"Sinful" Cinnamon Buns

So after coming off a pretty successful Homemade Buns experiment in baking I decided that my sweet tooth couldn't be ignored... and what better than to try making some Homemade Cinnamon Buns...mmm.  So this is the first time I've ever tried making homemade cinnamon buns, so I didn't really know what to expect and I did find it a bit of a challenge to find a recipe that didn't involve a bread maker or a big-ass blender with dough attachment thingy.   Blah.  But I did find the cinnamon bun recipe at Cooks.com and it didn't require any equipment I didn't have and apart from waiting for the dough to rise... it was pretty easy.

The recipe:

4 1/4 to 4 3/4 c. all-purpose flour
1 pkg. active dry yeast
1 1/4 c. milk
1/4 c. granulated sugar
1/4 c. butter
1 tsp. salt
2 eggs
6 tbsp. butter, softened
1/2 c. packed brown sugar
2 tsp. ground cinnamon
1 recipe Maple Nut Glaze or Powdered Sugar Glaze

Step 1: In a large mixer bowl combine 1 1/2 cups of the all-purpose flour and yeast. Heat the milk, granulated sugar, the 1/4 cup butter and salt just until mixture is warm (120 to 130 degrees) and the butter is almost melted, stirring constantly.

Step 2: Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds; scrape sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. (Dough will be soft.) Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball.
 
Step 3: Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 to 1 1/2 hours). (The dough is ready for shaping when you can lightly and quickly press two fingers 1/2 inch into dough and indentation remains.)
 
Step 4: Punch dough down. On a lightly floured surface, divide dough in half; shape each half into a smooth ball. Cover; let rest for 10 minutes.
 
Step 5: On lightly floured surface roll half the dough to 12x8 inches. Spread with 3 tablespoons softened butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from a short side. Seal edges. Make a second roll with remaining dough, butter and sugar mixture.
 
Step 6: Slice each dough roll into 8 pieces. Arrange slices, cut side down, in a greased 13x9x2 inch baking pan. Cover; let rise until nearly double (about 30 minutes).
 
Step 7: Bake rolls in a 350 degree oven for 25 to 30 minutes or until light brown. Invert at once onto a wire rack. Cool slightly. Drizzle rolls with Maple Nut Glaze or Powdered Sugar Glaze. Serve warm.
 
Makes 16 rolls.

MAPLE NUT GLAZE:

In small bowl combine 1 cup sifted powdered sugar, 2 tablespoons maple syrup or 1/2 teaspoon maple extract and enough water or milk (2 to 3 teaspoons) for drizzling consistency. Stir in 1/4 cup coarsely chopped pecans.

POWDERED SUGAR GLAZE:

Combine 1 cup sifted powdered sugar, 1 teaspoon vanilla, and enough milk (about 3 to 4 teaspoons) for drizzling consistency.

FREEZING AND REHEATING:

Bake and cool rolls as directed, do not glaze. Wrap in moisture and vapor proof wrap. Seal, label, and freeze for up to 3 months.

To reheat in a conventional oven, wrap frozen rolls in foil. Place in a 350 degree oven for 20 to 25 minutes or until warm. Drizzle with your choice of glaze.

 

To reheat in a microwave oven, wrap 2 of the frozen rolls in microwave-safe paper towels. Micro-cook on 100% power (high) for 1 to 1 1/2 minutes or until warm. Drizzle with glaze.

Letting the dough rise... waiting to knead it

Rolled with cinnamon and brown sugar.  I added some with raisins... yum.

Baked up and now waiting for some powdered sugar icing

Yes... they were dee-lish and completely gone in record time

Yup, they lasted 2 days and they were gone.  They were a hit here and I gave some to my Mum and Dad and they said they were really good.   So two sets of thumbs up on this recipe and if you have the time and feel like getting right back to the basics and making food that is truely done by your own hands - this recipe isn't hard... just a bit of waiting for the dough to rise.  After that part is over with - the fun part for me began.... loved putting it all together and even better when everyone loved them.