For Halloween, I went full Dr. Frankenstein and created a monster cinnamon bun. I'm not sure my hand on it here (with the tip already gnawed off --- of the bun, not my hand) really drives home how large this thing was. It begged me to eat it and put it out of its misery. What could I do?
I created Frankenbun while experimenting for my mother's birthday. The idea was to make a chocolate orange Cinnabon. I think I've figured it out, but the filling of this first experimental batch was too wet, so when I got to the part where I should have cut it into cute little rolls, I quickly realized it would be like tapping a chocolate vein. The inside would have oozed out all over the place. So I left it in one long tube... and it EXPLODED into a massive loaf.
I didn't even bother to put the icing on it to save myself some calories (since I couldn't waste it...I had to eat it...)
Monsterous, but still delicious! Here's the recipe I made by combining a Cinnabon-look-alike recipe and a chocolate orange recipe:
- 1 cup warm milk (110ish degrees F)
- 3 teaspoons instant dry yeast
- 2 eggs
- 1/3 cup butter (melted)
- zest of 1 orange
- 1 teaspoon salt
- 1/2 cup granulated sugar
- 4 1/2 cups all-purpose flour
For the Filling:
- 1/2 cup orange marmalade (I used food-processed fresh orange, which is why my filling was too liquid)
- Cup of melted chocolate chips (I used semi-sweet)
- 2 teaspoons cinnamon
To Pour Before Baking
- 1/2 cup of heavy cream
For the Glaze:
- 4 oz Cream cheese
- 1/4 tsp vanilla
- 1 cup powdered sugar
- zest and juice of 1 orange
- Pour the milk in a stand mixer and sprinkle the yeast.
- Add the eggs, butter, zest, salt and sugar.
- Add the flour and mix using the beater blade until the ingredients are combined. Rest for 5 minutes. You can mix up the glaze ingredients while you wait.
- Attach dough hook.
- Beat the dough on medium speed for 5-7 minutes or until the dough is elastic and smooth. **The dough will be tacky/stick to bowl. Don't be tempted to add more flour at this point.
- Pull it out a second to spray the mixer bowl with nonstick spray. Cover the bowl with a towel.
- Set the bowl in a warm place and allow the dough to rise until double.
- Flour an area and a rolling pin and roll the dough to about a 12x15" rectangle.
- Spread filling across the entire top.
- Starting on the long end, roll the dough up tightly like a jelly-roll.
- Cut into 12 slices and place in a greased 9x13 baking pan
- Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
- Preheat the oven to 375 degrees.
- Warm the heavy cream until the chill is off. Don't make it hot...you just don't want it cold. It should be warm to the touch.
- Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
- Bake at 375 degrees for about 17 minutes, until the rolls are lightly golden brown and the center rolls are cooked through.
- Slather on the glaze!