Thursday, February 17, 2011

Cinnamon buns ala Christina Tosi

It's no wonder that Christina Tosi worked at WD-50 in New York, because in my book she is the Wylie Dufresne of the pastry world.  But without the smoke !  Every time I see one of her creations I am amazed.  She is the pastry chef at Momofuku Milk Bar and is known for her Crack Pie and Compost Cookies(both on my recipe to do list).  But she also does a mean cinnamon bun.  She does some type of cinnamon bun pie creation-I have only seen pictures and can't seem to find the recipe browsing the Internet.  But what I did find was her recipe for her cinnamon buns.

They are made with 6 cups , yes 6 cups bread flour, and it is probably one of the easiest cinnamon bun recipes I have come across. I'm always looking for that "best recipe ever" and this comes pretty close.  The amount of brown sugar and butter creates an incredible caramel filling .  It's like eating a cinnamon bun with a side of caramels.  And like most cinnamon buns these are heaven when re-heated.  The caramel that leaks out during baking, hardens just like a candy caramel and when re-heated it gets all gooey delicious again.  Try this recipe and tell me how fabulous it is.  If you make this for brunch for your house guests you will never get them to leave - seriously addictive breakfast food.

Tosi's Famous Cinnamon Bun Recipe
Yields fourteen pieces


For the dough
2½ tsp. dry active yeast
¾ c. warm water
1½ c. warm milk
6 c. bread flour
2 tbsp. salt
1 c. sugar
2 tbsp. butter, at room temperature

For the filling
1 c. butter, at room temperature
1½ c. light brown sugar
2 tbsp. cinnamon
2 tsp. salt

For the cream cheese frosting
½ c. butter
1½ c. cream cheese
½ tsp. vanilla extract
2 c. confectioners’ sugar
2 tsp. salt

1. Dissolve yeast in warm water and milk
2. Knead in dry ingredients. Add butter. Let rise for 45 minutes.

3. After the 45-minute rise, roll out dough into a long rectangle and spread butter over its surface. Sprinkle it with a generous amount of light brown sugar, cinnamon, and salt.

4. Roll up the rectangle into a long cylinder. Cut into fourteen, 2-inch pieces. Place in a greased 9-by-13-inch pan or two 10-inch pie pans and cover with plastic. Let rise another 45 minutes before baking 12-22 minutes at 375°.

5. To prepare the frosting, mix butter, cream cheese, extract, sugar, and salt thoroughly.

6. While the buns are still warm, spread the frosting generously over them and serve immediately.

You can make these the night before.  At step 4, after cutting into fourteen pieces and placing in the pan, cover with plastic wrap and refrigerate.  They will rise slowly in the refrigerator overnight.  Pop them in the oven in the morning and enjoy the cinnamon smell in your kitchen and hot cinnamon buns fresh from the oven.  The frosting keeps beautifully overnight in the refrigerator too-just place it out on the counter to come to room temperature while the buns bake.  Enjoy !


bellini valli said...

I am known to drive miles for a good loaf of bread but the cinnamon buns at my favourite out of the way bakery are a bonus!!!

Joy Ruffa said...

My friend and I were very excited to make these but the result did not meet our expectations. The dough and the frosting were VERY salty!

Roadtrek Girl said...

I'm sorry they didn't meet your expectations as these are my absolute favorite ! I double checked the ingredients and they are correct-I'm surprised you found them salty, but we all have our individual sense of taste. Thank you for reading the post and trying the recipe. And thank you for the feedback.

Unknown said...


Did you use salted butter? Might have made the difference.

Tidbit said...

It's tsp. For salt, not tablespoons