Twisty cinnamon bun bake from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on June 25, 2021

    I also made 1/2 recipe; my mixer struggled with the smaller volume of dough, so I had to assist with my dough whisk, which was fine since this dough doesn't really get kneaded. After chilling, the dough was easy to roll. I also used method 1, but chilled the dough 6 hours, then shaped it and chilled overnight so it was ready to bake in the morning. (If your freezer is big enough, freeze the filled log straight rather than in a horseshoe shape - I had to wait for it to soften slightly before splitting.) Baked in a glass 7"x11" pan (slightly too large), the buns were done in about 28 min and got crusty on the edges. Next time I'll try a large loaf pan. The buns were delicious both with and without the icing.

  • averythingcooks on May 10, 2021

    I cut this in 1/2 (easy to do) to make 2 twists in a 6"x 9" baking dish and they are really good. If you set out make this, be sure to READ everything Deb says in the intro/headnotes or it will just seem like something is wrong. I used "method 1" for the rise (room temp to double followed by a night in the fridge) and this morning the dough rolled out beautifully.....yes, with lots of flour as she instructs. I didn't actually make the icing this time and we really don't think they needed it. I will for sure make these again.

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