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Archive for March 9th, 2009

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!

cinamonbuns3

cinamonbuns4

  • 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
  1. Dissolve the yeast in 1/4 cup of the water and allow to stand 5 minutes.
  2. 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.
  3. Add the beaten eggs, granulated sugar, salt, cinnamon, butter and 3/4 cup of flour and raisins and blend well.
  4. Turn out to a lightly floured surface and knead the remaining flour (3/4 cup) until the dough is easily handled.
  5. Roll out dough to about 1/4 inch thick rectangle (I did 1/2″ and it produced gigantic rolls, as you can see!)
  6. Mix the remaining 1/2 cup unsalted butter with the brown sugar and cinnamon until a smooth paste is formed.
  7. Spread the paste on the entire surface of the dough.
  8. Sprinkle the chopped walnuts on the surface evenly.
  9. Starting at the long end of the rectangle, begin rolling until the entire dough is rolled into one long tube.
  10. Seal the long sides of the dough by pinching it to the rolled side.
  11. 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).
  12. Allow to rise in a warm dark place for 1 1/2-2 hours. The rolls should double in size.
  13. 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.
  14. 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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