Cinnamonbunsfromheaven Recipes

CINNAMON BUNS FROM HEAVEN

Steps:

• To make the dough, combine water, yeast, and 1 tsp sugar in a cup and set aside. In a large bowl, combine the milk, remaining 2/3 cup sugar, butter, eggs, and salt. Stir well and add the yeast mixture. Add 3 1/2 cups flour and beat until smooth. Stir in enough of the remaining flour until the dough is slightly stiff -- it will be sticky.
• Turn out the dough onto a well-floured surface and knead for 5-10 minutes, adding just enough flour to keep the dough from sticking. Place in a well-buttered bowl, cover, and let rise in a warm place free from drafts until doubled in volume, 1- 1/4 hours. Punch down and let rest for 5 minute Roll out on a lightly floured surface into a 15x20-inch rectangle.
• To make the filling, spread half of the melted butter on the dough. In a small bowl, combine 1 1/2 cups of the sugar and cinnamon. Sprinkle over the dough, then sprinkle with walnuts and raisins if using. Roll up like a jelly roll and pinch the edges together to seal. Cut the roll into 12 or 18 slices.
• If making 12 buns, use the remaining butter to coat the bottoms of a 9x13-inch baking pan and an 8-inch baking pan. If making 18 buns, use 2 9x13-inch pans. Sprinkle the pans with the remaining 1/4 cup sugar. Place the cinnamon bun slices close together in the pans. Cover and let rise until doubled, about 45 minutes.
• Bake at 350 degrees for 25-30 minutes, or until the buns are nicely browned. Let cool slightly before glazing.
• To make the glaze, combine the melted butter, sugar, and vanilla. Add the water 1 T at a time until you have a spreadable glaze. Spread over buns and serve.

CINNABON COPYCAT CINNAMON ROLLS

Steps:

• Mix together warm water, yeast, and 1 teaspoon sugar in a small bowl. Set the mixture aside for 5 minutes for the yeast to activate. It should get foamy.
• In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt, and eggs. Stir well to combine.
• Add yeast mixture and half the flour. Beat until smooth.
• Stir in enough of the remaining flour until the dough is slightly stiff (dough will be sticky).
• Turn the dough out onto a well-floured board and knead for 5 to 10 minutes.
• Place the dough in a well-buttered glass or plastic bowl. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
• When doubled, punch down the dough and let it rest for 5 minutes.
• Roll out the dough on a floured surface into a 15 x 20-inch rectangle.
• Spread ½ cup melted butter on the dough.
• Mix together 1 1/2 cups sugar and cinnamon and sprinkle it over the buttered dough.
• Sprinkle walnuts and raisins on the dough, if desired.
• From the long edge, roll up the dough and pinch the edge to seal.
• Cut the dough into 12 to 15 slices.
• Coat the bottom of a 13-by-9-inch baking pan and an 8-inch square pan with the remaining 1/2 cup melted butter.
• Sprinkle the remaining 1/4 cup sugar in the pans.
• Place the cinnamon roll slices cut-side down close together in pans.
• Let rise in a warm place until dough is doubled in bulk, about 45 minutes.
• Preheat oven to 350 degrees while the dough is rising.
• Bake for 25 to 30 minutes, or until rolls are nicely browned.
• Cool rolls slightly.
• In a medium bowl, mix melted butter, powdered sugar, and vanilla.
• Add hot water 1 tablespoon at a time until the icing reaches a spreadable consistency.
• Spread icing over slightly cooled rolls.