Moms Bunscinnamon Buns Recipes

OOEY-GOOEY CINNAMON BUNS

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

CINNAMON BUNS

Steps:

• Combine the water and milk in a medium saucepan and warm over low heat until it is about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast over the surface over the liquid. Sprinkle a pinch of the sugar over the top and set aside without stirring, until foamy, about 5 minutes.
• Whisk the butter, egg yolk and vanilla into the yeast mixture.
• Whisk the flour, the sugar, salt and nutmeg in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick and slightly sticky dough. Turn dough onto a floured work surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush the inside of a large bowl with butter. Put dough in the buttered bowl, turning to coat lightly with butter. Cover bowl with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 hour 15 minutes.
• Turn dough out of the bowl and knead briefly to release excess air; reform into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it on the dough. Cover the entire bowl tightly with plastic and proof in the refrigerator for 4 hours or overnight.
• To fill and form the rolls: Butter a 9-by-13-inch baking pan. Whisk the sugar and cinnamon together in a small bowl. Turn prepared dough onto a floured work surface and press, then roll into 10-by-18-inch rectangle, with a long edge facing you. Spread the softened butter evenly over the surface of the dough, leaving about an inch border on the side opposite you. Evenly scatter the cinnamon-sugar over the butter. Starting from the long side facing you, roll the dough up into a tight cylinder. Lightly brush the clean edge of the dough with water. Press the open long edge to the dough to seal the cylinder.
• Slip a long taut piece of string or dental floss under the roll, about 1 1/2 inches from the end. Lift and cross the string ends over the roll, then pull the ends tightly in opposite directions to cut a single roll. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls cut-side-down in the prepared pan, leaving 1 inch of space between them. Cover the rolls loosely with plastic wrap. Set aside in a warm place to rise until rolls double in size, about 1 hour 10 minutes.
• Position the rack in the center of the oven and preheat to 350 degrees F.
• Bake buns until golden brown and the tops of the buns spring back when pressed lightly, about 30 minutes. Cool in the pan for 10 minutes.
• To make the glaze: Sift the confectioners' sugar into a medium bowl. Whisk in the condensed milk, butter, and lemon juice to make a smooth, slightly loose icing. Add the vanilla and cinnamon. Drizzle the icing over warm buns. Serve.

MOM'S HOMEMADE BUNS

Steps:

• In a small bowl or liquid measuring cup, whisk together the warm water, yeast and sugar.
• Let sit for 10 minutes or until bubbly -- this is how you know your yeast is working. This step is technically not required when using instant yeast, but I do it always anyways, so that I know my buns will be a success.
• In the bowl of a stand mixer (or a very large bowl if you are kneading by hand), whisk together the 2 cups warm water, butter, 1/3 cup sugar and salt.
• Add the bubbly yeast mixture and stir to combine.
• Place the bowl in the stand mixer and put the dough hook on the machine. You can also knead by hand.
• Add the flour, one cup at a time, and mix until nearly combined before adding more. You can use all purpose or whole wheat or a combination. Start with 4-5 cups flour, mixing until each is incorporated.
• The closer you get to your dough being ready, the less flour you will add at once. We want a smooth, soft dough, never stiff, so we need to watch and stop adding flour at just the right moment.
• Add up to 6-7 cups flour total, very gradually at the end, until the dough comes together in a smooth, soft ball and does not stick to the sides of the stand mixer. When you touch it, it should be smooth and slightly tacky but not sticky.
• Place dough in a large lightly greased bowl (you can use the same bowl and grease it), and cover with plastic wrap or a clean kitchen towel.
• Set in a warm spot (I use the oven with the light on -- turn the oven on to preheat for 2-4 minutes before turning off and adding the dough) and let rise until doubled, about 1.5 hours.
• Uncover dough, punch down, and roll out 20-24 rounds -- smoothing the top and pinching the seam in the back to smooth (see video for additional details).
• Place on a parchment lined baking sheet and let rise (you don't have to cover them) in a warm spot for 30 to 90 minutes (instant yeast will be quicker) until doubled.
• Bake at 350 degrees for 15-20 minutes, until light golden brown.

MOM'S BUNS

Steps:

• In a very large mixing bowl, add the sugar, oil and salt into the boiling water. let cool to lukewarm, then stir in eggs. If you think the water may to too hot for the eggs, temper them by putting the them into a small dish and very slowing pour about 1/4 c of the water on to them stirring with a fork the whole time. When mixed, pour them into the sugar/water mixture.
• In a separate bowl, stir the flour and yeast together, them add to the water mixture about 2 cups at a time. Exact measurements will vary, but the dough should be soft, not sticky.
• Dump the dough onto a lightly oiled cookie sheet and knead the dough. Clean and oil the large bowl it was in, put the dough in and brush with oil. Let is rise in a warm place (the oven - shut off, but with light on is a good spot) until doubled.
• Punch down, let rise until double again.
• Shape into buns and place into well oiled pans.
• Let rise, bake @ 350 for 20-25 min's until brown.
• Brush with butter when baked.
• This is a very large batch and can be halved. It is also a great dough for cinnamon buns and pizzas if you have some left over.

QUICKIE CINNAMON ROLLS

Steps:

• Whisk together the dry ingredients. Cut in the butter until it's the size of small peas. Mix in the milk until the dough forms a ball.
• Turn out the dough onto light floured surface and roll into 12 x 8
• inch rectangle
• Combine the first three topping ingredients and spread them onto the dough. Sprinkle the raisins over the top and then roll up the dough jelly-roll style.
• Cut into 12 even pieces.
• Place into muffin cups and bake at 400 degrees until the rolls are browned and the cinnamon mixture is bubbling.
• Cool slightly, then remove from the tins.
• Glaze with my buttery Vanilla Glaze.

MOM'S BUNS/CINNAMON BUNS

Steps:

• 1. Mix yeast and 4 cups of flour. 2. In a separate bowl mix eggs, watrer, sugar, oil and beat well. Add to flour and yeast, mix well. 3. Then blend in the other 4 cups of flour and salt. 4. Let stand 20 minutes 5. Punch down 6. Let stand another 20 minutes 7. Make into buns, let rise for 1 hour. (If it is cold in the kitchen when rising buns, put in the oven with a warm dish of water and light on oven) 8. Bake 350 degrees farenheit for 15-18 minutes

CINNAMON HOT CROSS BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt, cinnamon, allspice and 3 cups flour. Beat until smooth. Stir in currants and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Cover and let rest for 10 minutes. On a lightly floured surface, roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes., Brush with egg white. Bake at 350° for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool., For icing, combine the sugar, vanilla and enough milk to achieve piping consistency. Pipe a cross on top of each bun.

MUM'S BUNS AND CINNAMON ROLLS

Steps:

• 1. Melt shortening or lard and set aside. In a large bowl put the sugar and salt and add warm water to dissolve.
• 2. Add melted shortening and yeast mixture and stir. Start adding flour 2 cups at a time until too stiff to stir by hand.
• 3. Use hands to work more flour in. Turn onto floured surface and knead until a soft, smooth dough is formed.
• 4. Put into greased and floured bowl to rise. Cover dough with wax paper and a clean tea towel in warm place, out of drafts.
• 5. When doubled in size or more, take enough dough to put into the pans you are using (muffin tins, small loaf pans, etc.). Place the dough in a separate bowl or on a piece of wax paper. Recover remaining dough.
• 6. Stretch a handful of dough from main ball, twisting it off of main ball with hands (it's an acquired technique my mom kinda perfected lol). Dough will fall slightly with air and handling. *I found a photo that sort of explains how this is done. I can tell you that Mum had her dough sitting in a roasting pan on the table and she didn't stretch it that much. She sort of attacked it from one end and kept going.
• 7. Put dough in pans to rise again (covering with tea towel).
• 8. When risen, bake 15 - 20 mins. in 350 - 400°F (depending on oven). Remove from pans and cool.
• 9. Cinnamon Rolls: Mum also made cinnamon rolls with this dough. She always made enough dough to make both these and buns.
• 10. Roll out dough in a large square. Brush dough with melted butter or margarine, sprinkle with cinnamon and brown sugar.
• 11. Roll entire pastry loosly into a long tube. Herein lies the trick - mum never cut these into individual rolls with a knife because it buckled the dough. She would take a piece of butcher string and put it under the dough, bring up the ends, cross the string and pull, thus cutting the dough. She could cut a dozen rolls in super speed lol
• 12. Then lay them side by side in a pan large enough to hold them and bake as above. Mum always made 1 big cake pan full of these when she made buns. She never put icing on them. The brown sugar made a sticky and very tasty bun :)

MORNING BUNS

Steps:

• Remove 1 1/2 cups butter from refrigerator and let stand for 10 minutes at room temperature. Stir 1 1/2 cups cold butter and 2 tablespoons flour together in a bowl with an electric mixer on slow speed until flour is just incorporated. Turn butter mixture out onto aluminum foil and shape into a 6-inch square. Wrap with aluminum foil and refrigerate.
• Dissolve yeast and 3 tablespoons white sugar in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Stir 3 cups flour, milk, 2 tablespoons melted butter, and yeast mixture together in a bowl. Add remaining 1 cup flour, 1/3 cup at a time, stirring to form a soft dough. Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Place dough in a bowl, cover bowl with plastic wrap, and refrigerate for 1 hour.
• Remove dough and butter-flour square from refrigerator. Turn dough out onto a lightly floured surface and roll into a 10x10-inch square. Place unwrapped butter square on the diagonal in the center of the dough square. Fold dough corners to overlap in the center of the butter square. Pinch dough edges together to seal.
• Roll folded dough into an 8x18-inch rectangle. Fold dough into thirds from long ends to the center, as if folding a letter. Roll and repeat the fold thirds folding process. Wrap dough in plastic wrap and refrigerate for 1 hour. Repeat the rolling, folding, and refrigerating process twice, and finish by refrigerating the dough for 4 hours or up to overnight.
• Stir 1 cup brown sugar, 1 cup white sugar, and 3 tablespoons together in a bowl.
• Brush 24 muffin cups with melted butter and sprinkle each cup with ground cinnamon, turning to coat sides of muffin cups.
• Roll dough into an 10x36-inch rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture, reserving 1/2 cup. Starting at the wide end, roll up the dough and pinch edge to seal. Cut roll into 24 pieces. Place pieces in prepared muffin pans; let rise until doubled in size, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until a toothpick inserted in the center of the bun comes out clean, about 25 minutes. Roll the top of each bun in reserved 1/2 cup cinnamon-sugar mixture and set on a wire rack to cool.