Easy Cinnamon Buns
Dough:
1/2 cup water, warmed
2 teaspoons sugar
2 packets active dry yeast
1 1/2 cups milk, warmed
2 eggs, lightly beaten
1 tablespoon salt
1/2 cup sugar
4 tablespoon butter, softened
5 1/2-6 cups flour
Combine first three ingredients in the bowl of an electric mixer fitted with a dough hook(yeah, I get to use my dough hook!). Let stand for 10 minutes, until yeast is foamy. Add milk, eggs, salt, sugar, butter and 3 cups of flour. Mix until well incorporated and smooth. Add 2 more cups of flour. Mix until smooth. Add any remaining flour in smaller increments until dough comes together and away from the sides of the bowl. Dough will be slightly sticky, but very smooth.Form dough into a ball and place in greased, covered bowl to rise until doubled, about 1 - 1 1/2 hours.
Filling
3-4 tablespoons milk
Cinnamon
Brown sugar
1 cup raisins (optional, I say no thanks!)
Preheat oven to 400F. Coat two 9×13 glass baking dishes with cooking spray or butter. Remove dough from bowl onto a lightly floured surface. Divide dough in two and roll each piece out into (roughly) a 10×14 inch rectangle. Brush each rectangle with milk, dust thoroughly with cinnamon and top with brown sugar. Sprinkle with raisins, if desired. Roll in a jelly-roll fashion beginning at a short end. Pinch seam shut. Repeat for second rectangle. Slice logs at 1 inch intervals and place rounds in the baking dish so they are just touching. Bake 15-20 minutes at 400F, until tops are golden brown.Let cool for 5-10 minutes. Cut apart and drizzle with glaze. Makes about 20 buns.
Quick and Easy Glaze
1 1/2 cups powdered sugar
1 tsp vanilla extract
1/2 tsp almond extract
Enough milk to form a pourable consistency
Stir ingredients until smooth with a fork. Drizzle over cinnamon buns.
Okay, so these are about two hours. My plan is to make the dough this evening after work and let rise. I will get them all sliced up and ready to bake in the morning. Nothing like some fresh baked buns on a Wednesday morning! I think I will do one pan with the glaze and the other with a frosting…something a’la Cindy’s Cinnamon Rolls. Those are soooooo good. Actually when I was a child my grandfather and I would always get the leftover scraps they sold with a cup’o frosting. How on earth I didn’t have a mouthful of cavities as a child, I haven’t a clue!
Grandpa’s sweet tooth is as bad as mine. I am assuming that is where mine stemmed from originally. I have never seen a man eat a piece of chocolate cake, some ice cream, cherry pie, and a fistful of Bloomer’s chocolates after a full meal-other than papaw and not weight 400 pounds. And I am not talking about slivers of cake either, buddy----quarter of the cake size! Hey, as long as I have his metabolism I’m not going to complain…
Dough:
1/2 cup water, warmed
2 teaspoons sugar
2 packets active dry yeast
1 1/2 cups milk, warmed
2 eggs, lightly beaten
1 tablespoon salt
1/2 cup sugar
4 tablespoon butter, softened
5 1/2-6 cups flour
Combine first three ingredients in the bowl of an electric mixer fitted with a dough hook(yeah, I get to use my dough hook!). Let stand for 10 minutes, until yeast is foamy. Add milk, eggs, salt, sugar, butter and 3 cups of flour. Mix until well incorporated and smooth. Add 2 more cups of flour. Mix until smooth. Add any remaining flour in smaller increments until dough comes together and away from the sides of the bowl. Dough will be slightly sticky, but very smooth.Form dough into a ball and place in greased, covered bowl to rise until doubled, about 1 - 1 1/2 hours.
Filling
3-4 tablespoons milk
Cinnamon
Brown sugar
1 cup raisins (optional, I say no thanks!)
Preheat oven to 400F. Coat two 9×13 glass baking dishes with cooking spray or butter. Remove dough from bowl onto a lightly floured surface. Divide dough in two and roll each piece out into (roughly) a 10×14 inch rectangle. Brush each rectangle with milk, dust thoroughly with cinnamon and top with brown sugar. Sprinkle with raisins, if desired. Roll in a jelly-roll fashion beginning at a short end. Pinch seam shut. Repeat for second rectangle. Slice logs at 1 inch intervals and place rounds in the baking dish so they are just touching. Bake 15-20 minutes at 400F, until tops are golden brown.Let cool for 5-10 minutes. Cut apart and drizzle with glaze. Makes about 20 buns.
Quick and Easy Glaze
1 1/2 cups powdered sugar
1 tsp vanilla extract
1/2 tsp almond extract
Enough milk to form a pourable consistency
Stir ingredients until smooth with a fork. Drizzle over cinnamon buns.
Okay, so these are about two hours. My plan is to make the dough this evening after work and let rise. I will get them all sliced up and ready to bake in the morning. Nothing like some fresh baked buns on a Wednesday morning! I think I will do one pan with the glaze and the other with a frosting…something a’la Cindy’s Cinnamon Rolls. Those are soooooo good. Actually when I was a child my grandfather and I would always get the leftover scraps they sold with a cup’o frosting. How on earth I didn’t have a mouthful of cavities as a child, I haven’t a clue!
Grandpa’s sweet tooth is as bad as mine. I am assuming that is where mine stemmed from originally. I have never seen a man eat a piece of chocolate cake, some ice cream, cherry pie, and a fistful of Bloomer’s chocolates after a full meal-other than papaw and not weight 400 pounds. And I am not talking about slivers of cake either, buddy----quarter of the cake size! Hey, as long as I have his metabolism I’m not going to complain…
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