This One’s For Nana | Cinnamon Buns

I made you a promise yesterday. I like to keep my promises.

Raise your hand if you like cinnamon buns.

I don’t know about you, but my hand is in the air.

One of my fondest memories is making cinnamon buns with my Nana when I was a little girl. While it was a long process, especially for a child, I loved the fact that at the end of it all, we had such a special treat waiting for us to eat. We cheated a little and used a breadmaker to make the dough, but Nana taught me the care and patience required to roll the dough out into a perfect rectangle, spread it generously with butter, sprinkle it with brown sugar and cinnamon, and then wait until the little rolls had blossomed into pillowy buns waiting to be baked. The sweet aroma would fill the kitchen, and I would anticipate that first delicious bite of a freshly baked, warm cinnamon bun.

Shortly after Nana passed away, just over 4 years ago, I tried to make our cinnamon buns again. I followed the same recipe, even used the same breadmaker, and the buns were a total flop…twice. The first batch never rose, and the second batch just didn’t taste anything like I remembered. Clearly I was missing Nana’s special touch. I decided that cinnamon rolls were better left as a wonderful memory of Nana, and that I would stop trying to replicate those special treats that Nana and I created together.

And then, a few days before this past Mother’s Day, I asked my mama what she wanted for the Mother’s Day brunch I wanted to make her. “Cinnamon buns,” she replied. And I knew that store-bought cinnamon buns would not cut it. I started my search for an amazing cinnamon bun recipe, one that would live up to my Nana memories. I remembered how Pioneer Woman’s recipe for Cinnamon Rolls had called out to me the first time I saw it. And I decided that there was no time like the present to give it a try, adding my own little twist, one that Nana taught me.

The cinnamon rolls exceeded my expectations, and were declared by my mom as the best cinnamon buns she ever had. Nana would be proud.

Cinnamon Buns (adapted from Pioneer Woman)

2 cups whole milk

1/2 cup canola oil

1/2 cup white sugar

1 package  active dry yeast (2 1/4 tsp.)

4 1/2 cups all-purpose flour, divided

1/2 tsp. baking powder (heaping)

1/2 tsp. baking soda (scant)

1/2 TBSP. salt

3/4 cup melted butter

1 1/2 cups brown sugar

Lots of cinnamon

For the glaze:

1 1/2 cups icing sugar

1 tsp. vanilla

1 TBSP. (plus extra if needed) milk

To start, I follow Pioneer Woman’s recipe for the dough to a tee, except that I cut it in half. In a saucepan over medium heat, mix together the milk, canola oil, and white sugar. Scald the mixture (take it off the heat just before boiling), remove from heat, and allow to cool for about half an hour. When I can stick my pinky finger into the mixture without burning it, I know it’s ready! Sprinkle the package of yeast over top, and let it mingle with the milk mixture for a couple of minutes. Add 4 cups of all-purpose flour, and mix together with a wooden spoon. Cover with a towel and allow it to rise for at least an hour.