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Add a photoMy youngest, Kyle has really been turned onto cooking, He has been coming into the kitchen a lot lately asking if he can help. Last night I made some store bought Cinnamon Buns. There was no "POP" when I opened the can, so obviously, they were old. When I had time a few years ago, I always made my own breads and when Kolickity was disappointed that he would have none, I asked him if he wanted to make some from scratch. Excited he was. Since I havent made them in forever, I showed him how to look for recipes, to check to see if we need anything, we did. So I took him shopping and let him find what we needed. I will make these today when he gets home from school. EXCELLENT bonding moment!
Ingredientes
- For the rolls you will need:
- 4 cups all-purpose flour
- 1 package active dry yeast
- 1 cup warm milk, scalded and skimmed
- 1/2 cup granulated sugar
- 1/3 cup butter, melted
- 1 teaspoon salt
- 2 eggs
- For the Filling you will need:
- 1 cup brown sugar, firmly packed
- 2 1/2 tablespoons cinnamon
- 1/3 cup butter, softened
- For the Icing you will need:
- 8 tablespoons (1 stick) butter, softened
- 1 1/2 cups confectioners' sugar
- 1/4 cup cream cheese
- 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
Direcciones
- Dissolve the yeast in warm milk and set aside for 5 minutes to proof (foam).
- Combine sugar, butter, eggs and salt. Stir in flour and yeast mixture. Turn the dough out onto a lightly floured board and knead until smooth. Sprinkle lightly with flour, as needed, to keep dough from sticking (dough should be slightly sticky). Add as little flour as possible; the more flour that is added, the heavier the bread will be, and the goal is to have very light bread, so if the dough is sticking rub a little oil on your hands.
- Place in a lightly greased bowl and turn once to grease top. Cover, let rise in a warm place free from draft about one hour or until dough has nearly doubled in size.
- Punch down, and roll the dough on a clean surface lightly dusted with flour. Roll out to a rectangle shape until it is approximately 21 inches long and 16 inches wide by 1/4" thick. If dough begins to resist, stop working and allow it to rest for 15 minutes.
- Preheat oven to 400°F. While oven is preheating, mix ingredients for filling:
- Mix brown sugar and cinnamon in a small bowl. Spread the softened butter evenly over the surface of the dough, then sprinkle with the cinnamon sugar mixture.
- Starting from the long side, begin rolling the dough down to the bottom edge, jelly roll style. Cut the rolled dough into 1 3/4" slices and place into a lightly greased baking pan, allowing about 1 inch space between each.
- Put the rolls into a warm place and allow to rise again until nearly double in size (approximately 30 minutes). Bake for 10 to 15 minutes or until lightly golden.
- While the rolls are baking, mix ingredients for icing.
- 8 tablespoons (1 stick) butter, softened
- 1 1/2 cups confectioners' sugar
- 1/4 cup cream cheese
- 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- Beat well with a rotary mixer until light and fluffy.
- When the rolls are done, drizzle generously with the icing while still warm
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 8 servings | |
| Calories 774 | |
| Calories from Fat 283 | 37% |
| Total Fat 32.13g | 40% |
| Saturated Fat 19.44g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 579mg | 24% |
| Potassium 209mg | 6% |
| Total Carbs 113.69g | 30% |
| Dietary Fiber 3.2g | 11% |
| Sugars 63.4g | 42% |
| Protein 10.0g | 16% |
