Why are my cinnamon buns dense?

Dense cinnamon buns can happen when the dough is either over worked or not worked enough. More commonly it's when the dough hasn't been kneaded long enough to develop the glutens and structure within the dough. It's also very important to make sure the dough has had the right amount of time to rest and double in size. If the dough hasn't doubled in size this can also cause dense dough.

Why did my cinnamon buns collapse when I took them out of the oven?

Collapsed cinnamon buns normally means the dough has overproofed. If the dough is left to rise for too long the gluten structure will break down, causing the buns to collapse when baked. You can tell if the dough is over proofed if it's overly puffy with lots of bubbles (gasses that has escaped).

How do I know when my cinnamon buns are done baking?

Cinnamon buns should be golden brown all over, not just on the edges. Use a spatula to lift up one of the buns from the center of the pan. If the bottom is golden brown, it's a good indication that the rest of the buns are done as well.Baking in a glass dish can be helpful when baking cinnamon buns. This makes it easier to see the bottoms of the buns.

Holiday Cranberry Pecan Cinnamon Buns Reipe

Cranberry Pecan Cinnamon Buns

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These cranberry pecan cinnamon buns are jam packed with tart cranberries and toasted pecans with a dash of nutmeg. They make the perfect change from the usual cinnamon bun, making your holidays more festive.

Author: Alie Romano
Prep Time: 3 hours
Cook Time: 25 mins
Total Time: 3 hours 25 mins
Yield: 16 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Units Scale

1/2 cup full milk
1/4 cup granulated sugar, separated
1/3 cup unsalted butter
1/4 cup warm water
1 package active dry yeast (2 1/4 teaspoons)
2 eggs, at room temperature
3 – 3 1/2 cups all purpose flour
1 teaspoon salt

Filling

1/3 cup unsalted butter, at room temperature
1/2 cup packed brown sugar
2 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup fresh or frozen cranberries
1/2 cup toasted pecans, roughly chopped

Icing

1 cup icing sugar, sifted
1–2 tablespoons hot water
1/2 teaspoon almond extract

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Instructions

In a small saucepan, heat milk, sugar (all but 2 teaspoons of the sugar) and butter together until sugar has dissolved and butter is melted. Turn off heat and let cool until lukewarm.
Meanwhile, in a large bowl add warm water, yeast and the 2 teaspoons of the remaining sugar. Let rest approx. 10 minutes until frothy.
Add milk mixture, eggs, 3 cups of the flour, and salt to your yeast. Mix dough together and then knead dough for approx. 8 minutes until smooth and elastic (add more flour if needed). You’ll know the dough is ready when you poke it with your finger and the dough springs back.
Form the dough into a ball and place in a greased (oiled) large bowl, cover with plastic wrap, and let rest until doubled in size, approx. 1 – 1½ hours.
Once dough is doubled in size, place it on a lightly floured work surface and punch dough down. Roll into a large rectangle approx. 13 inches x 9 inches.
Spread butter over the entire rectangle leaving about ½ inch from the edges.
In a small bowl mix together brown sugar, cinnamon, and nutmeg together. Spoon the sugar mixture over the butter and press down. Sprinkle the cranberries and chopped pecans evenly over the entire surface and gently press into dough.
Starting at the long side of the rectangle, tightly roll into a log pinching the seam to seal.
Using a serrated knife, cut rolls approximately 1 inch thick and place into a buttered 9×13 baking dish (you can also divide the rolls into two baking pans).
Cover with plastic and let rest for 20-30 mins, until puffed and doubled.
Meanwhile, preheat the oven to 350˚F.
Place cinnamon buns in the middle of the preheated oven and bake for 20-25 minutes.
Let cinnamon buns cool on a cooling rack.
Make your icing. Add all ingredients together and whisk until smooth. Add more water for a thinner icing or more icing sugar for a thicker icing. Drizzle or spoon icing over the tops, serve warm.

Notes

Store cranberry cinnamon buns covered in the refrigerator for up to 3 days. Reheat in the microwave or in the oven at 350˚F for approx. 8 minutes.

Nutrition

Serving Size: 1
Calories: 373
Sugar: 17g
Sodium: 198mg
Fat: 23.3g
Saturated Fat: 11g.1
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 38.3g
Fiber: 2.2g
Protein: 4.9
Cholesterol: 71mg

Find it online: https://bakingforfriends.com/cranberry/