When Tim saw the cinnamon buns upside-down (why were they upside-down you ask? that's how they came out of the pan of course!), looking all perfect and similar, he asked "Honey, did you make me sacred geometry?" which I thought was very cute, and it stuck.
So I present to you, my sacred geometry.
adapted from Bon Apetit, March 2008
1/2 cup skim milk
1.5 Tbsps unsalted butter
1/2 cup white whole wheat flour
1 cup all-purpose flour
1 Tbsp rapid-rise yeast
1/4 cup sugar
1/2 tsp salt
1/2 cup light brown sugar, packed
1 1/2 tbsp ground cinnamon
2 tbsp light spreadable butter
2 oz cream cheese, room temp
1/2 cup powdered sugar
2 tbsp unsalted butter, room temp
1/4 tsp vanilla extract
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
Mix brown sugar and cinnamon in medium bowl.
Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.
Makes about 10 cinnamon buns, at least mine did.
Also, Tim and I just discussed how much of a guilty pleasure these are, and I realized...the way I made them, they probably aren't that bad for you (I mean, besides all the sugar...). Since I used skim milk & some whole wheat flour, (plus I actually used light spreadable butter for the filling, which worked out nicely), they probably aren't overwhelmingly unhealthy. Of course, they should still be saved for a once in a while indulgence, but you shouldn't feel guilty eating 3 (or 4, or 5). ;) Oh, and I ate them without the glaze. Yes, I know, I'm weird!
*footnote: I went crazy on these pictures because it was actually SUNNY out when I took them! Wow, Sarah, you baked during daylight? Yes, I know, I was out of control!*