Make ’em yourself.

Here’s the recipe for the cinnamon buns. Thanks Canadian Living cookbook that I borrowed from the library- you will cause me to gain untold amount of pounds from all the baking that I have done in the last couple weeks. Argh.

cinnamon buns

½ c. milk
¼ c. white sugar
¼ c. butter
1 tsp salt
½ c. warm water
2 eggs
1 tbsp active dry yeast
4 c. flour (approx).

In small saucepan, heat together milk, all but 1 tsp of the sugar, the butter, and salt until butter is melted; let cool to lukewarm.

Meanwhile, in large bowl, dissolve remaining sugar in warm water. Sprinkle in yeast, let stand until frothy (about 10 min). Whisk in milk mixture and eggs.

With electric mixer, gradually beat in 1 ½ c flour into egg mixture. Beat for 2 minutes. Stir in enough of the remaining flour to make soft, slightly sticky dough that comes away from the side of the bowl.

Lightly sprinkle some of the remaining flour onto work surface; turn out dough. Knead, sprinkling as much of remaining flour as necessary to prevent sticking, until smooth and elastic, about 10 minutes. Place in large greased bowl, turning once to grease all over. Cover with plastic wrap, let rise in warm place until doubled in bulk, about 1 – 1 ½ hours.

Filling:
Melt ¾ c. butter with ¾ c. brown sugar; whisk until sugar is dissolved. Pour into 9×13 baking dish. Sprinkle with ½ c. chopped pecans or walnuts if you want. (You do want, believe me).

Melt additional ¼ c. butter. Set aside.

Combine additional ¾ c. packed brown sugar, ½ c. chopped pecans (if you want), and 1 tbsp of cinnamon. Set aside.

Punch down dough. Turn onto lightly floured surface. Roll out inot 18×14 inch rectangle. Brush with all but 2 tbsp of the melted butter, leaving ½” border; sprinkle with sugar mixture. Starting at long side, tightly roll up, pinching seam to seal. With serrated knife, cut into 15 pieces. Place in baking dish. Brush with remaining butter. Cover with clean tea towel and let rise until doubled, about 1 hour.

Bake in center of 375F oven until tops sound hollow when tapped, about 25 minutes.

Let stand for 3 min. place flat serving tray over dish. Grasp dish and tray; turn over. Lift off pan, scraping out remaining filling to drizzle over buns.

Try to just eat one. Heck, try to just eat two. If you’re like me, you’ll stop when you feel slightly sick.

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