cinnamon-buns

The sweet cinnamon smell of these rolls is enough to make you want to skip dinner and get right to desert. Delicious and easy to make, the only real time involved to making these is the rising time. These cinnamon rolls can even be made the day before and left in the baking dish to rise in the fridge overnight. Then place the cold buns in a cold oven and bake.

baked-cinnamon-buns

 

Cinnamon Buns

Course yeast breads

Ingredients

  • Dough:
  • 3 ½ cups all-purpose flour
  • ¼ cup sugar
  • ¾ tsp salt
  • 2 ¼ teaspoons instant dry yeast 1 pkg
  • 1 ¼ cup scalded milk
  • 1 large egg
  • ¼ cup unsalted butter melted
  • ......
  • Filling:
  • 1/3 cup butter melted
  • 1/2 cup brown sugar
  • 1 1/2 Tbsp. ground cinnamon
  • 3/4 cup raisins or chopped pecans or chopped walnuts
  • .....
  • Glaze:
  • 1/4 cup melted butter
  • 2 cups icing sugar
  • 1/2 teaspoon vanilla or almond extract
  • 3 -5 tablespoons hot water

Instructions

  1. Mix all dough ingredients in a mixer with the dough hook until dough looks smooth, this takes about 4 minutes or if kneading by hand, 10 minutes. Transfer dough to a slightly oiled bowl, cover with plastic wrap and let rise for about an hour.
  2. Roll dough into a rectangle about 16 by 12 inches. Drizzle melted butter over rectangle then sprinkle with cinnamon, sugar and your choice of raisins or nuts.
  3. Start rolling up the dough from the 16 inch side so that the rolled up dough is 16 inches long.
  4. Cut into 12 pieces and place in a parchment lined bottom square or round baking pan, cover with a tea towel, and let rise for another hour.
  5. Bake at 350°F 30-40 minutes, if rolls are getting too dark then after 15 minutes or so cover them with aluminum foil and continue baking until done.
  6. Mix glaze ingredients until desired consistency is reached, pour over slightly cooled buns.
  7. Cinnamon buns are best served the day they are made, although they can be stored in the fridge a few days and just heat before serving.

 

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