Wednesday, September 14, 2011

Homemade Cinnamon Buns

Oh I hate cravings sometimes. The sweet and spicy scent of cinnamon buns caught my nose and wouldn't let go. The fragrance followed me into my sleep, entering my dreams. Enough, I thought. I have to make some warm, adorable, sweet, savory cinnamon buns before I go mad.

I just can't shake a craving sometimes and while I don't have a sweet tooth, I did give in and found a easy to make recipe for cinnamon buns on 

4 1/4 to 4 3/4 c. all-purpose flour
1 pkg. active dry yeast
1 1/4 c. milk
1/4 c. granulated sugar
1/4 c. butter
1 tsp. salt
2 eggs
6 tbsp. butter, softened
1/2 c. packed brown sugar
2 tsp. ground cinnamon
1 recipe Maple Nut Glaze or Powdered Sugar Glaze

Step 1: In a large mixer bowl combine 1 1/2 cups of the
all-purpose flour and yeast. Heat the milk, granulated
sugar, the 1/4 cup butter and salt just until mixture is
warm (120 to 130 degrees) and the butter is almost melted,
stirring constantly.

Step 2: Add milk mixture to flour mixture; add eggs. Beat
with an electric mixer on low speed for 30 seconds; scrape
sides of bowl constantly. Beat on high speed for 3 minutes.
Using a spoon, stir in as much of the remaining flour as you
can. (Dough will be soft.) Turn dough out onto a lightly
floured surface. Knead in enough of the remaining flour to
make a moderately soft dough (3 to 5 minutes total). Shape
dough into a ball.

Step 3: Place dough in a lightly greased bowl; turn once.
Cover; let rise in a warm place until double (about 1 to 1
1/2 hours). (The dough is ready for shaping when you can
lightly and quickly press two fingers 1/2 inch into dough
and indentation remains.)

Step 4: Punch dough down. On a lightly floured surface,
divide dough in half; shape each half into a smooth ball.
Cover; let rest for 10 minutes.

Step 5: On lightly floured surface roll half the dough to
12x8 inches. Spread with 3 tablespoons softened butter.
Combine brown sugar and cinnamon; sprinkle half over
rectangle. Roll up from a short side. Seal edges. Make a
second roll with remaining dough, butter and sugar mixture.

Step 6: Slice each dough roll into 8 pieces. Arrange slices,
cut side down, in a greased 13x9x2 inch baking pan. Cover;
let rise until nearly double (about 30 minutes).

Step 7: Bake rolls in a 350 degree oven for 25 to 30 minutes
or until light brown. Invert at once onto a wire rack. Cool
slightly. Drizzle rolls with Maple Nut Glaze or Powdered
Sugar Glaze. Serve warm.

Makes 16 rolls.


In small bowl combine 1 cup sifted powdered sugar, 2
tablespoons maple syrup or 1/2 teaspoon maple extract and
enough water or milk (2 to 3 teaspoons) for drizzling
consistency. Stir in 1/4 cup coarsely chopped pecans.


Combine 1 cup sifted powdered sugar, 1 teaspoon vanilla, and
enough milk (about 3 to 4 teaspoons) for drizzling


Bake and cool rolls as directed, do not glaze. Wrap in
moisture and vapor proof wrap. Seal, label, and freeze for
up to 3 months.

To reheat in a conventional oven, wrap frozen rolls in foil.
Place in a 350 degree oven for 20 to 25 minutes or until
warm. Drizzle with your choice of glaze.

To reheat in a microwave oven, wrap 2 of the frozen rolls in
microwave-safe paper towels. Micro-cook on 100% power (high)
for 1 to 1 1/2 minutes or until warm. Drizzle with glaze.

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