Northern Frontier Cinnamon 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.

NORTHERN FRONTIER CINNAMON BUNS

Steps:

• Combine sugar, salt, margarine, eggs and almond flavoring.
• Dissolve yeast in warm water, let stand 5 minutes, then add to combined mixture along with milk.
• Blend together flour and mace or nutmeg.
• Add to above mixture, possibly needing a little more flour. Dough should be soft and just slightly sticky.
• Knead on a floured surface for 8-10 minutes, until thumb print 'bounces back'.
• Let rise about 2 hours in a warm place (75-85 degrees F).
• Punch down, let rest 20 minutes.
• Divide dough in half. Grease 2 baking sheets.
• Roll each half out into a 9*16 inch rectangle, about 1/8 inch thick.
• Brush one long edge with egg white mixed with water.
• Spread remaining surface generously with melted margarine.
• Mix cinnamon and sugar together.
• Sprinkle buttered portion generously with cinnamon-sugar mixture and raisins.
• Roll filled dough to egg-washed edge and pinch along entire edge to seal.
• Slice in 1 inch slices, place cut side down and nearly touching, best not too crowded or too near edge on baking sheets.
• Let rise until double.
• Bake in preheated oven at 375 F until lightly browned, about 15 minutes.
• Thoroughly mix frosting ingredients; frost buns while warm, but not hot, with frosting mixture.