Cinnamon
Buns
On a scrap of paper in my
cupboard...
If you ever make these for someone, and they like them,
NEVER EVER let them see the recipe! You almost have to get a bulk
container of butter to make them!
INGREDIENTS
| Water, warmed | 1 cup | |
| Active dry yeast | 2 packets | |
| Granulated sugar | 1 tsp | |
| Milk, warmed | 1 cup | |
| Granulated sugar | 2/3 cup | |
| Margarine, melted | 2/3 cup | |
| Salt | 2 tsp | |
| Eggs, slightly beaten | 2 | |
| Flour | 8 cups | |
| Margarine | 1/2 cup | |
| Sugar | 1 1/2 cups | |
| Cinnamon | 3 Tbsp | |
| Walnuts, chopped (optional) | 1 1/2 cups | |
| Margarine, melted | 1/2 cup | |
| Sugar | 1/4 cup | |
| Margarine, melted | 2/3 cup | |
| Powdered sugar | 4 cups | |
| Vanilla | 2 tsp | |
| Hot water | 6 Tbsp |
METHOD
In a small bowl, mix together warm water, yeast and 1 tsp sugar and set aside.
In a large bowl, mix milk, 2/3 cup sugar, 2/3 cup melted margarine, salt and eggs; stir well and add to yeast mixture.
Add half the flour and beat until smooth.
Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
Turn our onto a well-floured board; knead 5-10 minutes.
Place in well-buttered glass or plastic bowl, cover, and let rise in warm place, free from drafts, until doubled in bulk, about 1 hour.
When doubled, punch down dough
and let rest 5 minutes.
Roll out on floured surface into a 15" by 20" rectangle.
Spread dough with 1/2 cup melted margarine.
Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough.
Sprinkle with walnuts, if desired.
Roll up jellyroll fashion and pinch edge together to seal.
Cut into 12-15 slices.
Coat bottom of a 9" by 13" baking pan and and 8" square pan with 1/2 cup melted margarine, then sprinkle with 1/4 cup sugar.
Place cinnamon roll slices close together in pans.
Let rise in warm place until
dough is doubled in bulk, about 45 minutes.
Bake in 350 degree oven for 25-30 minutes, or until rolls are nicely browned.
Cool rolls slightly.
Meanwhile, in medium bowl, mix 2/3 cup margarine, powdered sugar, and vanilla; add hot water 1 Tbsp at a time until glaze reaches desired spreading consistency.
Spread over slightly cooled rolls.
NOTES
Use butter instead of margarine. It's so much tastier.
This recipe is a lot of work, but very much worth the effort.