Cinnamon buns
- 2½ tsp active dry yeast
- ¾ cups warm water
- 1 egg, lightly beaten
- 2½ cups bread flour
- ¾ tsp salt
- ½ tsp cinnamon
- ¼ cup sugar
- ½ cup brown sugar
- 1 tbsp cinnamon
- ½ cup butter, softened.
- 4 oz -half block of cream cheese
- ¼ cup butter
- 1 tsp vanilla
- 2 cups powdered sugar
- milk to thin
- In a large bowl combine the warm water and yeast. Allow to sit for 10 minutes.
- Whisk the egg lightly and add it to the water and yeast. Add the dry ingredients and stir until just combined.
- Turn the dough out onto a lightly floured surface and knead for about 5 minutes until the dough is smooth.
- Cover with a damp cloth and let it rest for 10 minutes while you prepare the filling.
- Combine the softened butter with the cinnamon and sugar into a paste. Set aside.
- Roll the dough out into a rectangle about ¼ inch thick.
- Spread the filling evenly over the entire rectangle.
- Roll up the dough and slice into 8 slices.
- Lightly spray a baking dish and place each slice cut side up.
- Cover with a towel and let rise in a warm spot for 45 minutes or cover with plastic wrap and let them rise overnight in the fridge.
- Preheat the oven to 400 degrees.
- Bake the cinnamon rolls for 20 minutes.
- Beat the cream cheese and butter until it's light and fluffy.
- Add the vanilla and powdered sugar.
- Slowly add milk a teaspoon at a time until the icing is slightly pourable.
- Pour over the warm cinnamon buns.
Serving size: 8 large cinnamon buns
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2014/11/cinnamon-buns/
3.5.3251