turn. (Note about picture: yes, I put a bun in a ziploc and took it to work. It doesn't look the prettiest after the trip in a bag, but who cares? No, I don't feel guilty about subjecting my coworkers to the aromas of a freshly-microwaved homemade cinnamon bun.)I tried my best to mess up the recipe - I really did. First I realized, after mixing, kneading, and oiling the ball of dough, that I'd forgotten to add the salt. Rats. Out comes the dough, and another 2 minutes of kneading to try to mix in the salt. Then the dough didn't rise in the first two hours. I used the right kind of yeast, but had forgotten to check the expiration date. (Cue groan from bakers in the audience.) I needed to leave the house, so I left the bowl with the dough on the counter with a towel over it. Returning at 2am, I saw that the dough - after 12 hours - had finally risen! Yay! Only by 2am I really was not interested in making filling and rolling out dough and constructing buns. Not to mention that, with sitting out all day, the sides of the ball of dough were dry and kind of crusty - which I'd never seen happen and didn't feel like dealing with at that moment. So straight into the fridge it went.
The next morning, I put bacon in the oven and set about assembling the buns. Thus I remembered too late about the "put buns in cold oven with a pan of boiling water and let rise" part - the oven was very hot with cooking bacon by
this point. So I put the pan with the constructed buns on the stove, hoping some of the residual oven heat would rise them. It kind of did - kind of. Bacon out of oven, buns in. Buns out, icing on. Man oh man are these good, in spite of all of my multiple clueless and careless blunders. The cream cheese base in the icing is outstanding. Matt's comment: "This is how cinnamon buns are supposed to taste."Step aside, Cinnabon! This recipe is foolproof.
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