Saturday, March 14, 2015

cinnamon buns

Love cinnamon buns HATE the price.
I always burn the Pillsbury bake your own and they are by far smaller than shown!

So, out comes my bread maker today.

















INGREDIENTS ~ SERVINGS 12

1 cup milk
3 tablespoons water
egg, beaten
1⁄4 cup butter
1 box instant vanilla pudding3 1⁄3 cups all-purpose white flour
3 tablespoons granulated sugar
3⁄4 teaspoon salt
2 teaspoons yeast

Filling

3⁄4 cup packed brown sugar
3 3⁄4 teaspoons cinnamon
2 tablespoons softened butter or 2 tablespoons margarine
raisins are optional

Glaze

3⁄4 cup powdered sugar
1⁄4 teaspoon vanilla
2 -3teaspoons milk















DIRECTIONS

  • Put yeast in bread machine first on bottom, then flour, sugar and salt.
  • Then melt butter in microwave. Add beaten egg, milk and water.
  • Pour onto dry ingredients in bread machine on the dough setting.
  • When dough is done, put it onto a lightly floured surface.
  • Knead in enough flour to make it easy to handle.
  • If it is too elastic, cover and leave 10 minutes.
  • Use floured rolling pin to roll out dough on floured surface.
  • Roll out into rectangular shape to approx 1/4-inch thick.
  • Use filling and spread over entire surface of dough with spoon.
  • Roll up dough.
  • Cut into circle with a sharp knife about 1-inch thick; place these in a greased 9x13-inch pan.
  • Cover with a tea towel and leave in a warm place for approx 30 minutes, until double in size.
  • Bake in a 350° oven for about 25 minutes, light brown on top.
  • When done, make glaze and swirl over buns.



















FREEZING Instructions:

  1. Prepare your cinnamon rolls as usual: Follow your cinnamon roll recipe all the way through to the baking step.
  2. Par-bake the cinnamon rolls: Instead of baking the cinnamon rolls for the entire time, just bake them partway (par-baking) for 10 to 15 minutes. The rolls should be raised and set, but not totally browned. A few touches of brown here and there are fine. Check your rolls after 10 minutes.
  3. Cool completely: Remove from the oven and let the rolls cool completely in the pan.
  4. Wrap and freeze: Wrap the pan in two layers of plastic wrap or place them into a large plastic bag and seal. Freeze for 8 hours or up to 6 weeks.
  5. Thaw in the refrigerator: The night before you want to serve the rolls, take them out of the freezer and place them, still wrapped, in the refrigerator. They will thaw overnight.
  6. Bake the rolls: The next morning, get up and preheat your oven to 350°F. Unwrap the cinnamon rolls and bake them until they are completely done and a light golden brown all over, 10 to 15 minutes.
  7. Frost and serve the rolls: If you are frosting your rolls, prepare the frosting according to your recipe instructions. Frost and proudly serve your fresh, hot, homemade cinnamon rolls to your loved ones, who will likely be circling the kitchen in anticipation at this point!
Recipe Notes:

The easiest pan to use here is one of those disposable aluminum foil pans. 
That way you won't tie up your 9" pan while it's holding the cinnamon buns in the freezer.

"Bon Appetit!"

1 comment:

  1. Although these were yummy I thought the dough was gummy and heavy

    ReplyDelete