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Category: Rolls
Prep Time: Cook Time: Total Time:
Dough:
1 cup warm water (105 to 115 degrees)
2 envelopes active dry yeast
1 teaspoon plus 2/3 cup sugar
1 cup milk, heated to lukewarm
2/3 cup butter (1 1/3 sticks), softened
2 large eggs, lightly beaten
2 teaspoons salt
7 to 8 cups all-purpose flour, or more as needed
Filling:
1 cup (2 sticks) butter, melted
1 3/4 cups sugar
3 tablespoons ground cinnamon
1 1/2 cups chopped walnuts, optional
1 1/2 cups raisins, optional
Glaze (optional):
2/3 cup (1 1/3 sticks) butter, melted
4 cups confectioners' sugar
2 teaspoons pure vanilla extract
1/4 to 1/2 cup hot water
To make dough: Combine warm water, yeast and 1 teaspoon sugar in cup. Stir. Set aside. In large bowl, combine milk, remaining 2/3 cup sugar, 2/3 cup butter, eggs and salt. Stir well. Add yeast mixture. Add 3 1/2 cups flour. Beat until smooth. Stir in enough remaining flour until dough is slightly stiff. (Note: it will be sticky.) Turn out onto well-floured surface. Knead for 5 to 10 minutes, adding just enough flour to keep dough from sticking.
To let dough rise: Place in well- buttered glass or plastic bowl. Cover. Let rise in warm place, free from drafts, for 1 to 1 1/2 hours, or until doubled in volume. Punch down dough. Let rest for 5 minutes. Roll out onto lightly floured surface into 15- by 20-inch rectangle.
To make filling: Spread 1/2 cup melted butter on dough. In small bowl, combine 1 1/2 cups sugar and cinnamon. Sprinkle over dough. Sprinkle with walnuts and raisins. Roll up, jellyroll style. Pinch edges to seal. Cut into 12 or 18 slices.
To let buns rise: If making 12 buns, use remaining 1/2 cup butter to coat bottoms of 13- by 9-inch baking pan and 8-inch square baking pan. If making 18 buns, use two 13- by 9-inch pans. Sprinkle pans with remaining 1/4 cup sugar. Place slices close together in pans. (Note: At this point, you can cover and refrigerate overnight; bring back to room temperature before baking.) Cover. Let rise in warm place for 45 minutes, or until dough is doubled in volume.
To bake buns: Preheat oven to 350 degrees. Bake for 25 to 30 minutes, or until buns are nicely browned. Let cool slightly before glazing.
To make glaze: In medium bowl, combine melted butter, confectioners' sugar and vanilla. Add hot water, 1 tablespoon at a time, until you have spreadable glaze. Spread over buns. Serve. (Otherwise, sprinkle buns with confectioners' sugar.)
Makes 12 to 18 buns.
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Cinnamon Buns From Heaven
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Category: Rolls
Prep Time: Cook Time: Total Time:
Dough:
1 cup warm water (105 to 115 degrees)
2 envelopes active dry yeast
1 teaspoon plus 2/3 cup sugar
1 cup milk, heated to lukewarm
2/3 cup butter (1 1/3 sticks), softened
2 large eggs, lightly beaten
2 teaspoons salt
7 to 8 cups all-purpose flour, or more as needed
Filling:
1 cup (2 sticks) butter, melted
1 3/4 cups sugar
3 tablespoons ground cinnamon
1 1/2 cups chopped walnuts, optional
1 1/2 cups raisins, optional
Glaze (optional):
2/3 cup (1 1/3 sticks) butter, melted
4 cups confectioners' sugar
2 teaspoons pure vanilla extract
1/4 to 1/2 cup hot water
To make dough: Combine warm water, yeast and 1 teaspoon sugar in cup. Stir. Set aside. In large bowl, combine milk, remaining 2/3 cup sugar, 2/3 cup butter, eggs and salt. Stir well. Add yeast mixture. Add 3 1/2 cups flour. Beat until smooth. Stir in enough remaining flour until dough is slightly stiff. (Note: it will be sticky.) Turn out onto well-floured surface. Knead for 5 to 10 minutes, adding just enough flour to keep dough from sticking.
To let dough rise: Place in well- buttered glass or plastic bowl. Cover. Let rise in warm place, free from drafts, for 1 to 1 1/2 hours, or until doubled in volume. Punch down dough. Let rest for 5 minutes. Roll out onto lightly floured surface into 15- by 20-inch rectangle.
To make filling: Spread 1/2 cup melted butter on dough. In small bowl, combine 1 1/2 cups sugar and cinnamon. Sprinkle over dough. Sprinkle with walnuts and raisins. Roll up, jellyroll style. Pinch edges to seal. Cut into 12 or 18 slices.
To let buns rise: If making 12 buns, use remaining 1/2 cup butter to coat bottoms of 13- by 9-inch baking pan and 8-inch square baking pan. If making 18 buns, use two 13- by 9-inch pans. Sprinkle pans with remaining 1/4 cup sugar. Place slices close together in pans. (Note: At this point, you can cover and refrigerate overnight; bring back to room temperature before baking.) Cover. Let rise in warm place for 45 minutes, or until dough is doubled in volume.
To bake buns: Preheat oven to 350 degrees. Bake for 25 to 30 minutes, or until buns are nicely browned. Let cool slightly before glazing.
To make glaze: In medium bowl, combine melted butter, confectioners' sugar and vanilla. Add hot water, 1 tablespoon at a time, until you have spreadable glaze. Spread over buns. Serve. (Otherwise, sprinkle buns with confectioners' sugar.)
Makes 12 to 18 buns.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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