Thursday, December 15, 2016

RECIPE: Cinnamon Buns!

Who doesn't love cinnamon buns?

We were at the mall the other day and smelt that sweet sweet smell of Cinnzeo, and G and I were both like, yup before we leave we have to pick one up.

Until you have a toddler needing a nap ASAP.

We didn't realize we forgot this precious treat until we were at home, and as the closet mall is 45 minutes away from us, G was like - didn't you make some that tasted exactly like them a while ago. And I was like- Yes, yes I did.

 The recipe I used was from Jo's Cook

The Goods:
  • 1 package active dry yeast
  • 1 cup warm milk
  • ½ cup sugar
  • ⅓ cup  softened butter
  • 1 tsp  salt
  • 2 eggs
  • 4 cups  all purpose flour
  • 1 cup packed brown sugar
  • 3 tbsp cinnamon
  • ⅓ cup softened butter
Cream cheese icing
  • 6 tbsp butter
  • 1½ cups icing sugar
  • ¼ cup cream cheese
  • ½ tsp  vanilla extract
  • ⅛ tsp salt

The How To:
  1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
  2. Add sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well.
  3. Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated.
  4. Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. - This is the part that takes FOREVER!
  5. Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx ¼ inch thick.
  6. Preheat oven to 350 F degrees. Grease a 9x13 inch baking pan.
  7. To make filling, combine the butter or margarine, brown sugar and cinnamon in a bowl.
  8. Spread the mixture evenly over the surface of the dough. Alternatively you can spread the butter first on the dough and then the brown sugar and cinnamon mixture.
  9. Working carefully, from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1½ inch slices. You might find it easier if you use a piece of floss vs a knife.
  10. Place the cut rolls in the prepared pan. Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.
  11. Bake for 20 minutes or until light golden brown. Cooking time can vary greatly! Mine took 24 minutes.
  12. While the rolls are baking make the icing by mixing all ingredients and beat well with an electric mixer until fluffy.
  13. When the rolls are done, spread generously with icing.

*Note - I didn't actually make this icing, because 1) I did not have  cream cheese other than the herb and garlic kind and 2) I was lazy. So I used store bought canned vanilla icing and it was just as delicious.

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