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does anyone have an ooey gooey cinnamon bun recipe - love the copycat cinnabon recipe, but>>
- Thread starter michelle
- Start date
REC: LA Times Cinnamon Buns
This recipe originally was posted by someone on the Epicurious Swap...wish I could remember who! It is a winner. This particular recipe does not call for an overnight rise.
* Exported from MasterCook II *
L.A. Times Cinnamon Rolls
Recipe By : Epi Recipe Swap
Serving Size : 18
Categories : Breads Breakfast/Brunch
Tried & True
Amount Measure Ingredient -- Preparation Method
Dough
6 Cups All-Purpose Flour
1/2 Cup Sugar
2 Teaspoons Salt
1 Cup Buttermilk
1 1/4 Cups Orange Juice
2 Pkgs Active Dry Yeast
2 Tablespoons Honey
1/2 Cup Butter -- room temperature
Filling
3 Tablespoons Corn Syrup
1/4 Cup Cinnamon
1 1/2 Cups Butter -- room temperature
6 Tablespoons Sugar
1 Tablespoon All-Purpose Flour
To make the dough: Mix flour, sugar and salt in a large bowl.
Mix buttermilk and orange juice in a small saucepan. Whisk and heat until lukewarm . Remove from heat and add yeast. Stir until dissolved. Pour over flour mixture and add in honey and butter. Mix and knead for 10 to 15 minutes. Do not overwork-dough will be elastic yet bumpy. (Do not knead until smooth!)
Cover and let rise until double in size, about 1 hour.
Meanwhile, mix the filling. Blend all of the filling ingredients together. Leave at room temperature.
When dough has doubled, divide in half. Place one piece back into bowl and cover. Roll other piece into a 10" by 12" rectangle. Spread 1/2 of the filling on the rolled out dough, leaving a 1/2" border free of filling on top and bottom edges. Roll up dough, starting at the edge nearest you, jelly-roll style. Seal the edge of the roll and pat the ends of the roll to even them out. Cut the roll with a serrated knife, into 9 even pieces. Place cut side down in a greased 9" cake pan. Cover and set aside to rise.
Repeat with remaining piece of dough.
Allow to rise until 50% larger. Bake in preheated 350°F. oven for 15 to 20 minutes. They want to be golden brown, but don't overbake them. An instant-read thermometer inserted into the rolls, will register 200°F when they are done.
These can be frosted, but that seems like overkill. If you invert them onto a serving plate, they will almost be like sticky buns.
- - - - - - - - - - - - - - - - - -
This recipe originally was posted by someone on the Epicurious Swap...wish I could remember who! It is a winner. This particular recipe does not call for an overnight rise.
* Exported from MasterCook II *
L.A. Times Cinnamon Rolls
Recipe By : Epi Recipe Swap
Serving Size : 18
Categories : Breads Breakfast/Brunch
Tried & True
Amount Measure Ingredient -- Preparation Method
Dough
6 Cups All-Purpose Flour
1/2 Cup Sugar
2 Teaspoons Salt
1 Cup Buttermilk
1 1/4 Cups Orange Juice
2 Pkgs Active Dry Yeast
2 Tablespoons Honey
1/2 Cup Butter -- room temperature
Filling
3 Tablespoons Corn Syrup
1/4 Cup Cinnamon
1 1/2 Cups Butter -- room temperature
6 Tablespoons Sugar
1 Tablespoon All-Purpose Flour
To make the dough: Mix flour, sugar and salt in a large bowl.
Mix buttermilk and orange juice in a small saucepan. Whisk and heat until lukewarm . Remove from heat and add yeast. Stir until dissolved. Pour over flour mixture and add in honey and butter. Mix and knead for 10 to 15 minutes. Do not overwork-dough will be elastic yet bumpy. (Do not knead until smooth!)
Cover and let rise until double in size, about 1 hour.
Meanwhile, mix the filling. Blend all of the filling ingredients together. Leave at room temperature.
When dough has doubled, divide in half. Place one piece back into bowl and cover. Roll other piece into a 10" by 12" rectangle. Spread 1/2 of the filling on the rolled out dough, leaving a 1/2" border free of filling on top and bottom edges. Roll up dough, starting at the edge nearest you, jelly-roll style. Seal the edge of the roll and pat the ends of the roll to even them out. Cut the roll with a serrated knife, into 9 even pieces. Place cut side down in a greased 9" cake pan. Cover and set aside to rise.
Repeat with remaining piece of dough.
Allow to rise until 50% larger. Bake in preheated 350°F. oven for 15 to 20 minutes. They want to be golden brown, but don't overbake them. An instant-read thermometer inserted into the rolls, will register 200°F when they are done.
These can be frosted, but that seems like overkill. If you invert them onto a serving plate, they will almost be like sticky buns.
- - - - - - - - - - - - - - - - - -
Another good one from Flo Braker-REC: Cinnamon Buns...
Cinnamon Buns
Recipe By: Flo Braker
Serving Size: 12
Ingredients:
1 cup water, very warm
1 package active dry yeast
1 tablespoon sugar
1/3 cup instant nonfat dry milk
2 tablespoons unsalted butter, room temperature
1/2 teaspoon salt
3 1/4 cups all-purpose flour, unsifted
Topping and filling:
1/2 cup light brown sugar
2 tablespoons milk
1 cup chopped pecans
2 tablespoons unsalted butter, melted and cool
1/4 cup granulated sugar
1 teaspoon cinnamon
Directions:
Combine water (105 to 115∞), yeast and sugar in a medium mixing bow; let stand 2 minutes. Add dry milk, butter, salt and 2 cups flour. Mix smooth, then beat for 2 minutes.
Stir in enough of the remaining flour to make a soft dough. Turn out dough onto a well-floured surface (use some of the remaining flour) and knead for 5 minutes, until smooth and elastic, adding only as much flour as needed to prevent dough from sticking.
Place dough in a greased bowl; turn once to bring greased side up. Cover and let rise in a warm place (80 to 85∞) until doubled, about 1 hour. Meanwhile, generously grease a 9-inch square layer pan.
To form the buns: Mix brown sugar and milk; spread over greased pan. Sprinkle with 1/2 cup of the nuts. Punch down dough. On a lightly floured surface, roll out dough to a rectangle 7 by 12 inches. Brush with melted butter to within 1/2 inch of edge.
Combine sugar and cinnamon; sprinkle over dough. Sprinkle with remaining nuts. Starting from one 12-inch edge, roll up dough jelly-roll fashion; pinch seal to seal, cut roll into 12 1-inch-thick slices. Place cut side down on top of sugar-nut mixture in pan.
Press each lightly in center. Cover; let rise in warm place until doubled, about 45 minutes. Position oven rack in middle of oven; heat oven to 350∞. Bake about 30 minutes or until golden. Remove from oven, invert pan onto a serving plate and cool 5 minutes before lifting cake pan.
Cinnamon Buns
Recipe By: Flo Braker
Serving Size: 12
Ingredients:
1 cup water, very warm
1 package active dry yeast
1 tablespoon sugar
1/3 cup instant nonfat dry milk
2 tablespoons unsalted butter, room temperature
1/2 teaspoon salt
3 1/4 cups all-purpose flour, unsifted
Topping and filling:
1/2 cup light brown sugar
2 tablespoons milk
1 cup chopped pecans
2 tablespoons unsalted butter, melted and cool
1/4 cup granulated sugar
1 teaspoon cinnamon
Directions:
Combine water (105 to 115∞), yeast and sugar in a medium mixing bow; let stand 2 minutes. Add dry milk, butter, salt and 2 cups flour. Mix smooth, then beat for 2 minutes.
Stir in enough of the remaining flour to make a soft dough. Turn out dough onto a well-floured surface (use some of the remaining flour) and knead for 5 minutes, until smooth and elastic, adding only as much flour as needed to prevent dough from sticking.
Place dough in a greased bowl; turn once to bring greased side up. Cover and let rise in a warm place (80 to 85∞) until doubled, about 1 hour. Meanwhile, generously grease a 9-inch square layer pan.
To form the buns: Mix brown sugar and milk; spread over greased pan. Sprinkle with 1/2 cup of the nuts. Punch down dough. On a lightly floured surface, roll out dough to a rectangle 7 by 12 inches. Brush with melted butter to within 1/2 inch of edge.
Combine sugar and cinnamon; sprinkle over dough. Sprinkle with remaining nuts. Starting from one 12-inch edge, roll up dough jelly-roll fashion; pinch seal to seal, cut roll into 12 1-inch-thick slices. Place cut side down on top of sugar-nut mixture in pan.
Press each lightly in center. Cover; let rise in warm place until doubled, about 45 minutes. Position oven rack in middle of oven; heat oven to 350∞. Bake about 30 minutes or until golden. Remove from oven, invert pan onto a serving plate and cool 5 minutes before lifting cake pan.
michael-in-phoenix
Well-known member
That's 4 tbsp. butter for charlie, and a pound of butter for judy. Two good choices!
sandi-in-hawaii
Well-known member
Here's a Lemon Sticky Bun at the link - I liked the dough recipe for this one...
I use the copycat cinnabon recioe that has the vanilla pudding powder in it, but this lemon dough was a lot easier to shape. The cinnamon one always felt too loose, or something.
You could use the lemon dough, omitting the lemon zest, and the cinnamon filling from the other recipe.
Or you could just make this lemon one. It's fab, I promise!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=164533
I use the copycat cinnabon recioe that has the vanilla pudding powder in it, but this lemon dough was a lot easier to shape. The cinnamon one always felt too loose, or something.
You could use the lemon dough, omitting the lemon zest, and the cinnamon filling from the other recipe.
Or you could just make this lemon one. It's fab, I promise!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=164533
michael-in-phoenix
Well-known member
I think it has a lot to do with what you desire to achieve. I'm thinking a ...
...serious craving for cinnamon rolls could be satisfied by Charlie's recipe without doing too much damage to the waistline.
Judy's recipe is all-out, over-the-top, buttery, gooey goodness.
The one I use is the Chelsea Bun recipe from Bernard Clayton's New Complete Book of Breads. It is somewhere in the middle, between Charlie's and Judy's. We like it. You make the sponge for the dough and let it rise for about 45 minutes before adding the rest of the flour. It's really good.
Michael
...serious craving for cinnamon rolls could be satisfied by Charlie's recipe without doing too much damage to the waistline.
Judy's recipe is all-out, over-the-top, buttery, gooey goodness.
The one I use is the Chelsea Bun recipe from Bernard Clayton's New Complete Book of Breads. It is somewhere in the middle, between Charlie's and Judy's. We like it. You make the sponge for the dough and let it rise for about 45 minutes before adding the rest of the flour. It's really good.
Michael
michael-in-phoenix
Well-known member
I saw this when you first posted it. I want to try it!
Sour Cream Caramel Cinnamon Buns
* Exported for MasterCook 4 by Living Cookbook *
Sour Cream-Caramel Cinnamon Buns
Recipe By :
Serving Size : 0 Preparation Time:
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
Dough1/3 cup warm water (100 to 110)
5 tsp rapid rise yeast
3/4 cup warm milk
3 large eggs
3/4 cup unsalted butter, cut into small chunks
3/4 cup sugar
1 1/4 tsp salt
1 tab pure vanilla extract
1/2 cup sour cream
1/4 tsp cinnamon
6 cups all=purpose flourFilling1 cup unsalted butter, softened
1 1/2 cups firmly packed brown sugar
2 tsp cinnamon
1 cup chopped pecans, optional
1 cup raisins, plumped and dried
1/2 cup caramel or butterscotch chips
1/3 cup caramel or butterscotch sundae toppingCaramel-cinnamon glaze1 1/2 cup firmly packed brown sugar
1/2 cup unsalted butter, melted
1/4 cup corn syrup
1 tsp cinnamonBakers fondant2 cups powdered sugar
1 tsp vanilla
4 tab water
1. Line a large baking sheet with parchment paper. Spray 2 9x13 in pans with
nonstick cooking spray (you can also use 3 9-in cake pans)
2. In mixer bowl, hand whisk warm water and yeast and let stand 1 minute to
dissolve. Briskly whisk in warm milk, eggs, butter, sugar, salt, vanilla,
sour cream and cinnamon. As ingredients blend fold in 4 to 5 cups flour and
mix to make a soft dough. Then knead with dough hook on lowest speed 6-8
minutes, adding more flour as necessary to form a dough that is smooth and
elastic but not tough. Remove dough hook and spray dough with nonstick
cooking spray. Cover entire mixer and bowl with a large plastic bag and let
rise 45-60 minutes or until almost doubled.
3. Prepare pans as follows. Caramel Cinnamon Glaze -smear each pan with half
of brown sugar mixed with cinnamon. Drizzle with melted butter and corn
syrup.
4. Turn out dough onto lightly floured work surface, gently deflate and
divide in half. Let rest 10 minutes. Then pat or roll our to a 16-18 inch
square between 1/4 to 1/2 inch thick. Spread each half with softened butter
and remaining filling ingredients (I mixed the brown sugar and cinnamon
together - sprinkled on the chip, nuts and raisins) Drizzle with sundae
topping.
5. Roll up each portion of dough starting with egde of dough closest to you,
into a snug jelly roll. Cut into 3/4" thick slices and arrange in rows in
prepared pans. Spray with nonstick cooking spray. (At this point I put one
pan in frig and one in freezer.)To bake right away - Cover loosely with
plastic wrap and let rise 40-60 minutes or until almost doubled.
6. Preheat oven to 350. BAke about 30-35 minutes until medium brown. Invert
buns onto a parchemnt paper lined baking sheet or large platter. Drizzle
excess syrup from the bottoms of pans over tops of buns.
7. Bakers fondant - in medium bowl whisk powdered sugar, vanilla and enough
water to make a spreadable glaze. Pour on buns.
Nutrition (calculated from recipe ingredients)Calories: 8350
Calories From Fat: 4680
Total Fat: 535.6g
Cholesterol: 1797.9mg
Sodium: 3550.3mg
Potassium: 2136.4mg
Carbohydrates: 905.2g
Fiber: 15g
Sugar: 833.9g
Protein: 44g
Author Note: These can be made ahead and left overnight for a slow cool rise
in the fridge. You can also freeze a pan unrisen and unbaked and then thaw
overnight in the fridge. I took them out and let them rise for about 1/2
hour before baking.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Sour Cream-Caramel Cinnamon Buns
Recipe By :
Serving Size : 0 Preparation Time:
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
Dough1/3 cup warm water (100 to 110)
5 tsp rapid rise yeast
3/4 cup warm milk
3 large eggs
3/4 cup unsalted butter, cut into small chunks
3/4 cup sugar
1 1/4 tsp salt
1 tab pure vanilla extract
1/2 cup sour cream
1/4 tsp cinnamon
6 cups all=purpose flourFilling1 cup unsalted butter, softened
1 1/2 cups firmly packed brown sugar
2 tsp cinnamon
1 cup chopped pecans, optional
1 cup raisins, plumped and dried
1/2 cup caramel or butterscotch chips
1/3 cup caramel or butterscotch sundae toppingCaramel-cinnamon glaze1 1/2 cup firmly packed brown sugar
1/2 cup unsalted butter, melted
1/4 cup corn syrup
1 tsp cinnamonBakers fondant2 cups powdered sugar
1 tsp vanilla
4 tab water
1. Line a large baking sheet with parchment paper. Spray 2 9x13 in pans with
nonstick cooking spray (you can also use 3 9-in cake pans)
2. In mixer bowl, hand whisk warm water and yeast and let stand 1 minute to
dissolve. Briskly whisk in warm milk, eggs, butter, sugar, salt, vanilla,
sour cream and cinnamon. As ingredients blend fold in 4 to 5 cups flour and
mix to make a soft dough. Then knead with dough hook on lowest speed 6-8
minutes, adding more flour as necessary to form a dough that is smooth and
elastic but not tough. Remove dough hook and spray dough with nonstick
cooking spray. Cover entire mixer and bowl with a large plastic bag and let
rise 45-60 minutes or until almost doubled.
3. Prepare pans as follows. Caramel Cinnamon Glaze -smear each pan with half
of brown sugar mixed with cinnamon. Drizzle with melted butter and corn
syrup.
4. Turn out dough onto lightly floured work surface, gently deflate and
divide in half. Let rest 10 minutes. Then pat or roll our to a 16-18 inch
square between 1/4 to 1/2 inch thick. Spread each half with softened butter
and remaining filling ingredients (I mixed the brown sugar and cinnamon
together - sprinkled on the chip, nuts and raisins) Drizzle with sundae
topping.
5. Roll up each portion of dough starting with egde of dough closest to you,
into a snug jelly roll. Cut into 3/4" thick slices and arrange in rows in
prepared pans. Spray with nonstick cooking spray. (At this point I put one
pan in frig and one in freezer.)To bake right away - Cover loosely with
plastic wrap and let rise 40-60 minutes or until almost doubled.
6. Preheat oven to 350. BAke about 30-35 minutes until medium brown. Invert
buns onto a parchemnt paper lined baking sheet or large platter. Drizzle
excess syrup from the bottoms of pans over tops of buns.
7. Bakers fondant - in medium bowl whisk powdered sugar, vanilla and enough
water to make a spreadable glaze. Pour on buns.
Nutrition (calculated from recipe ingredients)Calories: 8350
Calories From Fat: 4680
Total Fat: 535.6g
Cholesterol: 1797.9mg
Sodium: 3550.3mg
Potassium: 2136.4mg
Carbohydrates: 905.2g
Fiber: 15g
Sugar: 833.9g
Protein: 44g
Author Note: These can be made ahead and left overnight for a slow cool rise
in the fridge. You can also freeze a pan unrisen and unbaked and then thaw
overnight in the fridge. I took them out and let them rise for about 1/2
hour before baking.
- - - - - - - - - - - - - - - - - -
Here's a nice alternative--REC: Iced Cinnamon Bun Scones...
Iced Cinnamon Bun Scones
Recipe By: Marcy Goldman
Serving Size: 8
Ingredients:
2/3 cup light brown sugar
1 stick unsalted butter, (4 ounces) cold, cut into cubes
2 tablespoons unsalted butter, softened
1 1/4 teaspoons cinnamon
3 cups all-purpose flour, plus more for dusting
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup heavy cream
1 large egg
1 teaspoon pure vanilla extract
1/4 cup cream cheese, softened
1 teaspoon fresh lemon juice
2 cups confectioners' sugar
Directions:
1. Preheat the oven to 425∞. Line a large, heavy baking sheet with parchment paper. In a food processor, pulse the brown sugar with the 2 tablespoons of softened butter and 1 teaspoon of the cinnamon until soft crumbs form. Transfer the mixture to a bowl.
2. In the processor, combine the 3 cups of flour with the granulated sugar, baking powder, salt and the remaining 1/4 teaspoon of cinnamon and pulse to blend. Add the diced butter and pulse until the mixture resembles small peas. Transfer the mixture to a large bowl and make a well in the center.
3. Add the cream, egg and vanilla to the well and stir to combine. Using a wooden spoon, gradually stir in the flour mixture until a firm dough forms. Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks.
4. Lightly dust a work surface with flour. Turn the dough out onto it and knead 3 times. Pat or roll the dough into an 8-inch round, about 1 inch thick. Cut into 8 wedges, then transfer the scones to the baking sheet and refrigerate for 10 minutes. Bake for 18 to 20 minutes, or until browned. Let cool slightly on the sheet, then transfer to a wire rack.
5. In a medium bowl, beat the cream cheese with the lemon juice. Beat in the confectioners' sugar until smooth. Spread the icing over the warm scones.
Source:
"Food & Wine/March 2003."
Yield:
"8 Scones"
Start to Finish Time:
"1:00"
T(Baking Time):
"0:20"
Notes:
NOTES : The scones can be stored in an airtight container for up to 2 days.
Iced Cinnamon Bun Scones
Recipe By: Marcy Goldman
Serving Size: 8
Ingredients:
2/3 cup light brown sugar
1 stick unsalted butter, (4 ounces) cold, cut into cubes
2 tablespoons unsalted butter, softened
1 1/4 teaspoons cinnamon
3 cups all-purpose flour, plus more for dusting
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup heavy cream
1 large egg
1 teaspoon pure vanilla extract
1/4 cup cream cheese, softened
1 teaspoon fresh lemon juice
2 cups confectioners' sugar
Directions:
1. Preheat the oven to 425∞. Line a large, heavy baking sheet with parchment paper. In a food processor, pulse the brown sugar with the 2 tablespoons of softened butter and 1 teaspoon of the cinnamon until soft crumbs form. Transfer the mixture to a bowl.
2. In the processor, combine the 3 cups of flour with the granulated sugar, baking powder, salt and the remaining 1/4 teaspoon of cinnamon and pulse to blend. Add the diced butter and pulse until the mixture resembles small peas. Transfer the mixture to a large bowl and make a well in the center.
3. Add the cream, egg and vanilla to the well and stir to combine. Using a wooden spoon, gradually stir in the flour mixture until a firm dough forms. Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks.
4. Lightly dust a work surface with flour. Turn the dough out onto it and knead 3 times. Pat or roll the dough into an 8-inch round, about 1 inch thick. Cut into 8 wedges, then transfer the scones to the baking sheet and refrigerate for 10 minutes. Bake for 18 to 20 minutes, or until browned. Let cool slightly on the sheet, then transfer to a wire rack.
5. In a medium bowl, beat the cream cheese with the lemon juice. Beat in the confectioners' sugar until smooth. Spread the icing over the warm scones.
Source:
"Food & Wine/March 2003."
Yield:
"8 Scones"
Start to Finish Time:
"1:00"
T(Baking Time):
"0:20"
Notes:
NOTES : The scones can be stored in an airtight container for up to 2 days.
This is my favorite- Grandma's Cinnamon Rolls
Been making these for many years and love the texture and flavor. Soft, gooey- just delicious. You might not like that Crisco is used but try it and you will be very surprised. And the evaporated milk makes a huge difference too. A great recipe. I originally found it in a small town newspaper in MN probably 40 years ago. Have tried many other cinnamon roll recipes but I always go back to this one.
GRANDMA'S CINNAMON ROLLS
4 Tbsp yeast (I use fast-rise yeast)
1/4 C sugar
1 C warm (104°) water
1/2 C sugar
2 Tbsp salt
3/4 C evaporated milk
1 C Crisco
5 egg yolks
2-1/2 C hot (120°) water
10-1/2 C all-purpose flour
melted butter
1 C sugar mixed with 1 Tbsp cinnamon
Icing (recipe below)
Dissolve yeast and 1/4 C sugar in 1 C warm water. Set aside until foamy. Mix 1/2 C sugar, salt, evaporated milk, Crisco and egg yolks in a large bowl until well blended. Add the hot water and mix. Add 4 C of the flour and mix well. Add the yeast mixture and blend well. Add remaining 6-1/2 C flour one at a time- you should have a nice, elastic dough that is just barely sticky to the touch. Let rest for 5 minutes. Knead 50 times then shape into two long loaves. Let rest 10 minutes. Roll loaves into rectangles 1/2" thick. Brush with melted butter and sprinkle with the sugar and cinnamon mixture. Moisten the upper edge of the dough with water then roll from bottom to top and pinch to seal. Using a sharp knife, cut dough into 2" rolls. Place side by side in a greased 10" X 14" pan. Cover lightly with a dish towel and allow to rise until doubled in bulk (15 min for fast-rise yeast) then bake at 325° for 30 minutes or more until golden on top. Allow to cool in pan. Drizzle icing over top and wait for the compliments!
Icing: About 2 C powdered sugar, 2 tsp Mapline or 1 tsp vanilla and enough milk or cream to make a drizzle.
Been making these for many years and love the texture and flavor. Soft, gooey- just delicious. You might not like that Crisco is used but try it and you will be very surprised. And the evaporated milk makes a huge difference too. A great recipe. I originally found it in a small town newspaper in MN probably 40 years ago. Have tried many other cinnamon roll recipes but I always go back to this one.
GRANDMA'S CINNAMON ROLLS
4 Tbsp yeast (I use fast-rise yeast)
1/4 C sugar
1 C warm (104°) water
1/2 C sugar
2 Tbsp salt
3/4 C evaporated milk
1 C Crisco
5 egg yolks
2-1/2 C hot (120°) water
10-1/2 C all-purpose flour
melted butter
1 C sugar mixed with 1 Tbsp cinnamon
Icing (recipe below)
Dissolve yeast and 1/4 C sugar in 1 C warm water. Set aside until foamy. Mix 1/2 C sugar, salt, evaporated milk, Crisco and egg yolks in a large bowl until well blended. Add the hot water and mix. Add 4 C of the flour and mix well. Add the yeast mixture and blend well. Add remaining 6-1/2 C flour one at a time- you should have a nice, elastic dough that is just barely sticky to the touch. Let rest for 5 minutes. Knead 50 times then shape into two long loaves. Let rest 10 minutes. Roll loaves into rectangles 1/2" thick. Brush with melted butter and sprinkle with the sugar and cinnamon mixture. Moisten the upper edge of the dough with water then roll from bottom to top and pinch to seal. Using a sharp knife, cut dough into 2" rolls. Place side by side in a greased 10" X 14" pan. Cover lightly with a dish towel and allow to rise until doubled in bulk (15 min for fast-rise yeast) then bake at 325° for 30 minutes or more until golden on top. Allow to cool in pan. Drizzle icing over top and wait for the compliments!
Icing: About 2 C powdered sugar, 2 tsp Mapline or 1 tsp vanilla and enough milk or cream to make a drizzle.
The following recipe for sticky buns is very good. I also freeze after baking and warm them up in
the microwave.
Sticky Buns
Set aside:
1 cup potato water
1 teaspoon sugar
1 package yeast
Mix well:
1 cup mashed potatoes
1 cup Mazola oil
1 cup sugar
4 eggs
salt
Add:
3 cups of flour and yeast, beat well
another
3 cups of flour, beat well
Put in fridge at least 24 hours and use as required. Bake in 350 degree oven for about ½ hour. (400 degrees – 15-20 minutes)
Butter or Crisco muffin tins. Add ½ teaspoon brown sugar, good teaspoon melted butter.
Cut dough into 3 and roll out. Spread with melted butter. Sprinkle with brown sugar, cinnamon and raisins. Roll up and cut. Set in pans and place in warm place to rise – about 1 hour.
Bake and remove from pans immediately.
the microwave.
Sticky Buns
Set aside:
1 cup potato water
1 teaspoon sugar
1 package yeast
Mix well:
1 cup mashed potatoes
1 cup Mazola oil
1 cup sugar
4 eggs
salt
Add:
3 cups of flour and yeast, beat well
another
3 cups of flour, beat well
Put in fridge at least 24 hours and use as required. Bake in 350 degree oven for about ½ hour. (400 degrees – 15-20 minutes)
Butter or Crisco muffin tins. Add ½ teaspoon brown sugar, good teaspoon melted butter.
Cut dough into 3 and roll out. Spread with melted butter. Sprinkle with brown sugar, cinnamon and raisins. Roll up and cut. Set in pans and place in warm place to rise – about 1 hour.
Bake and remove from pans immediately.
michael-in-phoenix
Well-known member
I whip cream cheese and powdered sugar with a little vanilla and slather that over the top. Oy!
A few tablespoons of milk, if you think it needs to be thinner.
Beat well (2 - 3 minutes in a stand mixer).
Michael
A few tablespoons of milk, if you think it needs to be thinner.
Beat well (2 - 3 minutes in a stand mixer).
Michael