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Christmas Morning Cinnamon Buns
Ingredients
- Dough
- ½ cup Milk
- ½ cup Water
- ¼ cup Butter or shortening
- 1 Egg
- 3+1/4 to 3+3/4 cups Bread Flour
- 1 tsp Salt
- ¼ cup Sugar
- 2+1/4 tsp Active Dry Yeast
- Filling
- ¼ cup Brown sugar, packed
- 2 TBSP Sugar
- 2 tsp Cinnamon
- 2 TBSP Butter, softened
- Optional Glaze:
- ½ cups powdered sugar
- tablespoons unsalted butter, softened
- ¼ cup heavy cream
- teaspoon pure vanilla extract
- Use an electric mixer to beat the powdered sugar with the butter, heavy cream and vanilla extract until thick and smooth. Spread the glaze over the warm cinnamon rolls.
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Directions
- Prepare Dough: In large mixer bowl, combine 1+1/2 cups flour, yeast, sugar and salt; mix well. In saucepan, heat milk, water and butter (or shortening) until warm (120-130°F; butter does not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
- Prepare Filling: Combine brown sugar, granulated sugar, and cinnamon; set aside.
- Punch down dough. On lightly floured surface, roll to a 15 x 12-inch rectangle. Spread with softened butter. Sprinkle Filling over dough. Starting with shorter side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place in greased 13 x 9-inch cake pan. Cover; let rise in warm place until indentation remains after touching. Bake at 375°F for 20 to 25 minutes until golden brown. Remove from pan;
- *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe.
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