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Recipe Categories: BCRick's HOME PAGEBREAD

Cinnamon Buns




Source of Recipe


Adapted from Basic White Bread recipe






Recipe Introduction


No more appealing aroma in the kitchen then fresh baked cinnamon buns. They are well worth the little extra time and effort to make at home rather than settle for bakery made.
You can bake bread and you can bake Cinnamon Buns.
Makes: 2 loaves

From the Basic White Bread recipe:
Doubled the sugar from 2 tablespoon to 4 tablespoon , makes a sweeter loaf. Used all-purpose flour for white bread flour, we want less binding in the loaf.
Added: 2 eggs to give a cakier feel and make the bread softer. Plus filling and icing.





List of Ingredients



• 1 teaspoon white granulated sugar
  
• 1 cup warm water
  
• 1 envelope (2 1/4 teaspoon) active dry yeast
  
• 1 cup whole milk
  
• 2 tablespoons soft shortening
  
• 4 tablespoons white granulated sugar
  
• 1 1/2 teaspoons salt
  
• 5 1/2 cups white bread flour
  
• 2 eggs
  
• * NOTES
  
• FILLING:
  
• 1 cup brown sugar
  
• 2 1/2 tablespoon cinnamon
  
• 1/2 cup butter, softened
  
• 1 teaspoon grated orange rind (optional)
  
• 2 cups light raisins (optional)
  
• ICING:
  
• 8 tablespoon butter, softened
  
• 1 1/2 cups confectioners' sugar
  
• 1/4 cup cream cheese
  
• 1/2 teaspoon vanilla extract
  
• pinch salt
  






Instructions



1. Dissolve 1 teaspoon sugar in 1/2 cup warm water in large bowl. Sprinkle in yeast, give a slow stir. Set aside 10 minutes.
   
2. Scald 1 cup milk, de-scum, cool to lukewarm. Stir in 4 tablespoons shortening, 4 tablespoons sugar, 1 1/2 teaspoon salt, 2 eggs and 1/2 cup warm water. Add milk mixture and 2 cups all-purpose flour to dissolved yeast mixture. Mix with wooden spoon or electric mixer until smooth and elastic.
   
3. Stir in 2 1/2 cups of remaining flour gradually. If necessary, add more flour, tablespoon at a time, to make a soft dough which leaves sides of bowl. Turn out onto a floured board. Form into a ball.
   
4. Knead dough (about 5 minutes), adding more flour, 1 tablespoon at a time, as necessary, until dough is workable.
   
5. -- For bread, the dough is kneaded smooth, elastic and no longer sticky. These sweet-buns call for a dough with less gluten developement or binding, so treat the dough gently and a little less.
   
6. Place in lightly greased bowl, turning the dough to grease all over. Cover with greased waxed paper and a light towel. Place in a non drafty, warm place and allow to rise until doubled (45-60 minutes).
   
7. Preheat oven to 375 degrees F (190 C).
   
8. Grease a large baking pan (cake pan) or two smaller ones.
   
9. Once the dough has risen, punch down in the bowl and turn out onto lightly floured board and gently knead a few times, cover and let rest for 5 minutes.
   
10. Softly roll the dough to a rectangle shape until it is approximately 24 inches long and 16 inches wide by 1/4" thick. Don't force the dough, stop working and allow to rest for 5 minutes. *See NOTES
    
11. Make the filling. Mix the 1 cup brown sugar, 2 1/2 tablespoon cinnamon, 1/2 cup butter, and 1 teaspoon grated orange rind in a small bowl.
    
12. Spread the butter/brown sugar mixture evenly over the entire surface of the dough. Distribute 2 cups light raisins evenly over the buttered surface.
    
13. Start from the long side and roll the dough to form a 24 inch log. Cut the rolled dough into 2 inch (12) slices and place 4 X 3 into the greased baking pan, not tightly. They need room to expand. Place 3 X 2 in smaller cake pans.
    
14. Place the rolls in a warm place and allow to rise till nearly double, approximately 30 minutes.
    
15. Bake at 375 F (190 C) for 15 to 20 minutes or until lightly golden.
    
16. While the rolls are baking, make the icing. Blend well, 8 tablespoon butter, 1 1/2 cups confectioners' sugar. Add; 1/4 cup cream cheese, 1/2 teaspoon vanilla extract and a pinch of salt. Gently mix till smooth.
    
17. When the rolls are baked, remove from oven but not from pans. While still warm, generously spoon the icing over the tops.
    
18. At this point, something magical happens; the entire household and even neighbors migrate to the kitchen.
    






Final Comments


I use a Canvas Pastry Cloth 20 inch x 24 inch, to roll out pastries and doughs. It is washable and it prevents the dough from moving on the counter surface while rolling.
To roll up cinnamon buns, I take the top edge and pull it towards me rolling the dough evenly accross the full 24 inches.