Directions: |
Directions:Heat milk, water, and butter to 120º; whisk in eggs and mix for 3 minutes. Combine 2 c. flour, yeast, and sugar; stir into liquid mixture. Add additional 3-4 c. flour until dough can be worked. Knead dough for 5-10 minutes. Put dough in greased bowl, cover with plastic wrap, and place in warm spot for 1 hour or more until dough rises.
Dust counter with flour and roll out doug into 12"x24" rectangle. Spread melted butter over dough and sprinkle with cinnamon sugar, cardamom, raisins, and nuts (add desired quantities). Roll dough into tube shape and cut into 1 ½ " wheels. Place wheels on buttered pan (9"x13" or 12"x24") Cover with cloth and rest dough for 30 minutes.
Bake in oven preheated to 375º for 20-30 minutes. Mix glaze in small saucepan until ingredients are melted/blended and brush on buns. |
Personal
Notes: |
Personal
Notes: Grandpop became an expert cinnamon bun baker in his retirement and anyone lucky enough to show up at the house in either Haddonfield or Cape May just as the buns were being eased out of the oven, was in for a treat! This recipe is based on two versions he provided. As he became more confident in his baking skills, he adapted and experimented. A variation of this recipe calls for a filling of 1/ c. melted butter, 4-5 T. dark brown sugar, 3/4 c. maple syrup, and 3/4 c. chopped nuts. The buns are brushed with egg whites before baking.
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