Cinnamon Buns
submitted by: Shannon Price cookbook
serves
things you need:
instructions:
For the rolls, dissolve the yeast in the warm milk with a tsp of sugar (you can take a tsp out of the 1/2 cup of sugar) in a large bowl. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up. To the bowl of your mixer add the sugar, butter or mar- garine, salt, eggs, and flour and mix until well incorpo- rated. Pour the milk/yeast mixture over the flour mixture and us- ing the dough hook, mix well until well incorporated and the dough comes clean from the side of the bowl. Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has dou- bled in size. Combine the brown sugar and cinnamon in a bowl. Grease a 9×13 inch baking dish with cooking spray or butter. Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness. Spread the 1/3 cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 1 1/2 inch slices, and place in a light- ly greased baking pan. Place the cut rolls in the pre- pared pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size. Preheat oven to 350°F. Place the baking pan in the oven and bake for 20 minutes or until golden brown. Cooking time can vary greatly! While the rolls are baking make the icing by mixing all the icing ingredients and beat well with an electric mixer until fluffy and smooth. When the rolls are done, spread generously with icing.
Dough: 2 1/4 tsp | active dry yeast (instant) 1 cup | milk, lukewarm 1/2 cup| sugar 1/3 cup | butter, unsalted (softened) 1 tsp | salt 2 | eggs 1/3 cup | canola oil 4 cups | all-purpose flour Filling: 1cup | brown sugar, packed 4 tbsp | cinnamon 1/3 cup | butter, unsalted Icing: 8 oz | cream cheese 1 tsp | vanilla extract 3 cups | icing sugar 1-2 tbsp | milk or water
* Once these are rolled and cut (up to step 10)
the rolls can be refrigerat- ed to bake the next morning or frozen. Make sure you let them rise Step 11 before baking.
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