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cinnamon rolls
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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:
  • ⅓ cup butter melted
  • ½ cup brown sugar
  • 1 ½ Tbsp. ground cinnamon
  • ¾ cup raisins or chopped pecans or chopped walnuts
  • .....
  • Glaze:
  • ¼ cup melted butter
  • 2 cups icing sugar
  • ½ teaspoon vanilla or almond extract
  • 3 -5 tablespoons hot water

Instructions

  • 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.
  • 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.
  • Start rolling up the dough from the 16 inch side so that the rolled up dough is 16 inches long.
  • 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.
  • 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.
  • Mix glaze ingredients until desired consistency is reached, pour over slightly cooled buns.
  • 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.