Monday, May 21, 2012

Cinnamon Buns

Adapted from Joy of Baking

4 1/2 to 5 cups flour
1 packet (2 1/4 teaspoons) yeast
1 cup milk
1/3 cup butter or margarine
1/3 cup sugar
1/2 teaspoon salt
3 eggs
2 tablespoons melted butter or margarine
3/4 cup packed brown sugar mixed with 1 tablespoon cinnamon
1/4 cup chopped walnuts (optional)
1/4 cup raisins (optional)
1 tablespoon cream, for brushing
1/2 cup icing sugar
1-2 tablespoons cream

1. In a large bowl place 2 1/4 cups flour and yeast (fit mixer with dough hooks). Set aside. In a small saucepan over low heat place milk, butter, sugar, and salt. Heat until mixture is warm, about 110°F. Remove from heat and stir until butter is completely melted.
2. With mixer on low, slowly pour warm milk mixture into flour mixture, increase speed to medium and add eggs, one at a time. until smooth, about 3 minutes. Remove bowl from mixer and stir in remaining flour until dough forms.
3. Turn out dough onto floured surface and knead until smooth and elastic, about 5 minutes. Add more flour as needed. Place dough into oiled bowl, turning once to coat top. Cover bowl with plastic wrap and place in a warm area until doubled in bulk, about an hour. (I put mine in the oven with just the oven light on).
4. Place dough onto lightly floured surface and punch down. Roll into 12x12" square and brush with melted butter. Sprinkle over cinnamon sugar followed by walnuts and raisins. Brush edges with cream and roll up like a jelly roll.
5. Slice log into 8 pieces, about 1.5" thick. Place pieces into greased 9x13" pan, cut side up. Cover losely with plastic wrap and let rise until doubled in bulk, about an hour. Brush tops with cream.
6. Bake buns at 375°F for 25-30 minutes until golden brown on top, brown on the bottom, and hollow sounding when tapped. Cover with tin foil if over-browning occurs during the last 10 minutes of baking. In a small bowl mix together icing sugar and cream until smooth. Drizzle over warm buns then serve & enjoy!

Makes 8 large cinnamon buns. Perfect for a rainy day!

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