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On a wintry Sunday afternoon, we rolled butter, brown sugar, cinnamon and walnuts in a sweetbread dough to make cinnamon buns.
Cinnamon Buns!
Ingredients
- ½ cup water
- ¾ tsp dry yeast
- 6 to 6½ cups flour
- 1½ cups milk, scalded
- ¼ cup honey
- 2 tsp sea salt
- ¼ cup canola oil
- 2 eggs, beaten
- 1 tsp cinnamon
- ¼ cup brown sugar
- 3 Tbsp melted butter or margarine
- ¼ cup walnuts, chopped
Instructions
- :
- Heat the water to lukewarm. Add the yeast and a tsp of flour, cover, and set in a warm spot to proof. Stir in ½ cup flour, cover, and set in a draft-free spot for 30 minutes, until a sponge develops.
- Combine the hot milk, honey, salt, and oil in a large bowl and set it aside until the mixture cools to lukewarm. Stir in the sponge and enough of the remaining flour to form a dough.
- Turn the dough onto a lightly floured surface and cover it for several minutes. Knead the dough until smooth and elastic, adding flour as necessary to keep it from sticking.
- Form the dough into a ball and place it in a lightly greased bowl. Cover and set it aside for about 2 hours, or until the dough has risen and does not spring back when pressed.
- Turn the dough out and roll it out into a 15x10-inch rectangle. Brush the dough with melted butter, leaving a 1- to 2-inch border along one long edge. Sprinkle the brown sugar, cinnamon and nuts over the melted butter.
- Beginning with the long, filled edge, roll the dough and pinch a seam to seal it. Cut the roll to form 16 equal pieces. Arrange the slices on their cut side in a well-greased 9x13-inch pan, placing them snugly together.
- Cover the buns with a damp towel long enough for them to rise, about an hour. Bake at 350F for 40 minutes, or until the buns are brown and crusty.
OPTIONAL: make icing with 1 cup powdered sugar, 1 Tbsp melted butter or margarine, and 1 Tbsp water. Drizzle over the cinnamon buns after they come out of the oven.
Recipe adapted from Breadtime by Susan Jane Cheney
[…] launched our blog on February 9 with a recipe for cinnamon buns. We plugged along, starting slowly, with a blog post three days a week. We wanted to take it slowly […]