Amy Rosen’s cinnamon buns have captured the hearts and taste buds of many, making her a household name among pastry lovers. From her humble beginnings as a food writer to the owner of a successful bakery in Toronto, Amy has perfected the art of making cinnamon buns that are gooey, sweet, and irresistibly delicious, Amy Rosen cinnamon buns recipe.

Table of Contents

1. Who is Amy Rosen?
2. The Origin of Amy Rosen’s Cinnamon Buns
3. Amy Rosen’s Cinnamon Buns Recipe: Step-by-Step Guide
   • Ingredients
   • Instructions
4. Tips for Perfecting Amy Rosen’s Cinnamon Buns
5. Comparison of Dough Types for Cinnamon Buns
6. How to Use Amy Rosen’s Cinnamon Bun Spread
7. FAQs About Amy Rosen’s Cinnamon Buns
8. Conclusion

Who is Amy Rosen?

Amy Rosen is a renowned cookbook author, James Beard-nominated journalist, and food writer based in Toronto. She has penned several bestsellers, including Toronto Cooks and Toronto Eats, and is known for her love of comfort food and desserts. In 2016, Amy opened Rosen’s Cinnamon Buns, a bakery in Toronto, which quickly became famous for its delicious cinnamon buns. Her passion for making people happy through food is evident in every bun she bakes.

The Origin of Amy Rosen’s Cinnamon Buns

The idea for Rosen’s Cinnamon Buns was born out of a moment of inspiration during a family gathering at Amy’s cottage. As she watched her family, ranging from toddlers to grandparents, enjoy her homemade cinnamon buns, she realized that this was a dessert that brought people together. Encouraged by the positive response from her family and friends, Amy decided to turn her love for baking into a business. She spent months perfecting her cinnamon bun recipe, experimenting with different doughs, fillings, and glazes until she found the perfect combination.

Amy Rosen cinnamon buns recipe: Step-by-Step Guide

To make Amy Rosen’s cinnamon buns, you’ll need the following ingredients:

For the Dough:

• 1 cup warm milk (110°F)
• 2 1/4 teaspoons active dry yeast
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1/3 cup unsalted butter, melted
• 4 1/2 cups all-purpose flour
• 1 teaspoon salt

For the Filling:

• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup unsalted butter, softened

For the Glaze:

• 1/2 cup cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Instructions

Prepare the Dough:

• In a large bowl, mix the warm milk, sugar, and yeast together..Allow it to rest for approximately 5 minutes until the mixture turns frothy.
• Add the eggs, melted butter, salt, and flour to the yeast mixture. Mix until the dough comes together.
• Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic.
• Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Make the Filling:

• In a small bowl, combine the brown sugar and cinnamon.
• Once the dough has risen, roll it out on a floured surface into a large rectangle (about 16×21 inches).
• Evenly spread the softened butter over the dough, then sprinkle the cinnamon-sugar mixture on top of the butter.

Roll and Cut the Buns:

• Starting from the long edge, tightly roll the dough into a log.
• Cut the log into 12-16 equal slices and place them in a greased 9×13-inch baking dish.
• Cover the dish with a kitchen towel and let the buns rise for another 30 minutes.

Bake the Buns:

• Preheat your oven to 375°F (190°C).
• Bake the buns for 20-25 minutes, or until they are golden brown.

Prepare the Glaze:

• While the buns are baking, mix the cream cheese, butter, powdered sugar, vanilla extract, and salt in a bowl until smooth.

Glaze and Serve:

• Once the buns are out of the oven, let them cool slightly before spreading the glaze generously over the top.
• Serve warm and enjoy the gooey, sweet goodness!

Tips for Perfecting Amy Rosen cinnamon buns recipe

Creating the perfect cinnamon bun takes practice, but here are some tips to help you achieve bakery-level results:

• Freshness is Key: The best cinnamon buns are those that are fresh out of the oven. Serve them warm for the ultimate experience.
• Don’t Overbake: Keep an eye on your buns as they bake. Overbaking can make them dry. They should be golden brown on top but still soft in the center.
• Use Room Temperature Ingredients: Ensure that your eggs and butter are at room temperature before mixing. This helps the ingredients blend better and results in a smoother dough.
• Evenly Spread the Filling: To get that perfect gooey interior, make sure you evenly spread the butter and cinnamon-sugar mixture across the dough before rolling.
• Experiment with Add-Ins: While Amy’s classic recipe is delicious as is, you can experiment with adding chopped nuts, raisins, or even chocolate chips to the filling for a unique twist.

Comparison of Dough Types for Cinnamon Buns

Choosing the right dough can make or break your cinnamon buns. Below is a comparison table of different dough types you can use for cinnamon buns:

Amy Rosen’s recipe uses enriched dough, which strikes a balance between softness, flavor, and ease of preparation, making it ideal for traditional cinnamon buns.

How to Use Amy Rosen’s Cinnamon Bun Spread

If you love the gooey filling of cinnamon buns but don’t have time to bake from scratch, Amy Rosen’s Cinnamon Bun Spread is a game-changer. Here’s how you can use this versatile spread:

• On Toast: Turn your morning toast into a cinnamon bun by spreading a generous layer of the cinnamon bun spread.
• In Cookie Dough: Stir a spoonful of the spread into your cookie dough for a cinnamon-bun-flavored twist.
• Over Pancakes/Waffles: Drizzle the spread over pancakes or waffles for a decadent breakfast treat.
• As an Icing: Blend the spread into buttercream frosting for a cinnamon-bun-inspired cake or cupcake topping.
• In Lattes: Stir a small amount into your coffee or latte for a sweet, cinnamon-flavored beverage.
• Straight from the Jar: Sometimes, the best way to enjoy it is by eating it directly from the jar with a spoon!

FAQs Amy Rosen cinnamon buns recipe

Can I freeze Amy Rosen’s cinnamon buns?

Yes! You can freeze the cinnamon buns before baking. After cutting the dough into slices, place them on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container. When ready to bake, let them thaw and rise at room temperature before baking as usual.

How long do Amy Rosen’s cinnamon buns stay fresh?

Amy’s cinnamon buns are best enjoyed fresh out of the oven. However, you can store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze the buns and reheat them in the oven before serving.

What can I use instead of cream cheese for the glaze?

If you’re looking for a cream cheese substitute, you can use a simple vanilla buttercream or a powdered sugar glaze made with milk or heavy cream and vanilla extract.

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise in the refrigerator overnight. In the morning, roll it out, fill it, and proceed with the recipe as directed.

What makes Amy Rosen’s cinnamon buns special?

Amy’s cinnamon buns stand out due to their perfectly balanced dough, generous filling, and light, flavorful glaze. Her recipe has been perfected through months of experimentation, ensuring a product that appeals to everyone.

Conclusion

Amy Rosen cinnamon buns recipe are more than just a dessert—they’re a beloved treat that brings joy to people of all ages. By following this guide, you can recreate her famous buns at home, savoring the gooey, sweet goodness that has made Rosen’s Cinnamon Buns a hit in Toronto. Whether you’re baking for a special occasion or just because, these cinnamon buns are sure to impress.

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