Tuesday, July 1, 2008

Cinnamon Buns

Lots of people like a glazed bun, but I find the extra sugar makes it too sweet. The filling is to taste - I put a healthy dose of cinnamon, a sprinkling of sugar, and lots of raisins. If my consumers aren't against walnuts I put them in. I think they're better with but some people are allergic or just aren't a fan.

Dough
  • 2 1/4 t yeast
  • scant 4 c flour
  • 1 t salt
  • 1/4 c sugar
  • 1 egg
  • 1/8 c butter, melted
  • 1/4 c water
  • 3/4 c milk
Filling
  • butter
  • cinnamon
  • optional: pinch of cloves (to enhance cinnamon), nutmeg (to complement), cardamom (for different flavor)
  • brown sugar
  • raisins
  • optional: chopped walnuts
  1. Place dough ingredients in bread machine and set to dough cycle.
    Note: The following steps take up to 2 hours, depending on your rising time.
  2. Punch dough down. Flatten/roll out to rectangular shape. 12"x20" or 16"x21" would do.
  3. Spread melted butter on surface followed by the rest of the ingredients. A healthy spread of raisins will do.
  4. Start rolling the dough (from the long side). Be sure to roll tightly so as not to have any air pockets.
  5. Cut the log into 9-12 pieces (depending on the size of your baking dish).
  6. Place in greased pan. Cover and let rise in warm, moist environment until nearly doubled (30 min - 1 hour).
  7. Bake at 180C for 20-25 min or until golden brown.
  8. Serve warm for breakfast or cooled down for a snack!
Variations
  • Place buns inside a greased muffin tin. Make sure no air pockets are at the bottom.


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