Cinnamon Buns


SAMSUNG

Dough:

  • 1 cup milk
  • 2 eggs, beaten
  • 1/3 cup butter, softened
  • 4 ½ cups flour, plus extra to roll the dough
  • 1 tsp. salt
  • ½ cup sugar
  • 2 ½ tsp. instant yeast (or two ¼ oz. packages)

Filling:

  • 1 cup packed brown sugar
  • 2 ½ tbsp. ground cinnamon
  • 1/3 cup butter
  • 1 cup raisins, soaked in a bowl of water (optional)
  • 1 cup crushed nuts (optional)

 

Icing:

  • 3 oz. cream cheese
  • ¼ cup butter
  • 1 ½ cup icing sugar
  • ½ tsp. vanilla
  • Salt


Directions:

Heat milk to lukewarm. Stir in yeast. Set aside for 10 minutes. Mix flour, salt and sugar. Mix eggs, butter and milk in a separate bowl. Add egg mixture to flour. Knead dough on flour covered surface until dough is smooth. Put the dough back into the bowl and cover with damp tea towel. Put in warm place for approximately one hour or until dough doubles. Punch air out of dough, and place on a flour covered surface. Use a rolling pin to flatten dough into a rectangle 21 x 18 inches (50 x 45 cm), approximately ½ inch (1 cm) thick, or as thin as workable. Spread butter to the edges of the dough. Sprinkle evenly with brown sugar, cinnamon, raisins and/or nuts. Roll the dough lengthwise, beginning at the bottom, keeping the roll as tight as possible. Using a sharp, straight edged knife slice the roll into approximately 16 buns. Grease baking pan(s), and lightly dust with flour. Place the rolls into the pan(s), leaving enough space around each one to give them room to expand. Cover the pans with a damp tea towel, and leave them in a warm place for 30 minutes (or until they start rising again). Preheat the oven to 400°F (200°C). Once the buns have risen, bake for 10-15 minutes, or until golden brown on top. Next, mix the icing ingredients together and beat to a smooth texture. Place a spoonful of the cream cheese icing on top of each bun before they cool. Enjoy warm or cold.

“this is a christmas variation on my recipe: 1 cup cranberries (soaked in water) + 2 t orange zest. ”

–Submitted by Stacey S.

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One Comment Add yours

  1. I’m making these for Joel’s birthday tomorrow 🙂

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