Cinnamon and Raison Buns
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I love finger buns, tea cakes and recently discovered these.
Makes 16
1. Dissolve the yeast in warm milk. After a few minutes, it should be frothy and ready to use.
2. In a stand mixer bowl, combine sugar, butter, eggs and salt with the yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (the dough will be sticky).
Turn dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled; it will take about an hour.
1. Mix brown sugar and cinnamon Punch down the dough and divide it in half.
2. On a lightly floured surface, roll one portion of dough into an 11×8-inch rectangle. Brush with 2 tablespoons of butter, then sprinkle with half of the brown sugar mixture to within 1/2 inch of the edges.
Roll up the dough , starting with a long side, to create the signature Cinnamon bun. Pinch seam to seal. Cut into eight slices. Repeat with other dough.
Place each slice in a greased 13×9-inch pan, cut side down. Cover with gladwrap and a tea towel.
Repeat with remaining dough and filling. Let rise in a warm place until doubled, about an hour. Preheat the oven to 180 C 160 C fan-forced
1. Bake until golden brown, about 20-25 minutes. Remove and cool on wire racks.
It’s important not to eat the hot buns—they won’t have the proper texture until they cool and set
Beat butter, cream cheese , vanilla and salt until blended. Gradually beat in icing sugar.
Use a spatula to spread the frosting over the Cinnabon buns. Be generous! For the best Cinnamon buns , the frosting should soak into the whirls of the bun.
ENJOY
Makes 16
Ingredients
Dough:- 2 1/2 teaspoons active dry yeast
- 1 cup warm whole milk ( I heat in microwave around 40 seconds)
- 1/2 cup sugar
- 1/3 cup butter, melted
- 2 large eggs ( at room temperature)
- 1 teaspoon salt
- 4 cups plain flour
- 3/4 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup butter, melted, divided
- 1/4 cup raisins or sultanas
- 1/2 cup butter, softened
- 1/4 cup cream cheese, softened optional
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups icing sugar
Directions
Step 1: Prepare the dough
1. Dissolve the yeast in warm milk. After a few minutes, it should be frothy and ready to use.
2. In a stand mixer bowl, combine sugar, butter, eggs and salt with the yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (the dough will be sticky).
Turn dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled; it will take about an hour.
Step 2: Roll out and add the filling
1. Mix brown sugar and cinnamon Punch down the dough and divide it in half.
2. On a lightly floured surface, roll one portion of dough into an 11×8-inch rectangle. Brush with 2 tablespoons of butter, then sprinkle with half of the brown sugar mixture to within 1/2 inch of the edges.
Roll up the dough , starting with a long side, to create the signature Cinnamon bun. Pinch seam to seal. Cut into eight slices. Repeat with other dough.
Place each slice in a greased 13×9-inch pan, cut side down. Cover with gladwrap and a tea towel.
Repeat with remaining dough and filling. Let rise in a warm place until doubled, about an hour. Preheat the oven to 180 C 160 C fan-forced
Step 4: Bake until golden brown
1. Bake until golden brown, about 20-25 minutes. Remove and cool on wire racks.
It’s important not to eat the hot buns—they won’t have the proper texture until they cool and set
Beat butter, cream cheese , vanilla and salt until blended. Gradually beat in icing sugar.
Use a spatula to spread the frosting over the Cinnabon buns. Be generous! For the best Cinnamon buns , the frosting should soak into the whirls of the bun.
ENJOY
