Wednesday, July 23, 2008

Andrew's Cinnamon Buns

Originally a Betty Crocker recipe, our family has enjoyed these buns for years!
(Makes one dozen)


1 Tbsp yeast
1/2 cup lukewarm water (approx 105 degrees)
1/2 cup lukewarm milk (same)
1/3 cup white sugar
1 tsp salt
1/3 cup butter, softened
1 egg
3.5 - 4 cups flour

Inside rolls:

1/4 butter
1/2 to 3/4 cup brown sugar (as needed)
Chopped walnuts or raisins if desired (plump raisins in boiling water for a few minutes before adding)


1 1/4 cup powdered sugar
1 tsp vanilla
Add milk until glaze is desired consistency (should be able to drizzle off a spoon)


Put water in a large bowl, add the yeast and stir to dissolve. Add milk, sugar, salt and egg and combine all ingredients. Add flour until it's the proper consistency for bread dough.

Place in fridge overnight to rise (if you want it to rise more quickly, put in a warm place for an hour or two) till dough doubles in size.

Punch dough down and knead it until all the bubbles are out. Add flour as needed until dough is no longer sticky.

Shape into an oblong shape (about 7 inches by 3 inches in diameter). Roll out until it's about 1/4 or 3/8 inch thick.

Spread generously with butter (about 1/4 cup). Sprinkle liberally with brown sugar (don't spread right to the edges. Sprinkle with cinnamon (lots).

Start at one of the long edges, and roll tightly, working back and forth along the edge to roll the dough to the opposite side. Pinch along the edge to keep the rolls sealed shut.

With a serrated knife, cut rolls in sections about 1 inch thick. Place on baking sheet (about 2 inches apart) and let rise in warm place for about 1.5 hours until double in size.

Bake at 350 for 15 to 20 minutes until little browned on top and bottom. Do not overbake.

Make glaze and drizzle it on while the rolls are hot.



Brandi said...

Thank you! I can't wait to try these! They look amazing!

Judy said...

Note from Mom, who's cook book these are from... try pecans instead of walnuts, much better in my opinion... = )