Cinnamon Buns

My first recipe, woohoo! Anyway, this recipe comes from RecipeNut at recipezaar.com. I first attempted a half recipe (which is by far enough) with a friend, a few weeks ago. We stayed up until 4:30 A.M. making them. They didn't take long, we just started VERY late, haha. They expand a LOT, so make them as small as humanly possible. They probably end up double the size as when you first roll them. Anyway, they were a huge hit. You don't even need the glaze, though it's very tasty. The first time, my friend and I ran out of cinnamon halfway through, so we substituted brown sugar. They were still really good! I made them again yesterday, much smaller this time, and with actual cinnamon, and they are the perfect thing for breakfast.

My only complaint about the recipe: it tells you to roll out the dough into a rectangle, spread on the butter, sugar, and nuts, and then roll it into a jellyroll and cut it into bun sizes. DON'T DO THIS. It is a big mess. Instead, cut each strip separately and roll it. It may be tedious and annoying, but you will save yourself a lot of pain and mess, and your cinnamon buns will look a lot better.


So, here is the recipe with my edits (this is a half recipe of the original):


CINNAMON BUNS

Makes 6 to 9 buns, depending on size. Keep small.

DOUGH
1 package active dry yeast
1/2 cup warm water
1/3 cup granulated sugar
1/2 teaspoon granulated sugar
1/2 cup warmed milk
1/3 cup butter
1 teaspoon salt
1 egg, slightly beaten
3 1/2 cups all-purpose flour (or more if needed, up to 8)

FILLING
1/2 cup melted butter, , divided
7/8 cup granulated sugar, divided (1/2 cu + 1/4 cup + 1/8 cup)
1 1/2 tablespoons ground cinnamon
3/4 cup chopped walnuts (optional)
3/4 cup raisins (optional)

GLAZE
1/3 cup melted butter
2 cups powdered sugar
1 teaspoon vanilla
2-4 tablespoons hot water

DOUGH

In a cup, combine yeast, warm water and 1 tsp sugar, stir and set aside.

In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth.

Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a well-floured board; knead 5-10 minutes.

Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 ½ hours.

When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a rectangle (make it much longer than it is tall).

FILLING

Spread dough with 1/4 cup melted butter (save the rest for the glaze). Mix together sugar and cinnamon; sprinkle over buttered dough (save some). Sprinkle with walnuts and raisins, if desired.

Cut dough into vertical strips and roll each into a bun.

Lay parchment paper on a baking sheer, and coat it with a little bit of the remaining cup melted butter, then sprinkle with remaining sugar.

Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.

Preheat oven to 350ºF (325ºF convection). Bake 25 to 30 minutes, or until rolls are nicely browned (25 should be enough).

GLAZE

In medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp at a time until glaze reaches desired spreading consistency.
Spread over slightly cooled rolls.

Rolls can be made the night before and put in warming oven overnight. Glaze can be refrigerated.