One of my personal favorites for an extra special breakfast is cinnamon buns. Soft and buttery yeast dough filled with the flavor of your choice. This version filled with hazelnuts and apricot flavors is super easy to make, and you can even prep them a day ahead! Simply place the finished buns in the fridge overnight and let them rise in the morning. Bake, done, enjoy!
- ¾ cup warm milk
- 2 ¼ teaspoons active yeast (¼-ounce package yeast)
- ¼ cup granulated sugar
- 1 egg plus 1 egg yolk, at room temperature
- ¼ cup Challenge Unsalted Butter, melted
- 3 cups flour
- 10 oz apricot preserve
- 1 cup hazelnuts
- 2 Tablespoons Challenge Butter, melted
- 1 cup powdered sugar, sifted
- 1 Tablespoon Challenge Butter, melted
- ¼ teaspoon cinnamon
- water if needed
Add warm milk to the bowl of an electric mixer and sprinkle yeast on top. Wait about 5 minutes until the yeast starts to foam.
Add sugar, egg, egg yolk and melted butter. Mix with a whisk attachment until well combined.
Replace whisk with dough hook. Add in flour and mix on low speed until a dough begins to form.
Knead dough on medium speed for about 8 minutes. Dough should form into a nice ball and be slightly sticky. You can use your hands to knead the dough for 8-10 minutes on a well-floured surface.
Transfer dough ball to a well oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size.
After dough has doubled in size, either refrigerate over night to make fresh buns in the morning, or transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle.
Brush the dough with melted butter, then spread the apricot preserve over it.
Grind the hazelnuts in a food processor for about 20 seconds, pour over the hazelnut preserve.
Tightly roll dough up, starting from the 14 inch side. Using dental floss or a thin thread, cut into 9 or 12 sections.
Place buns in a greased 9x9 inch or 8x10 baking pan or round 9 inch cake pan. Cover with plastic wrap and a warm towel and let rise again for 30 minutes.
Preheat oven to 350F. Remove plastic wrap and towel and bake for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown.
Allow them to cool for a 5 minutes before icing.
To make the icing, combine all ingredients and whisk into a thick, smooth paste. Pour or spread icing over the buns and let dry for about 30 minutes, or eat right away.