Serious Eats: Sweets

Wake and Bake: Maple Glazed Cinnamon Buns

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[Photograph: Carrie Vasios]

One thought has been plaguing me for the last two weeks, and it has nothing to do with Thanksgiving. I've been thinking, "Oh my god there are so many movies out that I want to see—how will I possibly have time for them all yeee". And then my palms sweat. I know, I obsess over the important things.

The thing is I really like going to the movies. It's the only time I eat Twizzlers (haters gonna hate, but I love those plasticky red twists) and drink a half liter of soda. And call me creepy, but I like sitting in the dark for two hours, sharing an experience with a bunch of strangers. Most of the year I'll only get to the movies once every few months but now, in the pre-Oscar rush, there are enough excuses to go every weekend from now until Christmas.

To add to my anxiety, Thanksgiving is already over, which means all the December holidays are on the horizon. My mother asked me for a Christmas gift list 6 weeks ago, but I haven't given it a thought. And I don't want to. Fall! I'm not done with you! Argo! Don't leave the theaters! Have I fallen behind on everything in my life?

Well, all the shaped cookies and peppermint cakes will have to wait. These buns are still autumn through and through. The buns are great plain—the dough is eggy and sweet and bakes up very soft and puffy. The buns are filled with a cinnamon sugar filling that perfumes your kitchen as they bake and oozes out of the buns when you pull them from the oven. But the maple glaze puts them over the top. Maple syrup is cooked with butter and heavy cream (similar to how you make caramel) but stopped when it's still loose enough to brush over the buns. The sticky-sweet maple buns are perfect paired with a cup of chai tea. I say, we still have a week of November yet, and make them while you can. Me? I'll wrap one up and sneak it into the movies. Christmas shopping can wait.

Get the Recipe

Maple Glazed Cinnamon Buns »

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

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