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Cinnamon buns

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Ingredients/Components

sugar - 1 c
cinnamon - 2 tsp
milk - 1 c
vanilla extract - 1 tsp
salt - 1 tsp
flour - 4 4
water - 2 3
confectioners sugar
melted butter - 3 Tbsp
softened butter - 3 Tbsp
yeast - 1 pkg
lukewarm water - 1/4 c
egg beaten - 1 item
solid shortening - 2 Tbsp

How to make cinnamon buns:

Glaze:2 c. confectioners sugar3 Tbsp. softened butter2 to 3 Tbsp. water Heat milk with shortening, salt and 1/2 cup of the sugar. Heat until shortening melts, but do not boil. Let cool to tepid. Whisk in egg and vanilla. Dissolve yeast in water with 1 teaspoon of sugar. Combine 3 1/2 cups of flour with yeast mixture and milk mixture, stirring to form a ragged dough. Turn dough onto lightly floured board. Clean and butter bowl.

Knead dough 8 minutes, until smooth, adding flour if necessary. Return to bowl. Cover and place in warm place to rise until double in size, 1 to 2 hours. Punch down dough. Roll out on lightly floured board to 1/4-inch thickness and about 12 to 14 inches square. Brush with melted butter.

Mix remaining sugar with cinnamon and sprinkle on. Roll dough like jelly roll. Use a very sharp knife to cut 1 1/2-inch thick slices from roll. Place, cut side up on greased baking sheet. Cover and let rise in warm place 45 minutes, until nearly doubled in size. Heat oven to 325°. Bake buns 25 minutes until light golden brown.

As buns bake, prepare glaze by beating confectioners sugar and butter, adding just enough water to make a runny, but not watery, glaze. Remove buns from oven and place on rack and let cool slightly. Drizzle glaze on buns while warm.

Recipe categories: Breads, Weeknight, Yeast breads.

Rating:

3.5

Average rating: 3.5, total votes: 6

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