INA GARTEN CINNAMON BUNS RECIPES

Steps:

• Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture. Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns. Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

Steps:

• To make the dough, in the bowl of a stand mixer, combine the milk, granulated sugar, butter, eggs and yeast. Add 4 1/2 cups (22 1/2 oz./705 g) of the flour and the salt. Place the bowl on the mixer and fit with the paddle attachment. Mix on medium-low speed, adding as much of the remaining flour as needed to make a soft dough that does not stick to the bowl.
• Remove the paddle attachment and fit the stand mixer with the dough hook attachment. Knead the dough on medium-low speed, adding more flour if needed, until the dough is smooth but still soft, 6 to 7 minutes. Shape the dough into a ball.
• Butter a large bowl. Add the dough and turn to coat with the butter. Cover tightly with plastic wrap. Let the dough rise in a warm spot until it doubles in bulk, 1 1/2 to 2 hours. Use at once, or punch down the dough, cover tightly with plastic wrap and refrigerate for up to 12 hours. Punch down the dough and let stand at room temperature for 1 hour before using.
• To make the filling, in a bowl, using a handheld mixer on medium speed, beat together the brown sugar, butter and cinnamon until combined, about 30 seconds. Set aside.
• Punch down the dough and turn out onto a floured work surface. Dust the top of the dough with flour. Roll out into a 16-by-14-inch (40-by-35-cm) rectangle, with the long side facing you. Spread the filling evenly over the dough, leaving a 1-inch (2.5-cm) border at the top and bottom. Sprinkle the hazelnuts evenly on top. Starting at the long side of the rectangle farthest from you, roll up the rectangle into a log. Pinch the seams to seal. Using a sharp knife, cut the log crosswise into 7 equal slices with a sharp knife.
• Butter a 5 1/2-quart (5.5-l) Dutch oven. Arrange the rolls, cut side up, in the pot. Cover loosely with plastic wrap and refrigerate overnight until doubled in size, 8 to 12 hours. Remove from the refrigerator 1 hour before baking.
• Preheat an oven to 350°F (180°C). Bake until the rolls are golden brown, about 30 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes.
• Meanwhile, make the icing. Sift the confectioners’ sugar into a bowl and add the cream cheese, butter, vanilla and orange zest. Using a handheld mixer on low speed, beat the mixture until crumbly. Gradually beat in enough of the milk to make a thick but pourable icing. Pour the icing over the warm rolls, and then spread it out evenly using an offset spatula. (This makes a thick layer of icing, so use less, if you wish.) Let cool for 15 minutes. Serve warm or at room temperature. Serves 7.
• Adapted from Williams-Sonoma <i>Breakfast Comforts</i>, by Rick Rodgers (Weldon Owen, 2010)