Cinnamon Buns

Cinnamon Buns

Makes 12 rolls

Have all ingredients at room temperature.

Dough

4 ½ tsp (2 packages)  active dry yeast

½ cup warm water

1 cup milk, scalded and cooled lukewarm

¼ cup sugar

1 large egg, beaten

1 tsp salt

4 cups (+) all purpose flour

(10 cardamom seeds, ground)


Filling

3 tbsp soft or melted butter

1 cup brown sugar

4 tsp ground cinnamon


Glaze

1 cup powdered or confectioners sugar

1 tsp vanilla extract

2 tbsp or more of water or strong coffee

Making the dough.

  1. Add yeast to warm water, stir well, and let stand to be sure yeast is active.
  2. Beat the egg. Add milk, salt and sugar. Add to the yeast mixture and mix, using a dough hook.
  3. Add flour slowly, allowing it to mix – up to 4 cups. Dough should be firm and not too sticky but should clear the side of the bowl. Let the dough rest for 15 minutes.
  4. Lightly oil a bowl and put the dough in it. Cover and let rise for 1 hour or until doubled in bulk.
  5. Turn out the dough on a lightly floured surface. Roll the dough into a rectangle about 14”/25cm wide. Roll until dough is only about ½”/1cm thick. The thinner the better, but mainly try to keep it uniform in width and thickness.
  6. Spread the filling over 2/3 of the width of the dough, leaving 1 inch/2-3cm bare on one of the long sides.
  7. Roll the dough the long way, starting with the side covered with filling. When rolled, pinch the ends together and seal the side seam with a moistened finger. Cut the dough roll into slices about 1”/2.5cm each.
  8. Grease a 9” x 13” pan and lay the slices on the bottom so they touch each another. Let rise for 45 minutes until puffy and doubled in bulk.

Preheat oven to 350°F/175°C.

  1. Bake rolls for 30 minutes until brown on top and the filling sizzles. While they are baking, prepare the glaze by adding liquid to the sugar until it is a thick syrup.
  2. When rolls are done, drizzle the glaze on top. Let stand a few minutes, keeping predators at bay, and serve when the glaze has hardened.


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