Ingredients: |
Ingredients: Dough:
2 pkg. active dry yeast
1 c. warm water (105 to 115 degrees)
2/3 c. plus 1 tsp. sugar, divided
1 c. warmed milk
2/3 c. butter
2 tsp. salt
2 eggs, lightly beaten
7 to 8 c. all-purpose flour, or more if needed
Filling:
1 c. melted butter, divided
1 3/4 c. sugar
3 tbsp. ground cinnamon
1 1/2 c. chopped walnuts, optional
1 1/2 c. raisins, optional
Glaze:
2/3 c. melted butter (1 stick plus 2 tbsp.)
4 c. powdered sugar
2 tsp. vanilla
4 to 8 tbsp. hot water
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Directions: |
Directions:To prepare 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 c. 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 to 10 minutes. Place in a well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
When dough is doubled, punch down dough and let rest 5 minutes. Roll out on a floured surface into a 15 by 20 inch rectangle.
To prepare filling: Spread dough with 1/2 c. melted butter. Mix together 1 1/2 c. sugar and cinnamon. Sprinkle over buttered dough. Sprinkle with walnuts and raisins if desired.
Roll up the long edge of dough jelly roll fashion and pinch edges together to seal. Cut into 12 to 15 slices. Coat bottom of a 13x9 inch baking pan and a 8-inch square pan with the remaining melted butter and then sprinkle with remaining 1/4 c. sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough id doubled in bulk about 45 minutes.
Preheat oven to 350º. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.
To prepare glaze: Meanwhile in a 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. |
This recipe for Cinnamon Buns from Heaven is from