Cinnamon Buns Recipe
Ingredients
| Dough | ||
| 2 envelopes active dry yeast | ||
| 1/2 cup very warm water | ||
| Sugar | 1 Teaspoon | |
| Milk | 3/4 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Salt | 1 3/4 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Eggs | 2 | |
| All purpose flour | 4 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs), softened (Filling) | |
| Firmly packed brown sugar | 1 Cup (16 tbs) (Filling) | |
| Raisins | 1 Cup (16 tbs) (Filling) | |
| Walnuts | 1/2 Cup (16 tbs), chopped (Filling) | |
| Ground cinnamon | 1 Teaspoon (Filling) | |
Directions
1. Make dough: Sprinkle yeast into very warm water in a 1-cup measure. ("Very warm" water should feel comfortably warm when dropped on wrist.) Stir in 1 teaspoon sugar and allow to stand 10 minutes, or until mixture begins to foam.
2. Heat milk, sugar, salt and butter or margarine in a medium-size saucepan, just until butter melts; pour into a large bowl; allow to cool slightly. Beat in eggs with a wire whip until well blended. (Test temperature of liquid at this time. It should be no warmer than water used with yeast.) Stir in foaming yeast.
3. Beat in 2 cups of the flour until smooth; stir in enough of the remaining flour to make a soft dough.
4. Turn dough out onto a lightly floured pastry cloth or board; knead until smooth and elastic, about 5 minutes, using only as much flour as needed to keep dough from sticking.
5. Place dough in a large greased bowl; turn over to bring greased side up. Cover. Let rise in warm place, away from draft, 1 1/2 hours, or until double in bulk.
6. Punch dough down; knead a few times; let rest 5 minutes.
7. Make filling: Beat softened butter or margarine and brown sugar until well blended in medium-size bowl with wire whip; stir in raisins, nuts and cinnamon until well blended.
8. Divide dough in half; roll out to a 15x9-inch rectangle on a lightly floured pastry cloth or board. Spread half the raisin and nut mixture over dough. Roll up, jelly roll fashion, starting with short end. Cut into 9 equal slices.
9. Place, cut-side down, in buttered) 8x8x2-inch baking pan. Repeat with remaining dough and filling to make a second pan of buns.
10. Cover pans; let rise in a warm place 45 minutes, or until it has be come double in bulk.
11. Bake in moderate oven (375°) 25 minutes, or until golden brown. Invert pans immediately onto wire racks
12. Separate buns with two forks serve with your favorite flavor of jam.
2. Heat milk, sugar, salt and butter or margarine in a medium-size saucepan, just until butter melts; pour into a large bowl; allow to cool slightly. Beat in eggs with a wire whip until well blended. (Test temperature of liquid at this time. It should be no warmer than water used with yeast.) Stir in foaming yeast.
3. Beat in 2 cups of the flour until smooth; stir in enough of the remaining flour to make a soft dough.
4. Turn dough out onto a lightly floured pastry cloth or board; knead until smooth and elastic, about 5 minutes, using only as much flour as needed to keep dough from sticking.
5. Place dough in a large greased bowl; turn over to bring greased side up. Cover. Let rise in warm place, away from draft, 1 1/2 hours, or until double in bulk.
6. Punch dough down; knead a few times; let rest 5 minutes.
7. Make filling: Beat softened butter or margarine and brown sugar until well blended in medium-size bowl with wire whip; stir in raisins, nuts and cinnamon until well blended.
8. Divide dough in half; roll out to a 15x9-inch rectangle on a lightly floured pastry cloth or board. Spread half the raisin and nut mixture over dough. Roll up, jelly roll fashion, starting with short end. Cut into 9 equal slices.
9. Place, cut-side down, in buttered) 8x8x2-inch baking pan. Repeat with remaining dough and filling to make a second pan of buns.
10. Cover pans; let rise in a warm place 45 minutes, or until it has be come double in bulk.
11. Bake in moderate oven (375°) 25 minutes, or until golden brown. Invert pans immediately onto wire racks
12. Separate buns with two forks serve with your favorite flavor of jam.
Chef
