Cinnamon Buns

The is a great basic bun recipe that will work well for cinnamon buns.

Yeast:  water temp 110 - 115 F

  • 1 cup water
  • add 2tsp sugar
  • 2T yeast
let this stand until well activated.  Note it will double in size so use at least a 2c measure.

Warm in kettle (low heat or milk will scald)
  • 2 cups milk
  • 1/2 cup margarine (to melt in warm milk)
  • 1/2 cup sugar
  • 1 Tbsp salt (not heaped and not quite full)
This mixture has to be cooled to just warm.  Add the yeast mixture gradually.  If you are using a machine with a dough hook - gradually add flour, until the dough begins to pull away from the sides - that is how you know you have enough flour - start by adding by cups and then when it looks close add by 1/2 cups or less - it is obvious when it pulls away from the sides - it will look cleaner and not so much stuck to the edge.  Knead by machine for about 8 minutes.

If you are not using a machine - dump the dough out onto a greased surface and fold in over onto itself until is snaps from air bubbles in it.  Put it in a greased bowl and cover for about 1 hour.  Punch down, and form into buns or cinnamon buns.

If making cinnamon buns -  spread dough out into a rectangle and butter it (just like toast) with 1/3 cup butter
  • 1 cup packed brown sugar
  • 2 1/2 Tbsp cinnamon
  • 1 cup raisins, soaked in a bowl of water (optional)
Mix the cinnamon and brown sugar and spread on top of the butter.  Roll up.  Using a string or serrated knife cut in slices about 1 inch wide.  Let rise for 1 hour.

Bake 375 for 20 minutes for plain buns and 23 - 30 minutes for cinnamon buns.  They should be golden brown.

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