Directions: |
Directions:1 Pour warm milk in a bowl of a stand mixer and sprinkle yeast overtop.
2 Add eggs, butter, salt and sugar
3 Add flour and mix using the beater blade just until ingredient are barely combined. Allow mixture to rest for 5 minutes so the flour has time to soak up the liquids,
4 Scrape the dough off beater blade and remove it. Attach dough hook
5 Beat dough on medium speed for 5-7 minutes until it is elastic and smooth. dough will be tacky and all still be sticking to the sides of the bowl. that's ok! don't be tempted to add more flour.
6 Spray large bowl with cooking spray
7 Use rubber spatula to remove the dough from the user and bowl and place it in the greased large bowl.
8 Cover with towel or wax paper
9 Set bowl in warm place and all the dough to rest until double. I like to turn on the oven to lowest setting and place dough to rise on stove. Takes about 30 mins to rise, don't allow it to rise too much.
10 While the dough is rising, prepare the cinnamon filling. In a medium bowl coming the soft butter, brown sugar, and cinnamon, mixing until combined, set aside
11 Sprinkle counter generously with flour. Turn out tend ought on counter and sprinkle with more flour on top.
12 Flour your rolling pin and roll out dough to 12x15" rectangle
13 Use rubber spatula to spread on cinnamon filling over the whole rectangle
14 Starting on the long end, roll the dough up tightly
15 Cut into 12 slices and place on a greased 9x13 pan
16 Cover pan and allow rolls to rise for 20 minutes or until double in size
17 Preheat oven 375
18 Warm cream until the chill is off. don't make it hot just not cold.
19 Once rolls have risen, pour warm cream over the top of the rolls, allowing it to soak down in and around the rolls
20 Bake at 375 for 17-19 minutes until rolls are golden brown and center rolls are cooked through
21 While rolls are cooling, prepare the icing
24 Spread frosting on cooled rolls
25 Store in air tight container |
This recipe for Grammas Cinnamon Buns is from