Email to Dawn Vezina      

Philadelphia Cinnamon Buns

Source of Recipe

unknown


List of Ingredients

1/4 cup warm water (110-115 degrees)
1 envelope active dry yeast
1/2 cup plus 1 teaspoon granulated sugar
4-41/2 cups unsifted all-purpose flour
1/2 teaspoon salt
2 egg yolks
1 cup warm milk (110-115 degrees)
1 1/2 cups firmly packed light brown sugar
6 tablespoons butter, melted
1/2 cup light corn syrup
1/2 cup seedless raisins
2 teaspoons ground cinnamon




Recipe

1. Place water in a small bowl, sprinkle in yeast and 1 teaspoon
granulated sugar; let stand 2-3 minutes. Stir well and set in a warm,
draft-free spot for 5 minutes until mixture froths and nearly doubles
in volume.

2. Mix 4 cups flour, remaining 1/2 cup granulated sugar, and salt in
a large bowl; make a well in the center. Dump in yeast mixture, add
egg yolks and milk. With a large spoon, slowly mix until dough is
soft and smooth, and if necessary, adding 1/2 cup more flour until it
can be gathered into a ball.

3. Knead on lightly floured surface 10 minutes until smooth and
elastic, adding only enough flour to keep dough from sticking.

4. Shape dough into a ball, place in a well-buttered large bowl and
turn in bowl so buttered side is up. Cover with a clean cloth and let
rise in a warm spot, away from drafts about 1 hour, until doubled in
bulk.

5. Blend 3/4 cup brown sugar, 2 tablespoons melted butter and corn
syrup into a paste in a small bowl. Divide between two 9-inch round
layer cake pans, spreading evenly to edges. In another small bowl,
stir together remaining 3/4 cup brown sugar, raisins and cinnamon;
set aside.

6. Punch dough down, knead quickly on a lightly floured surface, then
roll into an18-by-10-inch rectangle, 1/4-inch thick. Brush with 2
tablespoons melted butter, then sprinkle evenly with sugar-raisin
mixture.

7. Beginning at one long side of dough, roll up tight, jelly-roll
style, forming log 18 inches long and 2 1/2 inches in diameter. With
a sharp knife, slice crosswise at 1 1/4-inch intervals.

8. Center 1 slice in each pan, then wreathe each with 7 more slices,
spacing evenly. Cover and let rise in a warm spot, away from drafts,
about 45 minutes until doubled in volume.

9. Preheat oven to 350 degrees. Brush tops of buns with remaining 2
tablespoons melted butter and bake on middle oven rack until golden
brown, about 25 minutes. Invert buns at once on racks set over
wax-paper-covered surface. Serve warm.