Autumn Spiced Cinnamon Buns With Crème Fraîche Icing
Servings:
14
prep time:
45 mins
cook time:
2 hours 45 mins
Total time:
3 hours 30 mins
Ingredients
BUNS
-
½ cup whole or 2% milk warm
-
2 ¼ teaspoons instant yeast
-
3 large eggs
-
4 cups all-purpose flour
-
¾ cup cornstarch
-
½ cup granulated sugar
-
1 teaspoon kosher salt
-
Vermont Creamery Unsalted Cultured Butter, chopped
12 tablespoons
FILLING
-
1 ½ cups light brown sugar, firmly packed
-
½ tablespoon ground cinnamon
-
½ tablespoon pumpkin pie spice
-
¼ teaspoon kosher salt
-
Vermont Creamery Unsalted Cultured Butter, at room temperature
3 tablespoons
GLAZE
-
1 ½ cups powdered sugar
-
Vermont Creamery Crème Fraîche
4 ounces
Directions
- Whisk together milk and instant yeast in medium bowl. Whisk in eggs.
- Place flour, cornstarch, sugar, and salt in bowl of a stand mixer. Attach dough hook, turn mixer on low and add milk mixture. Beat for approximately one minute. Add butter, one piece at a time, until it's s all incorporated. (The dough will look wet.) Increase speed to medium; mix 5 minutes. If the dough is still looking wet, add up to another 1/4 cup flour in 1 tablespoon increments until it just comes together. The dough should be very soft and delicate but not too sticky to handle. Transfer dough to a lightly greased bowl. Cover; place in warm area 1-2 hours or until double in size.
- While dough is rising, prepare the filling. Combine brown sugar, cinnamon, pumpkin spice, and salt in bowl. Spray 2 (8-inch) cake pans with baking spray; set aside
- Remove dough from bowl and place on a lightly floured countertop. Roll dough into large, thin rectangle, squaring off the edges if necessary. Spread 3 tablespoons butter over dough; sprinkle evenly with sugar mixture. Roll dough tightly into cylinder. Cut into 12 to 14 even pieces; place into prepared cake pans, cut-side up. Cover; let rest approximately 30 minutes.
- Heat oven to 350ºF. Bake 30-35 minutes, or until tops are golden brown.
- Meanwhile, whisk together powdered sugar and crème fraîche in small bowl. Top each pan with 1/4 cup of glaze. Cool completely. Top buns with remaining glaze just before serving.
