A long, long time ago, in a city far, far away, there used to be a coffee house named Boca Bar. It was a few blocks from where my best friend and I shared a basement suite. We would wander up there some evenings to sit and talk. Even though we lived together, schooled together, sometimes we just needed to go somewhere different for certain conversations. We never figured out life, well, not completely, but we did plan an epic road trip, did discuss what we were actually doing with our lives, and other important never-ending conversations.
Usually I would have steamed milk with almond and a freshly baked croissant with their homemade raspberry jam. Sometimes when we were short of money we’d share the croissant. These evenings were so important to us. Not just the time in the coffee bar, but the walks to and fro.
Sitting with a friend and sipping on a hot drink and nibbling on a piece of sweet baking, is the best setting for heart to hearts. Although completely different than the fresh croissants we used to share, these cinnamon buns absolutely work just as well.
Make a batch and invite someone over to share. Click here for printable copy.
1 c milk
½ c butter, cut into 1” pieces
½ c brown sugar
6 c flour (3 + 3)
1T instant yeast
1 t salt
½ c butter, room temperature – soft
1 c brown sugar
2 c icing sugar
4T light cream (or milk works in a pinch)
In a 2 c glass-measuring cup, heat the milk, butter, and brown sugar on 50% power in a microwave for 2-3 minutes, until the milk is warm and the butter is mostly melted. It’s okay if there are a few blobs of semi-solid butter left. Stir to be sure all of the sugar has dissolved. Add in the vanilla.
Pour in the warm milk mixture, and using the paddle attachment, beat until smooth.
Add in the remaining flour about ½ a cup at a time until all the flour is mixed in.
Leave the dough to rise until doubled, in a lightly oiled bowl, covered with plastic film. 1–2 hours.
When the dough has finished its rise, punch it down and let it rest for a couple of minutes.
Starting at the long edge, roll up the dough with the filling, working from one end to the other, gently pressing the dough into the filling as you work. When you’ve rolled up the whole of it, pinch along the long seam to seal the roll.
In an 8” x 8” pan, also lined with parchment, place the remaining 4 pieces.
While the rolls are resting, preheat the oven to 350°
Bake the rolls for 28 minutes. Rotating the pans if necessary.
While the rolls are baking, stir together the glaze ingredients.
Let the cinnamon rolls cool in the pans for about 15 minutes, and then spread the glaze over all, using an offset spatula. Be sure to let some of the glaze drizzle down inside the buns.
Do ahead: prepare the buns to arranging them in the pans. Cover with plastic wrap. Leave in the fridge overnight. Let rest at room temperature for about 1½ hours, until they’ve risen enough that they’re touching each other in the pan. Proceed with recipe.