Ingredients: |
Ingredients: Dough:
2 package active dry yeast
1 cup warm water (105-115 degree)
2/3 cup plus 1 teaspoon granulated sugar, divided
1 cup warmed milk
2/3 cup butter
2 teaspoon salt
2 eggs, slightly beaten
7-8 cup all-purpose flour, or more if needed
Filling:
1 cup melted butter, divided (2 sticks)
1 3/4 cup granulated sugar, divided
3 tablespoon ground cinnamon
1 1/2 cup raisins, optional
Creamy glaze:
2/3 cup melted butter (1 stick plus 2 tablespoon)
4 cup powdered sugar
2 teaspoon vanilla
4-8 tablespoon hot water
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Directions: |
Directions:In a small bowl mix together warm water, yeast and 1 tsp. sugar 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(I use olive oil just to coat) 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 doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.
To prepare filling: Spread dough with 1/2 cup softened butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with nuts and raisins, if desired.
Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup 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 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.
To prepare glaze: Meanwhile, 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.
These are really good when made ahead of time; keep well in air-tight container. And I usually make 2 turns!! |
This recipe for Cinnabons - Buns from Heaven is from