If you're all like me you're probably so over the holiday food but I decided to post a recipe or two for the next few days of some of my favorite goodies from 2009.
Makes 24 Cinnamon buns
Place the following ingredients in your mixer equipped with dough hook:
1 1/2 c. very warm water
3 Tbsp. powdered milk (finally a recipe you can use powdered milk in!)
2 C. All purpose flour
2 Tbsp. yeast
Mix on a low speed until combined and then add in:
3/4 C. Raw or granulated sugar
2 tsp. Sea salt
3 Eggs
3/4 C. Oil (safflower, corn or canola)
Unbleached all purpose flour will be used in the next step.
Mix briefly and then add, 1 cup at a time, approximately 6 more cups of flour. Add flour carefully as the full 5 cups may not be needed. You want a soft, workable dough. Knead for 5 minutes on a medium speed. Turn dough out onto a lightly floured suftace. Divide into 2 equal parts. Roll each part on the floured surface to a rectangle. Spread with 1/2 cup Cinnamon Filling for each rectangle.
Cinnamon Filling
1 C. Brown Sugar
3 Tbsp. Ground cinnamon
1/3 C. Butter or Margarine Power (another use for that food storage)
(Note: If you have the cinnamon filling with the margarine powder you will have to add some water or oil. Add a Tbsp. at a time to 1 cup of dry cinnamon filling powder until you get a paste that can be spread over the dough. About 4-5 Tbsp. of water)
Roll up tightly, beginning at wide side. Seal well by pinching edges together. Even up roll by stretching slightly where needed. Cut roll unto 1 1/2 inch sections. Place in greased baking pans, you can use 2 9X13 or 8" round cake pans, cut side up, with a small space between rolls. Use wet fingertips to flatten and even out rolls if they are uneven. Let rise until puffy. This should take about 45 minutes to 1 hour.
Note: If you want to bake later you can put them in the fridge tightly covered with saran wrap for up to 16 hours and then bake or freeze them in the freezer for up to 2 months. If you freeze them. Simply take them out the night before you want to bake them and place them in the fridge overnight. Pull out an hour before you want to bake them and let rise a second time in a warm place. Bake as directed.
To bake: Place in 350 oven and bake for 20-25 minutes. Ice while still warm.
Icing
3 oz Cream Cheese
1/4 c. Butter, softened
1 1/2 c. 10X sugar
1/2 tsp. Vanilla
Mix cream cheese and butter first, then add vanilla and 10X sugar. Mix well and place in a ziplock sandwich bag. Clip small hole in the corner of bag and use to pipe over warm cinnamon buns. Looks so impressive! Enjoy!
Tomorrow's post will be Bacon, Cheese and Chive Scones.