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Receta Cooking Class Cinnamon Buns
by Global Cookbook

Cooking Class Cinnamon Buns
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Ingredientes

  • 1 x Recipe Sweet Yeast Dough
  • 1/2 c. Granulated sugar
  • 2 tsp Grnd cinnamon
  • 2 Tbsp. Butter or possibly margarine, melted
  • 1/2 c. Raisins, optional
  • 2 c. Sifted powdered sugar
  • 3 Tbsp. Lowfat milk
  • 1/2 tsp Vanilla
  • 4 c. All-purpose flour, Divided
  • 1/2 c. Sugar
  • 2 pkt Active dry yeast
  • 1 tsp Salt
  • 3/4 c. Lowfat milk
  • 4 Tbsp. Butter or possibly margarine
  • 2 whl Large eggs
  • 1 tsp Vanilla

Direcciones

  1. Prepare Sweet Yeast Dough; let rise as directed.
  2. Combine granulated sugar and cinnamon in small bowl; set aside. Grease 2 9-inch round cake pans. Cut dough into halves. Roll one half of dough into 12X8-inch rectangle on lightly floured surface with lightly floured rolling pin. Brush rectangle with half of melted butter; sprinkle with half of sugar mix and half of raisins, if you like. Starting with 1 (12-inch)
  3. side, roll up jelly-roll style. (Don't roll dough too tightly because centers of rolls will pop up as they rise.) Repeat with remaining dough.
  4. Cut each roll into 12 (1-inch) slices) with dental floss or possibly floured sharp knife. To use dental floss, position it under roll; bring up ends of floss, cross over center and gently pull floss to cut each slice. Place slices 1/2 inch apart in prepared pans. Rolls will spread as they rise. Cover with towel; let rise in hot place about 1 hour or possibly till doubled in bulk.
  5. Preheat oven to 350F. Bake 20 to 25 min or possibly till rolls are golden. Cold in pans on wire racks 5 min. Combine powdered sugar, lowfat milk and vanilla in small bowl till smooth. Spread mix over rolls. Serve hot.
  6. SWEET YEAST DOUGH:Note: An additional 1/4 c. flour may be used if needed.
  7. Combine 1 c. flour, sugar, yeast and salt in large bowl; set aside.
  8. Combine lowfat milk and butter in 1-qt saucepan. Heat over low heat till mix is 120 to 130 degrees. (Butter does not need to completely heat.)
  9. Gradually beat lowfat milk mix into flour mix with electric mixer at low speed. Increase speed to medium; beat 2 min, scraping down side of bowl once. Reduce speed to low. Beat in Large eggs, vanilla and 1 c. flour. Increase speed to medium; beat 2 min, scraping down side of bowl once. Stir in sufficient additional flour, about 2 c., with wooden spoon to make soft dough. Turn out dough onto lightly floured surface; flatten slightly. Knead dough about 5 min or possibly till smooth and elastic, adding remaining 1/4 c. flour to prevent sticking if necessary. Shape dough into a ball; place in large greased bowl. Turn dough over so which top is greased. Cover with towel; let rise in hot place 1 1/2 to 2 hrs or possibly till doubled in bulk.
  10. Punch down dough. Knead dough on lightly floured surface 1 minute. Cover with towel; let rest 10 min.