Saturday, July 31, 2010
Cinnamon Buns with cream cheese buttery frosting
I made 3 pans of these. One to keep and two to share with the neighbors. I made and assembled them the night before, covered and put them in the refrigerator. This morning I took them out and let them warm up for 45 minutes, and then baked them up. Boy, does my house smell delicious..... but I think I just gained 10 pounds before the fork touched the buns.
If you're brave enough, or skinny enough, let's get to it!
2 Cups whole Milk
1/2 Cup Vegetable Oil
1/2 Cup Sugar
1 Package Active Dry Yeast
4 Cups (Plus 1/2 cup extra, separated) All Purpose Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon of Salt
1 Stick of Butter, melted
1 Cup of Sugar
Generous amounts of Cinnamon - depending on taste
Mix the milk, vegetable oil and sugar in a pan. Scald the mixture. Turn off the heat and leave to cool for 1 hour. When the mixture is lukewarm (NOT hot) sprinkle in the package of Active Dry Yeast. Let this sit for a minute. Then add 4 cups of the all-purpose flour. Stir the mixture so all the flour is incorporated. Cover and let rise for 1-1/2 hours.
After the dough has risen, add 1/2 cup more of flour, the baking powder, baking soda and salt. Stir it all together. At this point you have a couple of choices. You could put the dough in the refrigerator and make everything the next day, or you could roll and assemble the cinnamon buns now. Then you could either cook them the right away, or hold them in the refrigerator until the next day.
When ready to prepare the buns you should sprinkle generous amounts of flour over the rolling surface. Roll the dough out thin, into a rough rectangle. Then spread or brush on the stick of melted butter, all over the surface. Now sprinkle 1 cup of sugar all over the dough. Next follow by a generous sprinkling of cinnamon. Don't skimp.
Now starting at the opposite end, at the long edge, begin rolling the dough in towards you. Keep the roll relatively tight as you go, but you don't need to be too excessive. When you get to the end, pinch the seam of the roll to seal it.
With a serrated knife cut the roll of dough into 3/4 to 1 inch pieces and put in an 8 inch pan that you prepared with 1 tablespoon of melted butter.
(I used disposable pans, so I wouldn't have to worry about getting my pans back. I have some experience with the sticky-fingered church lady syndrome, or neighbor who forgets to return it for 2 years)
Now let the rolls rise for 30 minutes,and bake at 375 degrees for 15-20 minutes.
Heap on big globs of frosting. Only your diet counselor will regret it. Recipe follows.
Cream Cheese and Butter Frosting
1 pound of confectionery sugar
1 Stick of butter, melted
4 ounces of cream cheese, softened.
1 teaspoon of vanilla
Dribble in tiny bits of milk, until you get the right consistency. You want it to be just loose enough to pour, but not be runny.