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Cinnamon buns

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cinnamon buns with icing

Hope you guys had a better week than I did.

I had to wash my hair bent over the tub three nights in a row.  Talk about treat of the week!  Not the end of the world but coupled with a bad back it sure wasn’t my favorite way to spend 20 minutes every night.  Our on demand water tank called it quits!  I spent more time than I would’ve liked boiling water in our large canning pot and washing my hair and kids using a plastic juice jug.   Just a little tip – It’s not wise to fill a huge pot to the top, boil and then walk through the house with it.  Sorry toes!

Thankfully my engineer husband saved the day.  Can we all take a second and give thanks to people that just don’t give up?  That’s him.  He worked three nights on that thing until he finally found the smallest crack in the air hose.  Head lamp and all.  Where was my camera!

That is so not my style.  At the first sight of issues I’m on the phone with whatever expert is deemed appropriate at the time.  It’s a much costlier version.

For those reasons listed above, I made cinnamon buns.  Inconvenient week = treat needed.

These cinnamon buns can be made two ways.  You can either let them rise in a warm place or leave them to rise overnight in the fridge to bake in the morning.  Perfect for lazy weekends ahead.

Start by making the dough and let it rest.

Dough

Combine some brown sugar, butter and cinnamon into a paste.

cinnamon sugar

Roll the dough out, spread the filling all over and roll it up.  Slice into equalish sized pieces and let them rise.

rolls

When they’re all done they look like this.

cinnamon buns

Then you add the best part.  Cream cheese icing!

cinnamon buns with icing

Not a bad way to end the week!

Cinnamon buns
 
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Cook time
Total time
 
Ingredients
  • 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
For the filling
  • ½ cup brown sugar
  • 1 tbsp cinnamon
  • ½ cup butter, softened.
For the cream cheese icing
  • 4 oz -half block of cream cheese
  • ¼ cup butter
  • 1 tsp vanilla
  • 2 cups powdered sugar
  • milk to thin
Instructions
  1. In a large bowl combine the warm water and yeast. Allow to sit for 10 minutes.
  2. Whisk the egg lightly and add it to the water and yeast. Add the dry ingredients and stir until just combined.
  3. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until the dough is smooth.
  4. Cover with a damp cloth and let it rest for 10 minutes while you prepare the filling.
  5. Combine the softened butter with the cinnamon and sugar into a paste. Set aside.
  6. Roll the dough out into a rectangle about ¼ inch thick.
  7. Spread the filling evenly over the entire rectangle.
  8. Roll up the dough and slice into 8 slices.
  9. Lightly spray a baking dish and place each slice cut side up.
  10. 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.
  11. Preheat the oven to 400 degrees.
  12. Bake the cinnamon rolls for 20 minutes.
For the icing
  1. Beat the cream cheese and butter until it's light and fluffy.
  2. Add the vanilla and powdered sugar.
  3. Slowly add milk a teaspoon at a time until the icing is slightly pourable.
  4. Pour over the warm cinnamon buns.
Nutrition Information
Serving size: 8 large cinnamon buns

Cinnamon bun

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Comments

  10. Marlene says

    These look delicious, and it’s nice to have a recipe that makes fewer than a dozen. Hmm, I guess by that I mean there is too much of a good thing

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