Sometimes bloggers have to make sacrifices for their readers.
And such was the case last week, when I posted a picture of cinnamon buns that was met with a response for the recipe.
And so, I had to make them again. Which means that I had another 9×13 pan of cinnamon buns to eat. It’s tough work, but someone has to do it.
As a side note my forehead has completely broken out.
Like I said: sacrifices.
Now, had I been on the ball, I would have posted this recipe before Christmas, so y’all could have had cinnamon buns for Christmas morning. Like us on Christmas day, 2011. I got up bright and early and made cinnamon buns for Christmas. I was working at a very popular bakery at the time, and was exhausted by Christmas morning. But I got up that morning (on bakers hours – read 4:00 a.m.) and made cinnamon buns. The quietness as I worked the dough, hot tea in my mug, and the rising sunlight that hit the bright yellow walls of my farm-house kitchen when I was pulling the buns fresh from the oven restored my joy.
This year, we tore down a farm that took us 3 years to build. And then we built it all again in one month. So by Christmas morning, I was ready to relax. This is the first winter in a long long time, that there hasn’t been an overwhelming amount of stuff that needed to be down. For the first time in a long time we’re just laughing, eating way too many of these cinnamon buns, and dreaming about Spring with only a small amount of desperation. While I want my fingers back in the dirt, I’m pretty happy to not have a lot to do right now.
Cinnamon Buns
You Will Need:
Dough:
3 1/4 cups of all-purpose flour
1 cup of warm water
1/4 cup of sugar (I use organic cane sugar)
1 large egg
2 tablespoons of butter
1 tablespoon of instant yeast
1 teaspoon of salt (I use Himalayan pink)
Filling:
1/4 cup of butter
1 cup of brown sugar
4 teaspoons of cinnamon
1/2 cup of pecans or raisins (optional)
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Directions:
Step 1: Put flour, water, sugar, egg, butter, yeast, and salt into the pan of a bread maker.
Step 2: Put it on the dough cycle and then go relax until it’s finished.
This is pretty easy right?
Step 3: When the cycle is finished pull the dough out and roll it into a large rectangle (the exact measurements are 18×14 inches I don’t measure I just roll until it looks good).
Step 4: Using a knife or a spatula, spread the 1/4 cup of butter over the dough.
Step 5: In a small bowl mix together the brown sugar, cinnamon, and pecans or raisins if you’re using them. Sprinkle evenly over the buttered dough.
Step 6: Lightly butter a 9×13 inch pan. Set aside.
Step 7: Beginning at the longest side, roll the dough into a log. Pinching the edges to seal the log.
Step 8: Cut the log into 12 pieces.
Step 9: Place them in the pan, cut side up.
Step 10: Allow the cinnamon rolls to rise until doubled in size, approximately 45 minutes, depending on how warm your house is.
Step 11: Preheat your oven to 350°F
Step 12: Bake in the preheated oven for 15-20 minutes. Be careful not to over cook them. Personally I like mine slightly undercooked so I do 15 minutes exactly.
Step 13: Allow to cool (so hard to do) and then cover them with a cream cheese icing, or eat them as they are if you’re not into icing. Personally, I’m a cream cheese icing on her cinnamon bun kinda gal. Thick icing, gooey bun. I’m drooling.
Now try not to eat them all in one sitting.
It’s harder to do than it seems.
May you enjoy these cinnamon buns as much as I do. And even though it’s minus a million outside, may there be warmth in your heart! And for Pete’s sake, relax a little.
Amen.
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