- Cinnamon Buns

CINNAMON BUNS


3 c milk
6 T butter
6 T sugar
1 T salt
1 tsp sugar
½ c warm water
2 envelopes active dry yeast (4½ tsp)
2 large eggs
9 c flour

¾ c melted butter
1¼ c brown sugar
2 T cinnamon

Preheat oven to 350°.

Scald milk. Stir in butter, 6 T sugar and salt. Cool to lukewarm. Dissolve the 1 tsp sugar in warm water. Sprinkle yeast over water mixture. Let stand in warm place for 10 minutes. Stir. In large mixing bowl, combine lukewarm milk mixture and eggs. Stir in dissolved yeast.

Add 4 – 5 c of the flour and beat well for 10 minutes (I use a stand mixer for this and then transfer the dough to a larger bowl). With a wooden spoon, gradually add enough of the remaining flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic, adding additional flour as needed (this is a soft dough). Place dough in a well greased bowl and roll dough over to grease the top. Cover with plastic wrap and let rise in a warm place until dough doubles in size, about 1 hour.

Punch down the dough and turn out onto a lightly floured surface. Divide dough in half. To fill, roll each piece of dough into a 9 x 18 inch rectangle. Spread ¼ c of margarine evenly onto each rectangle (see note). Combine brown sugar and cinnamon. Sprinkle onto the rectangles (see note). Roll dough up like a jelly roll, starting from the long side. Cut into 2 inch slices.

Place remaining ¼ c of melted butter in the bottom of a 16½ x 11½ x 2½ inch pan. Arrange slices in pan and cover loosely with greased wax paper.

Let rise in pan until doubled in size, about 45 – 60 minutes.

Bake for 35 – 40 minutes.

Remove from oven and immediately invert onto a serving tray.

Makes 18 large cinnamon buns.

Notes.

1. Although I use this recipe I don’t mix the brown sugar and cinnamon. I spread softened (not melted) butter on the rectangle (and I use way more butter to cover the surface. I then sprinkle the brown sugar over top (again using more) and then the cinnamon (you guessed it, more). I do not put the melted butter on the bottom of the pan. There is enough goo in my buns to reach the bottom of the buns!

2. I also make 24 smaller (but still a good size) cinnamon buns.

3. I also line the bottom of my pan with parchment paper.

4. Use dental floss to slice the roll – it works great and doesn’t crush the buns.