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Cinnamon Buns Recipe

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This recipe for Cinnamon Buns is from The SETTEDUCATO Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Dough
Ingredients:  
Ingredients:  
1/4 Cup Water (2 oz)
1 Cup Whole Milk (8 oz)
1/2 Cup Unsalted Sweet Butter (melted)
1 1/4 Egg (1 extra large egg or 1 egg + 1 Tbsp milk)
1 teaspoon Vanilla
1/2 teaspoon Salt
1/2 Cup Sugar (preferably superfine)
4 1/2 Cup Unbleached White Bread Flour (King Arthur)
1 Tablespoon Vital Wheat Gluten (optional)
1/4 oz SAF Perfect Rise Yeast (1 envelope) or 1 Tablespoon Fleischmans Bread Yeast (1 envelope)
Directions:
Directions:
Remove egg from the refrigerator and permit it to each room temperature. Melt the butter. Add the water and whole milk. The resulting liquid mixture should be permitted to cool to 75º -85º. Then add the remaining ingredients, in the order listed above, to the bread machine and prepare using the dough setting.

After the dough cycle has completed, roll out dough into a 15" by 24" rectangle. Spread margarine and sugar-cinnamon mixture evenly, leave 2" at bottom clean. Roll up tightly. Mark the roll every 1 1/2 inch and cut with electric knife.

Line baking pans with parchment paper. Place 8 rooms in 9" by 13" baking pan. Cover with kitchen towel and let rise in a slightly warm oven till all rolls are touching. Bake at 335º for 20 minutes.
 

Filling
Ingredients:  
Ingredients:  
1 Cup Light Brown Sugar, firmly packed
4 Tablespoon Cinnamon or (5 Tablespoons Grade AA Korintje Cinnamon)
1/2 Cup softened Margerine
Directions:
Directions:
Mix brown sugar and cinnamon in a bowl.
 

Cream Cheese Frosting for Cinnamon Buns
Ingredients:  
Ingredients:  
4 oz Cream Cheese
1/2 Cup Margarine
1 3/4 Cup Powdered Sugar
1 teaspoon vanilla
Directions:
Directions:
Cream margarine and cream cheese. Add powdered sugar and vanilla. Beat till light and fluffy.
Personal Notes:
Personal Notes:
Can be made the night before, cover with plastic wrap and put in refrigerator before rising. Take out next day, let rise in a warm place and bake as directed above.

Can also cover tightly andfreeze the rolls. Take out night before, and defrost in refrigerator overnight.

 

 

 

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