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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cinnamon Buns Recipe

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This recipe for Cinnamon Buns is from Cooking with Baba 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bun dough
raisins
margarine
cinnamon
brown sugar
Directions:
Directions:
1. soak raisins in hot water. A cup of raisins is good for a couple dozen cinnamon buns but some like more raisins, some none at all.
2. take about 1/4 of batch of Buns with quick-raising yeast dough. Roll out on floured counter until dough is 1/2 in thick. If dough too thin, cinnamon buns will be dry.
3. spread margarine over dough (like buttering bread)
4. sprinkle cinnamon over the margarine covered dough. Depending on potency of cinnamon, may need to sprinkle a lot of cinnamon.
5. spread brown sugar on top of cinnamon.
6. drain raisins. sprinkle over brown sugar.
7. starting at one end, roll dough tightly.once rolled, cur into 1.5 inch thick slices. Thin slices make the buns drier.
8. place rolls in cake pan. cover with plastic wrap or tea towel.let rise for 1 hour.
9. bake at 350 F for 25 minutes (more or less)
10. once out of oven, flip pan over so buns will drop onto counter. Once cool, the cinnamon/sugar mixture hardens and makes getting the cinnamon buns out of the pan more challenging.
Personal Notes:
Personal Notes:
can put some brown sugar and a little water at the bottom of the pan before putting the cinnamon buns into the pan - good for gooey buns

 

 

 

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