Welcome to my kitchen! September 23, 2008
Posted by Teresa in : Dessert , trackbackWelcome to Teresa’s Kitchen, the blog that cleverly disguises my recipe database. it’s searchable, taggable, so what more could you want! Feel free to browse and add comments if you try a recipe and enjoyed it!
Cinnamon buns
This recipe comes from my sister – what great buns she makes! The full recipe takes about 3 hours to make, and makes about 48 buns!! And you’ll need all the counter space you’ve got! Half recipe takes about 2 hours to make, and still makes a lot. Half recipe amounts are in [square brackets].
- 1/2 cup sugar [1/4]
- 3 cups warm water (not too hot!) [1+1/2]
- 2 packages (8 g each) of active dry yeast [1]
Mix the above together. Let stand for 10 minutes. Then stir it and mix in these ingredients:
- 2 lg eggs [1]
- 1/2 cup oil [1/4]
- 1 tsp. salt [1/2]
- 9 cups all-purpose flour (although “best for bread” flour is even better). It is best to start with 8 cups and see how thick it gets. You can use the last cup for putting on the bread board while rolling. [4 cups]
Knead 5-8 minutes till smooth. Divide into 4 parts. Roll out. If you just want to make regular dinner buns, bread, etc, stop now and make buns and bake.
Filling:
- 1/2 cup butter [1/4]
- 1 cup sugar [1/2]
- 1 Tbsp. cinnamon [1/2]
I find it helpful to make sure butter is soft, and to make a little more than the recipe says!
Roll dough out, spread filling on, roll dough up and cut into slices (no less than 1″ thick). Put into pans and let them rise, covered with a tea towel, light or oven on for a little heat. Leave 1 hour, or til doubled in size. Bake in oven at 375°F for 20 minutes. Watch them closely at the end to make sure they don’t burn. They could burn in metal pans and not in glass pans.
For sticky buns:
- 1+1/3 cup brown sugar [2/3]
- 1 cup butter [1/2]
- 1+1/2 Tbsp. corn syrup [3/4]
- 1 Tbsp. cinnamon [1/2]
- pecans (optional)
Combine in a pot. Boil mix for 30 seconds. Put in the bottom of the pan before putting buns in. Only cook buns at 350°F for 25-30 minutes (20 min in metal pans).
Icing:
- 1+1/2 icing sugar [3/4]
- 1/4 cup butter [1/8, or 2 Tbsp]
- 3 Tbsp. milk (or more to make thinner) [1+1/2]
- 1/2 tsp. vanilla [1/4]
I’ve never made the icing, but if you like that sort of thing, knock yourself out! Combine with a mixer, or maybe a blender. Try not to splatter the whole kitchen in sugary goodness. Drizzle over buns while they cool.
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