Cinnamon Buns

So today after getting back from a very tiring day at the gym, I got to baking. As always I was in the mood to make something with cinnamon.

I have only made legit cinnamon buns with yeast and all once. That is due to the one hour rising time, and because the first time I made these they didn’t rise. Whenever I wanted cinnamon buns I would make the non-yeast version, although still tasty, they aren’t those soft flavorful buns, that you associate with cinnamon buns of the yeast variety.

So I decided to have another go. This time they worked beautify, they are positively amazing. I was scared that they were all going to be gone in the morning, knowing my family. So I hid them and wrote a don’t touch sign, we’ll see how well that does at fending them off.

Song of the Day – Ram Jam – Black Betty

Cinnabon-Style Gourmet Cinnamon Buns

Yield: 12 large buns

Ingredients:

Dough

1 (1/4 ounce) package dry yeast

1 cup warm whole milk

1/2 cup granulated sugar

1/3 cup margarine (or 80% margarine 20% butter spread)

1 teaspoon salt

2 large eggs

4 1/2  cups all-purpose flour

Filling

1 cup light brown sugar

3 tablespoons ground cinnamon

1/3 cup margarine (or 80% margarine 20% butter spread)

Method:

• For the rolls, dissolve the yeast in the warm milk in a large bowl.

• Add sugar, margarine salt, eggs, and flour, mix well.

• Knead the dough into a large ball, using your hands dusted lightly with flour.

• Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.

• Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.

• It should be approx 1/4 thick.

• To make filling, combine the brown sugar and cinnamon in a bowl.

• Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface, leaving about 1″ untouched around edges.

• Gently roll into a fairly tight roll, trying to keep the filling inside.

• With a sharp knife, slice into 12 pieces.

• Place on parchment lined cookie sheet about 2″ apart, cover with lint-free cloth, and let rise for another hour.

• Bake in 400 degree on rack just above centre, for about 10 minutes, or until light golden brown.

• Cool on cooling rack and gently place into airtight container when cool.

 
All the Best,

Mish

Advertisements