Cinnamon Buns - Peter Reinhart

Before going on vacation I baked some amazing, delicious cinnamon buns. This is part of the Bread Baker's Apprentice Challenge. The buns are prepared in 1 day. I suggest that you start in the morning if you want to eat your buns at Dinner time for dessert. They were so easy to make and much cheaper than the buns at my grocery store, they are selling them at $4.99 for 4. Mine looked much better and were freshly baked. In Reinhart's recipe you can make either the cinnamon buns or the sticky buns. Next time I may try half and half. Those sticky buns look really yummy too.

If you want to read more about the Bread Baker's Apprentice Challenge visit Pinch my Salt blog for more details. You can join the fun at any time and bake beautiful breads with us. We are baking all the recipes from Peter Reinhart's book.

Here are more pics for the cinnamon buns:

Cream the sugar, sald and shortening together and adding some lemon zest for flavor.

Add flour, water & yeast.

Mix well until the dough forms a ball. Ferment at room temp for 2 hours.

After fermentation roll the dough in a rectangle and add cinnamon & sugar mix.

Roll the dough into a cigar-shaped log and cut into 12 even pieces.

Proof at room temperature for 75 to 90 min. before baking.

After proofing they nearly doubled in size. They are now reading for baking. Preheat oven to 350F and bake for approx. 20-30 min. After you top your buns with a white fondant glaze.