This post catches up with my participation in the Bread Baker’s Apprentice Challenge, using Peter Reinhart’s Cinnamon Buns recipe from his book. Cinnamon buns are perfect for lazy mornings or anytime you want a comforting sweet treat. This version adds a bright hint of lemon that balances the cinnamon and pecans.
The dough comes together from sugar, salt, butter, egg, lemon zest, lemon extract, flour, yeast, and buttermilk. Mix and knead until you have a silky, supple dough with a slight tackiness, then set it aside to rise until doubled.
While the dough rises, prepare the filling by combining brown or granulated sugar, ground cinnamon, and toasted pecan pieces. This classic combination is flexible — you can experiment with ginger, allspice, or other warming spices to suit your taste.
After the dough has doubled, roll it out into a rectangle and evenly sprinkle the cinnamon-sugar-pecan filling across the surface. Press the filling lightly so it adheres to the dough and won’t fall out when you roll.
Now for the fun part: roll the dough tightly from one long edge, making sure the filling stays inside. Seal the seam and trim the ends if needed, then slice the roll into even pieces. Use a sharp knife or dental floss for clean cuts.
Place the slices in a baking pan spaced slightly apart. At this stage you can either cover and refrigerate them for up to a couple of days to bake later, or let them proof briefly and bake immediately.
While the rolls bake, whisk together a simple glaze with powdered sugar, a splash of milk, and a few drops of lemon extract for brightness. Adjust the consistency so the glaze is thick but pourable.
Once the cinnamon rolls are golden and fully baked, let them cool slightly before drizzling the glaze over the tops. The lemon in the dough and glaze gives a fresh lift that complements the sweet, nutty filling. Serve warm with coffee or tea.
I didn’t manage to get a finished-photo — I brought the tray to the office and they vanished before I could take a picture — but they were a hit. The texture was tender and the flavors balanced: sweet cinnamon, toasty pecans, and a subtle lemon note throughout. Enjoy making them at home.