Directions: |
Directions: Warm milk slightly in a microwave safe bowl (about 30 seconds). Sprinkle yeast over top and add a pinch of sugar. Let set until foamy (about 5 minutes). In the bowl of a stand mixer whisk butter, egg, sugar, salt, and vanilla until combined. Add yeast mixture and combine. Add 3 c. flour and whisk until smooth. Switch to the dough hook and add more flour (while mixing) ½ c. at a time until dough no longer sticks to the side of the bowl (about 1 more cup). Continue beating with dough hook for about 10 minutes.
Dump dough onto a lightly floured surface and knead by hand a couple of minutes. Form into a ball, cover with buttered plastic wrap and a kitchen towel and allow to rest until doubled in size, about 1 to 1½ hours. Punch dough down and roll out to a 16 in. x 24 in. rectangle (if dough springs back let set for a few minutes). It should be about ¼ in. thick.
Combine filling sugar & cinnamon, soften the butter, chop the nuts or whatever you are using for filling.
Butter a 15 x 10 inch shallow baking pan (or two smaller ones).
Spread dough with butter. Sprinkle sugar mixture evenly over top leaving a ½ inch edge. Add nuts or raisins. Begin rolling from one long side into a log. Seal by lightly basting the clean edge with water and then pinching the seam. To cut the rolls, slip a long piece of dental floss under the roll; pull the floss ends in opposite directions to cut a single roll. Repeat every 2 inches to cut 12 rolls. Place rolls cut side down in prepared pan(s) about 1 inch apart, don't crowd them. If you want to hold them overnight just cover and refrigerate at this point, then remove from the refrigerator and allow to sit in a warm spot until doubled in size. If baking them immediately, cover with buttered plastic wrap and let set until doubled in size, about 1 hour.
Preheat oven to 350º with rack in center of oven. Bake until very lightly browned, about 20 minutes.
Make the glaze by combining all ingredients in a small bowl and whisking until smooth. Drizzle over warm baked rolls and serve. |
Personal
Notes: |
Personal
Notes: This is my mother's recipe. But trust me, I have added way more explanation and direction than she gave me. I did take liberties with the glaze and substituted one I personally like better (hers was confectioner's sugar & vanilla, thinned with a bit of milk to proper consistency). You could also spread them with a cream cheese icing if you prefer. Sorry Mom, don't come haunting me for changing it.
You can change this basic recipe by experimenting with other filling ingredients; i.e., finely chopped chocolate, different nuts, even fresh crushed berries with cream cheese instead of butter. As always, never be afraid to experiment! You can also turn these into sticky buns just by making the "sticky" -- combine 1 stick of butter, 3/4 c. brown sugar, and 1/2 c. light corn syrup in a saucepan and cook over low heat til sugar dissolves -- spread this on the bottom of your prepared pan before transferring the rolls to it to raise. Maple syrup and walnuts is another great choice.
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This recipe for Grandma's Cinnamon Buns is from