless of the brand. Instant yeast is also called rapid-rise or fast-rising.
Step 1 – Making the Dough: Cream together the sugar, salt, and shortening or butter on medium-high speed in an electric mixer with a paddle attachment (or use a large metal spoon and mixing bowl and do it by hand).
Note: if you are using powdered milk, cream the milk with the sugar, and add the water with the flour and yeast. Whip in the egg and lemon extract/zest until smooth.
Then add the flour, yeast, and milk. Mix on low speed (or stir by hand) until the dough forms a ball.
Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
Step 2 – Fermentation: Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
Step 3 – Form the Buns: Mist the counter with spray oil and transfer the dough to the counter.
(A) Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to the pin. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Don´t roll out the dough too thin, or the finished buns will be tough and chewy rather than soft and plump.
(B)Sprinkle the cinnamon sugar (or in my case chai-spice sugar)over the surface of the dough and
(C) roll the dough up into a cigar-shaped log, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 8 to 12 pieces each about 1 3/4 inches thick for larger buns, or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.)
Step 4 – Prepare the Buns for Proofing:
For cinnamon buns: line 1 or more sheet pans with baking parchment. Place the buns approximately 1/2 inch apart so that they aren´t touching but are close to one another.
For sticky buns: coat the bottom of 1 or more baking dishes or baking pans with sides at least 1 1/2 inches high with a 1/4 inch layer of the caramel glaze. Sprinkle on the nuts and raisins (if you are using raisins or dried fruit.) You do not need a lot of nuts and raisins, only a sprinkling. Lay the pieces of dough on top of the caramel glaze, spacing them about 1/2 inch apart. Mist the dough with spray oil and cover loosely with plastic wrap or a food-grade plastic bag.
Step 5 – Proof the Buns: Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size. You may also retard the shaped buns in the refrigerator for up to 2 days, pulling the pans out of the refrigerator 3 to 4 hours before baking to allow the dough to proof.
Step 6 – Bake the Buns:
Preheat the oven to 350°F (175°C) with the oven rack in the middle shelf for cinnamon buns but on the lowest shelf for sticky buns.
Bake the cinnamon buns for 20 to 30 minutes or the sticky buns 30 to 40 minutes, or until golden brown. If you are baking sticky buns, remember that they are really upside down (regular cinnamon buns are baked right side up), so the heat has to penetrate through the pan and into the glaze to caramelize it. The tops will become the bottoms, so they may appear dark and done, but the real key is whether the underside is fully baked. It takes practice to know just when to pull the buns out of the oven.
Step 8 – Cool the buns:
For cinnamon buns, cool the buns in the pan for about 10 minutes and then streak white fondant glaze across the tops, while the buns are warm but not too hot. Remove the buns from the pans and place them on a cooling rack. Wait for at least 20 minutes before serving.
For the sticky buns, cool the buns in the pan for 5 to 10 minutes and then remove them by flipping them over into another pan. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving.
Toppings for the Buns:
White fondant glaze for cinnamon buns
Cinnamon buns are usually topped with a thick white glaze called fondant. There are many ways to make fondant glaze, but here is a delicious and simple version, enlivened by the addition of citrus flavor, either lemon or orange. You can also substitute vanilla extract or rum extract, or simply make the glaze without any flavorings.
Sift 4 cups of powdered sugar into a bowl. Add 1 teaspoon of lemon or orange extract and 6 tablespoons to 1/2 cup of warm milk, briskly whisking until all the sugar is dissolved. Add the milk slowly and only as much as is needed to make a thick, smooth paste.
When the buns have cooled but are still warm, streak the glaze over them by dipping the tines of a fork or a whisk into the glaze and waving the fork or whisk over the tops. Or, form the streaks by dipping your fingers in the glaze and letting it drip off as you wave them over the tops of the buns. (Remember to wear latex gloves.)
Caramel glaze for sticky buns
Caramel glaze is essentially some combination of sugar and fat, cooked until it caramelizes. The trick is catching it just when the sugar melts and lightly caramelizes to a golden amber. Then it will cool to a soft, creamy caramel. If you wait too long and the glaze turns dark brown, it will cool to a hard, crack-your-teeth consistency. Most sticky bun glazes contain other ingredients to influence flavor and texture, such as corn syrup to keep the sugar from crystallizing and flavor extracts or oils, such as vanilla or lemon. This version makes the best sticky bun glaze of any I´ve tried. It was developed by my wife, Susan, for Brother Juniper´s Cafe in Forestville, California.
NOTE: you can substitute the corn syrup for any neutral flavor syrup, like cane syrup or gold syrup.
1. In the bowl of an electric mixer, combine 1/2 cup granulated sugar, 1/2 cup firmly packed brown sugar, 1/2 teaspoon salt, and 1/2 pound unsalted butter, at room temperature.
2. Cream together for 2 minutes on high speed with the paddle attachment. Add 1/2 cup corn syrup and 1 teaspoon lemon, orange or vanilla extract. Continue to cream for about 5 minutes, or until light and fluffy.
3. Use as much of this as you need to cover the bottom of the pan with a 1/4-inch layer. Refrigerate and save any excess for future use; it will keep for months in a sealed container.
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This challenge really was great. I enjoyed working with the dough. I have an very old stand mixer that does not have a paddle. So I HAD to knead the dough by hand. It was good for me, it really was. I needed to get down with dough. It was not bad at all. This was a very smooth challenge for me and I am extremely pleased and encouraged with the results! Thanks Marce for coming up with this truly enjoyable challenge!
Laurie - September 30, 2007 at 9:37 am
Your photos are beautiful, as are your buns! Fantastic job!
kat - September 30, 2007 at 10:01 am
I love chai! This sounds delicious!
Meeta - September 30, 2007 at 10:03 am
Wow! What a combination of lovely flavors Jenn. Perfect!
Hilda - September 30, 2007 at 10:23 am
Those look so incredibly wonderful, it makes me want to run out and make some more cinnamon buns, or attempt the sticky buns (but then I’d have to eat them all myself!) in any case, I’m going to try the maple glaze since I reacted allergically to the fondant glaze.
Figs Olives Wine - September 30, 2007 at 10:31 am
They look beautiful, you fabulous baker, you! As soon as I saw the title, I knew you were dreaming of your upcoming trip to New England, and I adore the cardamom touch here. So nice in baked goods when it gets a bit chilly. Lovely, innovative post!
Deb - September 30, 2007 at 10:57 am
I worked in a small tea shop here a couple of years ago and I loved when a customer order the Chai Tea. It has such a distinct aroma that is quite comforting. These look delicious, and being Sunday morning, wish I had one to go with my tea!
Marce - September 30, 2007 at 11:34 am
Great minds do think alike! I also did a chai spice mix for the “cinnamon” buns, and it works like a charm. Your buns look terrific and I´m gonna try your maple glaze next time.
Anne - September 30, 2007 at 11:35 am
I think chai spicing was a really good move! And maple in the glaze – oh, yum! Brilliant idea!
Jenny - September 30, 2007 at 1:13 pm
What a lovely job you did! And kneading by hand is therapeutic, isn’t it? 🙂
kellypea - September 30, 2007 at 2:23 pm
So many people used cardamom, I’m convinced I should have since it’s a favorite. And the maple? Now that sounds scrumptious! Totally a keeper — especially if I add the apples I should have added.
Maryann - September 30, 2007 at 3:56 pm
Chai sounds wonderful 🙂
Dolores - September 30, 2007 at 4:24 pm
Chai cardamom buns with maple. Yet another combination I’m going to have to try!
Anh - September 30, 2007 at 5:29 pm
I like your interpretation of these buns. They look amazing.
breadchick - September 30, 2007 at 6:02 pm
Jen, I am so with you about these being a touch-stone to New England. Even though CT is technically part of NE, it sometimes feels more like the Middle Atlantic and making these for this month’s challenge made me long for the long winding roads of Western MA/VT. Great job on these and I think after your gushing, I’m adding cardamom to my next batch.
peabody - September 30, 2007 at 6:03 pm
Chai, what a great idea. Well done.
Chris - September 30, 2007 at 7:20 pm
Chai? What a great idea! Well done.
Abigail - September 30, 2007 at 7:48 pm
Oh, scrumptious looking! I think I might just have to hop a plane from Japan and come help you devour those puppies.
Sylvia - September 30, 2007 at 8:18 pm
Wow! What a combination of flavor,The ordinary cinnamon rolls became a exotic treat.And what a job too.You are a great baker. Well done
Lisa - September 30, 2007 at 9:34 pm
Okay after reading this.. you have so inspired me. I am going to do a combo of chai spices with diced apples and a maple glaze. HOLY COW!
Beautiful pictures, Jenn!
xoxo
Tartelette - September 30, 2007 at 10:35 pm
Great shots! I totally agree on the cardammom and I love that maple glaze! Congrats on a beautifully mastered challenge.
Dharm - October 1, 2007 at 12:28 am
As usual you’ve done a great job. And this from someone who said she was afraid of baking!! Well done my friend! And I love the photos and the mix of spices
Peter - October 1, 2007 at 6:56 am
Greay buns Jenn! Is there nothing better than the aroma of cinnamon in the morn’?
The Leftover Queen - October 1, 2007 at 7:29 am
Thanks everyone so much for your comments! I encourage those of you who have not joined the Daring Bakers and love Cinnamon Buns to try this recipe out for yourselves. It was very easy to execute and the recipe was very good! I am sitting here sipping my morning MAPLE latte and just reveling in the Autumn-ness of it all! 🙂
Hi Laurie! Thanks so much!
Hi Kat! Thanks! it was so inspiring!
Thanks so much Meeta!
Hi Hilda! Yes try the maple glaze. Honestly the fondant was way way too sweet for me. Teeth hurting sweet. So I think I made the mistake of using too much of the fondant in my glaze. I will know next time!
Thanks Amanda! I figured you would know where I was going with this post! I jus can’t help myself, New England is just part of my soul!
Hi Deb! Yes there is just something about Chai, isn’t there. I am actually putting it on the menu of the Genesis cafe. My own homemade version.
Marce! Thanks so much for stopping by! Great challenge! So funny you did a Chai version as well! Love it!
Thanks so much Anne!
Hey Jenny! Yes it ws and I felt very proud of myself for doing it the old fashioned way!
Hi Kellypea! Yes, isn’t cardamom wonderful! Sounds like you need a re-do to satisfy your creativity!
Thanks Maryann!
Let me know how it goes Dolores!
Thanks so much Anh!
Hi Breadchick! Another New Englander! Great! Yes, I agree with you about CT, but at least you are so close to Western MA and VT (Both places I have lived). The great thing about CT is you are closer to the ocean! A big plus in my book – the best of both worlds.
Thanks Peabody!
Thanks Chris!
Abigail! Be my guest! I have some in teh freezer waiting for you! Want a latte or a cup o’ chai?
Thanks so much Sylvia! I never thought in a million years I would be a baker!
That sounds awesome Lis! Can’t wait to hear all about it!
Thanks Tartlette!
I know Dharm, but I was, I really was. My confidence is definately boosted now though! I love the DBs!
Oh yes, Peter, it is one of the simple pleasures in life!
Belinda - October 1, 2007 at 12:19 pm
Oh, great phtos, Jenn! And a maple glaze…that even sounds heavenly, let alone the taste…I am going to try a maple glaze next time for sure. And I love your mix of spices as well…I need to think outside the box more! lol Your cinnamon buns really look beautiful. 🙂
Deborah - October 1, 2007 at 1:19 pm
These do truly sound like fall!! What wonderful buns!
baking soda - October 1, 2007 at 2:41 pm
For a moment I was afraid you were going to slap a slice of cheese right on the top of those lovely buns but no…it was maple syrup! Of course it had to be. Love maple syrup!
Jenny - October 1, 2007 at 3:57 pm
Maple, ginger, cardamom, and cinnamon? Sounds divine. Makes me crave a maple chai latte or some maple tea. Yum!
The Leftover Queen - October 1, 2007 at 4:04 pm
Hi Belinda! Thank you so much! Sometimes I am such a pain because I can never do it the way it says. Sometimes it turns out really great!
Hi Deborah! Yeah! Fall in a bun!
BakingSoda – Cheese? Where’d ya get that from? The whole Vermont thing? 🙂
Yes, maple syrup for sure!
Hi Jenny! Thanks so much! Wish I could whip you up a cup right now!
Ivonne - October 1, 2007 at 8:48 pm
You know it’s so true. Cinnamon buns are so right for the fall! Great job!
Kevin - October 1, 2007 at 10:19 pm
Those look really good. I like the sound of the spices that you used.
The Leftover Queen - October 2, 2007 at 7:57 am
Thanks Ivonne! I thought the same thing!
Hi Kevin! Thanks so much!
Gabi - October 2, 2007 at 6:23 pm
I like them in “Jenn Fashion” !
What a lovely combination of flavours!
Beautiful buns!
xoxo
The Leftover Queen - October 2, 2007 at 9:18 pm
Thanks so much Gabi!
MyKitchenInHalfCups - October 3, 2007 at 2:18 am
Thanks for walking us through how you put your spices together, very helpful and tempting!
So sorry you were forced to this ;))
The Leftover Queen - October 3, 2007 at 7:39 am
Yeah, I know it is such a shame isn’t it!? 😉
Leann - October 3, 2007 at 11:55 am
HOW BEAUTIFUL!!! Look at all those seasonings and flavorings, too. YUM!!!!! I would SO come to breakfast if you invited me. Another great challenge completed… 🙂
Aoife - October 3, 2007 at 11:34 pm
Mmm, maple chai buns. And I agree: there’s no place like New England for autumn.
The Leftover Queen - October 4, 2007 at 7:06 am
Hi Leann! Any foodie is always welcome to my house for breakfast! The more the merrier I always say! Thanks so much for your kind words.
Hi Aoife! Yes, it really is the best place to be!
Mallow - October 4, 2007 at 11:06 am
Maple and chai – that sounds incredible!
Windy - October 4, 2007 at 12:00 pm
It looks really nice actually… although I would prefer not to put the sugar icing thingy on top.
Emilie - October 4, 2007 at 2:55 pm
I heart cinnamon buns. Seriously, they make me weak in the knees. Your version with maple and cardamom looks delicious.
The Leftover Queen - October 5, 2007 at 8:53 am
Hi Mallow! Thanks!
Yes, Windy, I agree. I would have used less icing had I known how sweet it was going to be.
Yay Emilie! I am so glad you like the looks of mine!
Jen - October 5, 2007 at 2:33 pm
When I thought these buns couldn’t get any better, you go and add maple syrup! Excellent idea and, since we have an abundance of it here in Canada, I’m trying it next time I make these. 🙂
Daniel - October 6, 2007 at 2:06 am
Wow, this looks YUMMY and i love your pictures! Dude, im SO a cardamom addict. I put it in everything =D
The Leftover Queen - October 6, 2007 at 12:12 pm
I love Cardamom too, dude, but my real downfall is Coriander- that I put in EVERYTHING! Thanks for stopping by.
Julie - October 7, 2007 at 6:34 pm
Your cinnamon buns are so nice and billowy! I’d call this a success!
I’ve only been to New England once, and the trip made for one of my happiest memories ever. =)
The Leftover Queen - October 8, 2007 at 7:17 am
Thank you Julie! I was rather proud of them – being how yeast phobic I tend to be.
Where in New England did you visit? It is really such a wonderful place!