Ingredients:1 pkg. dry active yeast1 cup whole milk, warmed to just before boiling½ cup granulated sugar1/3 cup butter, melted1 teaspoon salt2 eggs4 cups all-purpose flour 

Bun Filling:1 cup brown sugar, firmly packed3 Tablespoons cinnamon1/3 cup unsalted butter, room temperature 

Instructions: 

1. Dissolve yeast in warm milk. Mix together sugar, butter, eggs, and salt. Add flour and make into a dough. Turn the dough out onto a lightly floured surface and knead until smooth.

 

2. Place dough in a very lightly greased bowl, turning once to grease top. Cover loosely with plastic wrap and let dough rise in a warm place free from draft from a minimum of 1 hour until dough as nearly doubled in size. Can be refrigerated overnight.

 

3. When dough is ready, in a separate bowl mix brown sugar, cinnamon, and butter.

 

4. Punch down dough and roll out on a lightly floured surface into a rectangle shape about ¼” thick.  Spread the filling mixture evenly over the surface of the dough.
5. Roll up the dough like a jelly roll.  Cut the rolled dough into 1 1/2” slices and place on a parchment lined baking sheet, allow about 1” of space between each roll.

 

6.  Put rolls into a warm place and allow rolls to rise until about double in size, approximately 30 minutes.

 

7. Bake for 10 to 15 minutes until lightly golden. Ice the rolls when still warm.

 

Cinnamon Bun Icing 

Ingredients: 

2 sticks butter, softened3 cups powdered sugar½ cup cream cheese1 teaspoon vanilla extract 

Whip together all ingredients. 

This entry was posted on Thursday, April 23rd, 2009 at 10:51 am and is filed under Dessert, Main Dish, snacks. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.