Cooking class cinnamon buns
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Cooking class cinnamon buns
  Cinnamon    Buns    Bread  
Last updated 6/12/2012 1:17:40 AM. Recipe ID 48175. Report a problem with this recipe.
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      Title: Cooking class cinnamon buns
 Categories: Bread
      Yield: 24 Servings
 
      1    Recipe Sweet Yeast Dough
    1/2 c  Granulated sugar
      2 ts Ground cinnamon
      2 tb Butter or margarine; melted
    1/2 c  Raisins; optional
      2 c  Sifted powdered sugar
      3 tb Milk
    1/2 ts Vanilla

MMMMM---------------------SWEET YEAST DOUGH--------------------------
      4 c  All-purpose flour; Divided
    1/2 c  Sugar
      2 pk Active dry yeast
      1 ts Salt
    3/4 c  Milk
      4 tb Butter or margarine
      2    Whole eggs
      1 ts Vanilla
 
  Prepare Sweet Yeast Dough; let rise as directed.
  
  Combine granulated sugar and cinnamon in small bowl; set aside.
  Grease 2 9-inch round cake pans. Cut dough into halves. Roll one half
  of dough into 12X8-inch rectangle on lightly floured surface with
  lightly floured rolling pin. Brush rectangle with half of melted
  butter; sprinkle with half of sugar mixture and half of raisins, if
  desired. Starting with 1 (12-inch) side, roll up jelly-roll style.
  (Do not roll dough too tightly because centers of rolls will pop up
  as they rise.) Repeat with remaining dough. Cut each roll into 12
  (1-inch) slices) with dental floss or floured sharp knife. To use
  dental floss, position it under roll; bring up ends of floss, cross
  over center and gently pull floss to cut each slice. Place slices 1/2
  inch apart in prepared pans. Rolls will spread as they rise. Cover
  with towel; let rise in warm place about 1 hour or until doubled in
  bulk. Preheat oven to 350F. Bake 20 to 25 minutes or until rolls are
  golden brown. Cool in pans on wire racks 5 minutes. Combine powdered
  sugar, milk and vanilla in small bowl until smooth. Spread mixture
  over rolls. Serve warm.
  
  SWEET YEAST DOUGH: Note: An additional 1/4 cup flour may be used if
  needed. Combine 1 cup flour, sugar, yeast and salt in large bowl; set
  aside. Combine milk and butter in 1-quart saucepan. Heat over low
  heat until mixture is 120 to 130 degrees. (Butter does not need to
  completely melt.) Gradually beat milk mixture into flour mixture with
  electric mixer at low speed. Increase speed to medium; beat 2
  minutes, scraping down side of bowl once. Reduce speed to low. Beat
  in eggs, vanilla and 1 cup flour. Increase speed to medium; beat 2
  minutes, scraping down side of bowl once. Stir in enough additional
  flour, about 2 cups, with wooden spoon to make soft dough. Turn out
  dough onto lightly floured surface; flatten slightly. Knead dough
  about 5 minutes or until smooth and elastic, adding remaining 1/4 cup
  flour to prevent sticking if necessary. Shape dough into a ball;
  place in large greased bowl. Turn dough over so that top is greased.
  Cover with towel; let rise in warm place 1 1/2 to 2 hours or until
  doubled in bulk. Punch down dough. Knead dough on lightly floured
  surface 1 minute. Cover with towel; let rest 10 minutes. 




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Recipe ID 48175 (Apr 03, 2005)

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