Cinnamon Buns

Yummmm is all I can say!  This recipe makes 24 to 26 cinny buns!

1/2 cup butter
3/4 cup brown sugar
2 teaspoon salt
3 eggs
2/3 cup milk
3/4 cup water
2 tablespoons instant yeast
1 teaspoon cinnamon
5-6 cups all purpose flour

1/3 cup melted butter
3/4 cup brown sugar
1 tablespoon cinnamon
1 cup raisins (optional)

Place the butter and brown sugar into a large bowl.
Using an electric mixer, beat the sugar and butter together till smooth and fluffy.
Start to add in the eggs, one at a time, making sure to really incorporate each egg before adding the next one.
In a saucepan add the milk and water, heat till lukewarm and add to the batter.
Add in the cinnamon, salt and instant yeast.
Mix till all the ingredients are well blended. Start to add in the flour, about one cup at a time.
Beat with a wooden spoon till smooth.
Continue to add in more flour.
When it becomes to hard to mix with a wooden spoon.
Add just enough flour to make a soft dough, but not sticky to your hands.
Knead the dough for about 8-10 minutes.
Add a little oil to a large clean bowl (about a tablespoon).
Place the kneaded dough into the bowl and flip over a few times to lightly coat all sides of the dough.
Cover with plastic wrap and allow to rest for 1 hour or till double in bulk.

To make the filling place the brown sugar into a bowl and add the cinnamon. Using your fingers mix together till well mixed. Set aside till needed.

After the dough has risen, pour out onto a flat surface.
Using your fingers press the dough into a 12 x 18 inch rectangle.
Brush on the very soft or melted butter onto the surface of the dough.
Sprinkle the brown sugar, cinnamon mixture evenly on top of the butter.
Sprinkle the raisins on top.
Curl the side over about a inch and then begin to roll the dough like a jelly roll.
Pinch the seam with your fingers and cut the dough with a sharp knife into 12 pieces.
Place onto a large cookie sheet lined with parchment paper.
Cover with plastic wrap and allow to rest for 1 hour.

Place into a 350 degree oven for about 30 minutes.
Remove from oven and place onto a wire rack.
Do not remove them from the parchment paper.

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