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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Difficulty: Intermediate / Preparation Time: 60+ Minutes / Number of Servings: 12 |
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Directions: 1. Microwave the milk on high for about 45 seconds to a minute (should be about 110 degrees). Proof the yeast in milk and sugar for about 10 minutes until foamy (or use instant yeast that doesn't require proofing). Melt 1/3 cup of the butter while yeast is proofing and allow to cool a little bit.
2. Mix in 2 cups of flour, 1/2
cup at a time.
3. Mix in the melted butter and the eggs.
4. Add the rest of the flour, 1/2 cup at a time, until the dough comes together. Knead the dough in the bowl until it's slightly sticky but not oozing.
5. Put a dab of oil into another bowl (or clean the original bowl), place dough in bowl and turn to coat. Cover bowl with a damp towel and place in a warm place (preheat oven at lowest temperature for a little bit, then open the door for 30-60 seconds) for about 2 hours or until doubled in size.
6. Roll the dough out with a floured rolling pin to as close to a 16"x21" rectangle as you can get (it doesn't need to be perfect).
7. Melt 1/4 cup of butter and spread on dough with a pastry brush. Sprinkle the brown sugar and cinnamon over the dough, covering evenly, and leaving the top 1/2" of the dough clear (so it will stick to itself when you roll it up).
8. Roll the dough up so that the 21" side of the rectangle is the length of the roll. Flatten out the ends as best you can.
9. Use a piece of thread to slice the roll in half, each half in half, and each of those halves into thirds (to make 12 rolls). To cut with the thread, slide it under the roll, bring the ends together and past eachother, and pull.
10. Place the rolls in a baking pan, evenly spaced, and let rise for about 30 minutes until doubled in size (on top of your oven being pre-heated to 400 is a good place).
11. Bake at 400 for 15 to 20 minutes until nice and golden brown on top.
Icing:
1. Once the cream cheese and 1/4 cup of butter are softened, beat them together until smooth.
2. Add salt and vanilla and mix.
3. Add confectioner's sugar a little bit at a time, beating until smooth after each addition.
4. Top each cinnamon bun liberally with icing. Be sure to lick the bowl and spatula so it doesn't go to waste.
| Ingredients:
151/193 Pound(s) confectioner's sugar
13/625 Ounce(s) salt
1/12 Ounce(s) vanilla extract
3 Ounce(s) softened cream cheese
160/409 Pound(s) brown sugar
1 Ounce(s) cinnamon
456/1049 Pound(s) butter
2 egg(s)
2 353/1017 Pound(s) bread flour
3/8 Ounce(s) active dry yeast
163/625 Pound(s) sugar
1/4 Quart(s) milk
Comments: Mmm, mmm, good. |
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