Directions: |
Directions:Sprinkle yeast over warm water, let sit about 5 minutes, whisk briskly. Add warm milk, 1/4 melted butter, sugar, eggs, vanilla and cinnamon. Whisk together, add 2 cups of flour and whisk again, continue adding flour as needed. Dough should be somewhat sticky.
In a small bowl mix together brown sugar and cinnamon. Set aside. Prepare two large jelly roll pans or baking sheets with parchment paper and set aside.
Generously flour your hands and a large, flat workspace. Lightly sprinkle the dough with flour then remove it from the bowl. Roll the dough out into a 13 x 18 inch rectangle. Cover the surface of the dough with the brown sugar mixture then roll it up—you will be rolling along the long side so you end up with an 18-inch long rectangle. Dust a sharp knife with flour and cut 24 rolls from your log. Place the rolls on the prepared pans or baking sheets a couple inches apart—you should be able to fit one dozen rolls per pan. Flatten rolls with your hand to make more oval shaped. Cover with plastic wrap that's been covered in cooking spray. Set in a warm place to rise until doubled, about 1 hour.
Flatten rolls then deep fry about 2 minutes each side until golden brown. Remove cinnamon rolls immediately from the pan using a heat resistant strainer or tongs. Set on paper towel lined baking racks to cool. Once cooled slightly, frost and serve immediately. |
This recipe for Persian Buns is from