For breakfast for Mr. Doran, I made Cinnamon Buns, something I haven’t made for years (for obvious reasons). I found this recipe in one of my old favourite cookbooks, Fanny Farmer. I just cut the recipe directly in half, and of course, I frosted them with a simple icing sugar frosting! The recipe below states it makes 16 rolls. By cutting the recipe in half and it made 7 gigantico rolls!


- 1 tbsp dry yeast
- 4 1/2 cup white flour
- 1 cup lukewarm milk
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 tbsp cinnamon
- 2 eggs beaten
- 2 tbsp butter
- 1/2 cup raisins
- 1/2 cup walnuts
- 1/2 unsalted butter
- 1/2 brown sugar
- 1/2 tsp cinnamon
- Dissolve the yeast in 1/4 cup of the water and allow to stand 5 minutes.
- Add the yeast to the milk and then add 3 cups of flour and blend well. Allow to rise in a warm dark place until double in size.
- Add the beaten eggs, granulated sugar, salt, cinnamon, butter and 3/4 cup of flour and raisins and blend well.
- Turn out to a lightly floured surface and knead the remaining flour (3/4 cup) until the dough is easily handled.
- Roll out dough to about 1/4 inch thick rectangle (I did 1/2″ and it produced gigantic rolls, as you can see!)
- Mix the remaining 1/2 cup unsalted butter with the brown sugar and cinnamon until a smooth paste is formed.
- Spread the paste on the entire surface of the dough.
- Sprinkle the chopped walnuts on the surface evenly.
- Starting at the long end of the rectangle, begin rolling until the entire dough is rolled into one long tube.
- Seal the long sides of the dough by pinching it to the rolled side.
- Cut the tube into 2-3″ rolls. Place rolls into a lightly sprayed 9″ x 9″ pan leaving a bit of space around them (I got about 7 rolls out of 1/2 the recipe).
- Allow to rise in a warm dark place for 1 1/2-2 hours. The rolls should double in size.
- Preheat the oven to 375°F. Bake the rolls for about 25 minutes (you want to make sure the insides of the rolls are totally done, and not gooey.
- Allow to cool and ice with a simple icing sugar and water frosting (about 1/4 cup plus a couple of teaspoons of water should do it. Mix until a frosting consistency is made, pour into a mini zip loc baggy and cut the corner off about 1/8″, frost in a creative manor – I did this just before serving the next day).
Enjoy! I won’t even bother posting the nutritionals on this one, simply not worth knowing.
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