Friday, May 13, 2011

Brunch - Cinnamon Buns

Brunch is my favorite meal, and what is a brunch without cinnamon buns? I make these for our Christmas morning brunch and this year I also made them for Easter brunch. Everyone loves this recipe and it makes a great leftover too. 
And you can NOT beat the smell that fills your house when these cinnamon buns are baking! Of course that was also torture when Laurie made them for Easter which of course happened to be during Passover...but she was nice enough to make an extra batch for me to enjoy the following week too.

Cinnamon Bun Recipe
(makes about 30 rolls)

Yeast2 Packages
Hot Water1/2 cup
Sugar1 T
Butter1/2 cup
Milk3/4 cup
Sugar1/2 cup
Salt1 tsp
Flour4 1/2 cups

Butter, softened1/2 cup
Light Brown Sugar1 1/4 cups
Sugar1/4 cup
Cinnamon2 T
All-Spice1 tsp

Powdered Sugar1 lb
Milkabout 1/4 cup
Butter Flavor Extract2 drops
Vanilla Extract1/2 tsp

1) Dissolve the yeast in the hot water and 1 T of sugar. Let sit.
2) Melt the 1/2 cup butter and combine it with 3/4 cup of warm milk
3) Using a mixer with a dough hook, mix the dissolved yeast and butter/milk mixture on low.
4) Slowly add 1/2 cup of sugar, then the egg
5) Add salt and 2 cups of flour on low, blend until smooth
6) Slowly add 1/2 cup at a time of the other 2 1/2 cups of flour, blend until smooth
7) Put dough on floured countertop and knead until it doesn't stick to your hands
8) Place in a greased bowl and cover with plastic wrap. Let rise for 45 mins to 1 hour until it doubles in size.
9) Remove from bowl and place on a floured countertop. Roll out in a 12 by 24 inch rectangle.
10) Spread the 1/2 cup of softened butter over the dough
11) Combine the rest of the topping items in a bowl and sprinkle them over the butter.
12) Roll the dough into a log and cut into thumb-width slices.
13) Place slices in a greased pan. You can use cake pans or a casserole dish
14) Let the rolls rise to desired high. I usually do all the steps to this one the night before and let the rolls rise overnight.

15) Preheat the oven to 350F and make sure the rack is in the center of the oven
16) Bake the rolls for about 25-30 mins or until golden brown
17) While the rolls are cooling, combine icing ingredients in a bowl. Add milk until it is pouring consistency. If it is too runny add more powdered sugar. If you do add more than 1/4 cup of milk make sure to add a little more vanilla too).
18) Pour the icing over the cooled rolls and serve (Store in an airtight container)

1) Check the yeast package for the temperature of the hot water to dissolve. If it is too hot it will kill the yeast and if it is too cold the yeast will not dissolve
2) Roll the dough pretty tight or it will fall apart as you cut the individual rolls out
3) Make sure you read over a recipe completely before making it. This one requires you to let the dough rise twice

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