Giant Cinnamon Buns Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
DOUGH
1 cup: MILK,
2 tbsp: VEGETABLE SHORTENING,
1 tsp: SALT,
1 cup: SUGAR, DIVIDED
1 each: EGG, BEATEN
1 tsp: VANILLA,
1 package: DRY YEAST,
1/4 cup: WARM WATER,
4 1/2 cup: FLOUR,
3 tbsp: MELTED BUTTER,
2 tsp: CINNAMON,
ICING
2 cup: POWDERED SUGAR,
3 tbsp: SOFT BUTTER,
2 tbsp: WATER, 2 TO 3 TB
Directions:
HEAT THE MILK WITH THE SHORTENING, SALT AND 1/2 CUP SUGAR. HEAT UNTIL
SHORTENING MELTS BUT DONT BOIL. LET COOL TO TEPID, THEN WHISK IN EGG
AND VANILLA. DISSOLVE YEAST IN WATER WITH 1 TEASPOON SUGAR. COMBINE 3
1/2 CUPS FLOUR WITH YEAST AND MILK MIXTURES TO FORM A RAGGED DOUGH.
TURN THIS DOUGH OUT ON A LIGHTLY FLOURED SURFACE. CLEAN AND BUTTER
THE BOWL. KNEAD DOUGH 8 MINUTES, UNTIL SMOOTH AND ELASTIC. RETURN TO
BOWL. COVER AND LET RISE, IN A WARM PLACE, UNTIL DOUBLED IN SIZE.
PUNCH DOWN, ROLL OUT TO 1/4 INCH THICK ON A LIGHTLY FLOURED BOARD.
BRUSH WITH MELTED BUTTER. MIX REMAINING SUGAR AND CINNAMON AND
SPRINKLE OVER THE DOUGH. ROLL UP LIKE A JELLY ROLL. CUT 1 1/2 SLICES,
USING A SHARP KNIFE. PLACE CUT SIDE UP ON A GREASED BAKING SHEET,
COVER AND LET RISE ABOUT 45 MINUTES. BAKE AT 325 DEG F. FOR 25
MINUTES OR UNTIL LIGHT GOLDEN BROWN. REMOVE TO A WIRE RACK. MAKE
ICING BY BLENDING POWDERED SUGAR, BUTTER AND ENOUGH WATER TO MAKE A
RUNNY CONSISTANCY. DRIZZLE OVER WARM ROLLS.
Source from luhu.jp
SHORTENING MELTS BUT DONT BOIL. LET COOL TO TEPID, THEN WHISK IN EGG
AND VANILLA. DISSOLVE YEAST IN WATER WITH 1 TEASPOON SUGAR. COMBINE 3
1/2 CUPS FLOUR WITH YEAST AND MILK MIXTURES TO FORM A RAGGED DOUGH.
TURN THIS DOUGH OUT ON A LIGHTLY FLOURED SURFACE. CLEAN AND BUTTER
THE BOWL. KNEAD DOUGH 8 MINUTES, UNTIL SMOOTH AND ELASTIC. RETURN TO
BOWL. COVER AND LET RISE, IN A WARM PLACE, UNTIL DOUBLED IN SIZE.
PUNCH DOWN, ROLL OUT TO 1/4 INCH THICK ON A LIGHTLY FLOURED BOARD.
BRUSH WITH MELTED BUTTER. MIX REMAINING SUGAR AND CINNAMON AND
SPRINKLE OVER THE DOUGH. ROLL UP LIKE A JELLY ROLL. CUT 1 1/2 SLICES,
USING A SHARP KNIFE. PLACE CUT SIDE UP ON A GREASED BAKING SHEET,
COVER AND LET RISE ABOUT 45 MINUTES. BAKE AT 325 DEG F. FOR 25
MINUTES OR UNTIL LIGHT GOLDEN BROWN. REMOVE TO A WIRE RACK. MAKE
ICING BY BLENDING POWDERED SUGAR, BUTTER AND ENOUGH WATER TO MAKE A
RUNNY CONSISTANCY. DRIZZLE OVER WARM ROLLS.
Source from luhu.jp
Tags
: breads