Best Our Favourite Cinnamon Buns Recipes

OUR BEST-EVER CINNAMON ROLLS

Steps:

• In a large bowl, combine 2-1/4 cups of the flour and the yeast. In a small saucepan, combine milk, the 1/3 cup butter, the granulated sugar, and salt. Cook and stir just until warm (120°F to 130°F) and butter is nearly melted. Add to flour mixture. Add eggs.
• Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2-1/4 to 2-3/4 cups flour as you can.
• Turn dough out onto a lightly floured surface. Knead in enough of the remaining 2-1/4 to 2-3/4 cups flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (1-1/2 to 1 3/4 hours).
• Punch down dough. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan; set aside. For filling:
• In a small bowl, combine brown sugar, the 1/4 cup flour, and the cinnamon. Using a pastry blender, cut in the 1/2 cup butter until crumbly.
• Roll dough into an 18x12-inch rectangle. Sprinkle filling over dough, leaving 1 inch unfilled along a long side. Sprinkle with raisins and pecans. Starting from the filled long side, roll up rectangle. Pinch dough to seal seam. Cut into 12 slices. Arrange in the prepared baking pan.
• Cover loosely with plastic wrap, leaving room for rolls to rise. Chill for 2 to 24 hours. Let stand, uncovered, at room temperature for 30 minutes before baking. (Or for immediate baking, don't chill rolls. Instead, cover loosely; let rolls rise in a warm place until nearly double in size [about 45 minutes].)
• Preheat oven to 375°F. Break any surface bubbles with a greased toothpick. Bake for 25 to 30 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes. Remove from pan. Drizzle with Powdered Sugar Icing. Serve warm. Powdered Sugar Icing
• In a small bowl, combine powdered sugar and vanilla. Stir in enough milk to make an icing of drizzling consistency.

OUR FAVORITE CINNAMON ROLLS

Steps:

• Make the dough:
• In the bowl of a stand mixer fitted with a paddle attachment, add flour, yeast, and sugar. Mix on low speed until well combined. Add eggs and mix on low to combine. In a small pot, heat milk, butter, and cinnamon over medium-low heat until butter is melted and mixture is between 120 and 130°F (use a thermometer).
• Add warm milk mixture and salt to stand mixer. Beat on low speed 2 to 3 minutes, occasionally scraping down sides of bowl with a spatula. Beat on medium speed until smooth and elastic, 2 to 3 minutes. Dough will be very sticky.
• Lightly oil a large bowl with cooking spray. Form dough into ball and transfer to bowl, turning to coat. Cover bowl with plastic wrap then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
• While dough rises, cut 2 pieces of parchment to fit 2 9-inch round cake pans. Butter pans, line with parchment, and butter parchment.
• Make the filling:
• Mix brown sugar, cinnamon, nutmeg, and salt in medium bowl.
• Make the glaze:
• In a medium bowl, whisk together the powdered sugar, milk, vanilla, and salt.
• Assemble and bake:
• Preheat to 375°F and position rack in center of oven. Punch down dough and transfer to floured work surface. Roll out to 16-by-12-inch rectangle. Spread butter over dough, leaving 1/2-inch border on the long sides. Sprinkle filling mixture evenly over butter, then add pecans. Starting at a long edge, roll dough toward you into a log, pinching gently to keep it rolled tightly. With seam side down, cut dough crosswise with a thin sharp knife into 16 equal slices.
• Divide rolls between baking dishes, arranging cut side up; rolls will be touching. Cover baking dishes with plastic wrap then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
• Bake rolls until tops are golden, 18 to 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up. Drizzle glaze over rolls and serve immediately.

ORANGE CINNAMON ROLLS

Steps:

• On a lightly floured surface, roll dough into a 14-in. square. Spread butter over dough. In a small bowl, combine the pecans, sugar, brown sugar, orange zest and cinnamon. Sprinkle over dough., Roll up jelly-roll style; pinch seams to seal. Cut into 1/2-in. slices. Place cut side down in two greased 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 40 minutes., Bake at 350° for 14-16 minutes or until golden brown. Combine the confectioners' sugar, butter, vanilla and enough orange juice to achieve desired consistency; drizzle over warm rolls.

OUR FAVOURITE CINNAMON BUNS

Steps:

• Stir 3/4 c sugar, oil and salt into the boiling water.
• When the mixture has cooled, stir in the eggs and 1 c flour.
• Stir the warm water, 1 teaspoons sugar and the yeast together.
• In a large mixing bowl, combine the oil mixture with the yeast mixture.
• Add the remaining flour, working it in one cup at a time, mixing the dough until it is soft, and no longer sticky.
• Knead the dough, place in a large oiled bowl,covered, then let rise until at doubled in bulk.
• Punch down, cover and let rise again.
• When I get to this step, I cut enough dough out to make 9 dinner rolls, then set them in an 8x8 oiled pan to rise.
• On a floured surface, roll the dough into a rectangle, about 1 1/2" thick.
• With a rubber spatula, spread the 1/2 cup softened margarine over the dough.
• Sprinkle with the brown sugar and cinnamon.
• You may adjust the sugar and cinnamon amounts according to your taste.
• In a bowl, stir the 1/2 cup melted margarine, corn syrup, cream and brown sugar together.
• Pour into well oiled pans, I like to use cake pans.
• Roll the dough up tightly, sealing the seam by pinching the dough together.
• With a sharp knife, slice the dough into 2" slices.
• Place the slices into the pans, then let rise until doubled.
• Bake at 350 for 20 min's.
• Let the buns sit in the toffee sauce for 5 min's, then invert pans onto cookie sheets.
• Enjoy while warm, these will stay soft for several days.
• Note: I would not advise using a citrus based filling as it will change the flavour and texture of the dough and sauce.