As a long haul content creator, you never know exactly what’s going to hit, or when. In fact, it’s usually the pieces that seem the least likely to catch on that strike a chord, haunting you for years. Nothing dies on the internet, after all.
Such is the case for my big batch cinnamon buns, first whipped up in a frenzy of holiday baking back in 2007. Imagine, starry-eyed youth that I was at 18 years old, discovering the joys of yeasted doughs while the mere concept of vegan eggs, meat, and even dairy was still in its infancy. So much has changed since then, and yet that simple recipe not only survived, but continues to thrive.
It’s about time that original recipe gets more than a re-make, but a complete revamp. Now with better ingredients, better photos, better instructions, and more ideas for personalization, my Big Batch Cinnamon Buns can reach their full (and fully risen) potential.
What you’re getting here are the most buttery, pillow-soft, tender rolls twisted around a warm cinnamon sugar filling and then slathered in creamy maple icing, made for a crowd. They’re perfect for holiday gifts, make-ahead breakfasts and brunches, and late night desserts with all your loved ones. It would be hard to share if it was just one pan, but you’ll have enough to sweeten up everyone’s day, with seven full pans of these luscious treats in all. It takes very little work, which will be repaid ten fold in sugary satisfaction.
I’m sure you have questions about how such humble ingredients can be transformed into such lavish gifts. Luckily, I’ve made them quite a few times over the years now, and I have answers for you.
How can you modify these spiraled sweets to fit your tastes?
Easy, my dear! Consider spicing things up with a blend of pumpkin pie or chai spice to replace the simple cinnamon swirl, for starters. From there, amp up the icing with lemon or orange zest, replacing the maple extract with vanilla, almond, or even chocolate exact. Oh, did I mention chocolate? For real chocoholics, go ahead and use 2 cups (12 ounces) mini chocolate chips to sprinkle evenly over the filling for a gooey, gloriously melted center. If you’re feeling colorful, go crazy with rainbow sprinkles over the top.
How can these be prepared in advance?
For an overnight rest, fully assemble the buns in their pans, cover with plastic wrap, and let them chill in the fridge for up to 12 hours. Let come back up to room temperature before baking off, to have warm, fresh buns early in the morning. For long term storage, stash baked but un-iced buns in the freezer, again wrapped in plastic, for 4 – 6 months. Just prepare the icing fresh when you need it, because it will harden over time.
Is it possible to downsize for smaller appetites?
Of course! This recipe is easily halved, but you may end up with one half-filled pan. You can also use fewer pans and bake a half batch in one 11 × 7-inch rectangular baking dish + 1 8 x 8-inch square baking dish, or a full batch in three 11 × 7-inch rectangular baking dishes.
Do I really have to share?
Well, I don’t make the rules here and I won’t tell… But everyone will probably be happier if you do. Trust me.
