Cinnamon Buns II

Makes 16 buns

2 pkg/5 tsp dried yeast

½ cup warm water

2/3 cup sugar

½ cup warm milk

1 tsp salt

4 cups flour

1 large egg

4 tbsp softened butter

1 cup brown sugar

4 tsp ground cinnamon

1 cup brown sugar

4 tsp ground cinnamon

1 cup raisins or currants (optional)

1 egg white mixed with 1 tsp water for glaze

  1. Sprinkle yeast over water in large mixer bowl, add 1 tbsp of the sugar. Proof for 5-10 minutes.
  2. Add remaining sugar, milk and salt to bowl and stir. Add 1 cup of flour. Blend till smooth, about 5 minutes. Beat in whole egg, then remaining flour.
  3. Knead with dough hook until smooth and satiny, 12 to 15 minutes.
  4. Turn into oiled dough tray and cover with damp cloth. Allow to rise in a warm place for 1½ hours or until doubled in bulk.
  5. Turn out on floured surface and punch down. Cover and let rest for 10 minutes.
  6. Meanwhile, in another bowl, mix the butter with the brown sugar and cinnamon.
  7. Roll dough out into a 14 x 18 inch rectangle. Spread with the filling, leaving about 1 inch bare on one long edge. Sprinkle the raisins or currants around, if desired.
  8. Take the long edge that is not bare and roll everything toward the bare edge. Moisten the bare edge and seal it to the dough. Cut the roll into 16 equal slices, placing them in a greased baking pan. Cover with plastic wrap.
  9. Let rise until doubled in bulk, 45 minutes to 1 hour.

If desired, prepare the buns the night before use and place bun-rolls in covered pan in the refrigerator overnight. They should be ready to go after 8 to 10 hours.

Pre-heat oven to 375 F.

  1. Prepare egg white glaze, if desired, and brush over rolls. Bake until lightly browned, 25 to 30 minutes. Serve warm.

An alternative to the egg glaze is to take a cup of confectioner’s sugar, mix with a few drops of water to make a runny glaze. Drizzle over the buns when they come out of the oven. Sort of adds insult to injury.

Source: Vegetarian Times, December 1998

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