Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Robin Cowdrey" Newsgroups: rec.food.recipes Subject: Cinnamon Buns (2) Collection Followup-To: rec.food.cooking Date: 27 Feb 2000 07:45:27 -0700 Organization: telusplanet.net Lines: 110 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <006001bf7cac$ea1929c0$8244800a@telusplanet.net> Reply-To: "Robin Cowdrey" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:39889 Cinnamon Buns Cinnamon Buns - Bread Machine Cinnamon Buns 1/4 cup granulated sugar 1/2 cup warm water 1 pkg active dry yeast; or 1 tablespoon active dry yeast 1/2 cup milk 1/4 cup butter 1 teaspoon salt 2 eggs; beaten 4 cups (approx.) all-purpose flour , --FILLING---- 1 cup butter 1 1/2 cup packed brown sugar 1 cup coarsely chopped pecans 1 tablespoon cinnamon Dissolve 1 teaspoon of the sugar in warm water; sprinkle in yeast. Let stand for 10 minutes or until frothy. Meanwhile, in small saucepan, heat milk, remaining sugar, butter and salt until butter has melted; let cool to lukewarm. In large bowl, combine eggs, milk mixture and yeast mixture. Using electric mixer, gradually beat in 1-1/2 cups of the flour; beat for 2 minutes or until smooth. With wooden spoon, gradually stir in enough of the remaining flour to make soft, slightly sticky dough that comes away from side of bowl. On lightly floured surface, knead dough for 7 minutes or until elastic. Place in large greased bowl, turning to grease all over; cover with plastic wrap (or greased waxed paper and tea towel). Let rise in warm place for 1 to 1-1/2 hours (or in refrigerator for 8 hours or overnight) or until doubled in bulk and impression remains when fingertips are pressed into dough. Punch down dough. Filling: Meanwhile, in saucepan over medium heat, melt 3/4 cup of the butter with 3/4 cup of the sugar, whisking until smooth. Pour into greased 13-x 9-inch baking dish. Sprinkle with half of the pecans; set aside. Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside. On lightly floured surface, roll out dough into 18-x 14-inch rectangle. Brush with all but 2 tablespoons melted butter, leaving 1/2-inch border uncovered; sprinkle with sugar mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining butter. Cut into 15 pieces; place cut sides down in pan. Cover and let rise for 1 hour or until doubled in bulk. Bake in 3750F oven for 25 to 30 minutes or until crusts are golden and tops sound hollow when tapped. Let stand in pan for 3 minutes. Invert onto serving platter, scraping off any remaining filling in pan to drizzle over buns. VARIATION: Chelsea Buns: Omit pecans and cinnamon. Sprinkle 1 cup raisins or currants over sugar-coated dough before rolling up. Contributor: Canadian Living - March, 1991 Yield: Makes 15 buns Cinnamon Buns - Bread Machine 3-1/2 cups all purpose flour 1/4 cup granulated sugar 3/4 teaspoon salt 1/4 cup butter; cubed 1/2 teaspoons cinnamon 1 teaspoon orange rind; grated 1 egg; beaten 1 cup milk 1-1/2 teaspoons quick-rising yeast , --FILLING---- 1/2 cup butter 1-1/4 cups brown sugar; packed 1-1/2 teaspoons cinnamon 1/2 cup raisins 1/2 cup pecans; chopped Into pan of 1-1/2 to 2 lb bread machine, add the first eight ingredients in order listed Sprinkle with yeast. According to manufacturers instructions, choose DOUGH setting. When complete, remove from pan and pull out blade. Gently knead for 10 seconds. Cover with tea towel; let rest for 15 minutes. Filling: In saucepan, bring 1/3 cup each of the butter and sugar to boil over medium-high heat; whisk for 2 minutes or until dissolved. Pour into greased 13- x 9-inch cake pan. Roll out dough to 18- x 10-inch rectangle. Melt remaining butter; brush all but 1 tablespoon over dough. Leaving 1/2-inch border, sprinkle with remaining sugar, then cinnamon, raisins and nuts. Roll up from long side; brush with remaining butter. Cut into 12 pieces; place, cut side up, in prepared dish. Cover and let rise for about 1 hour or until doubled in bulk. Bake in 375:F oven for about 25 minutes or until golden and buns sound hollow when tapped. Let cool on rack for 5 minutes. Invert onto large flat platter, scraping any remaining filling over top. NOTE: Recipe is modified for use in a Sanyo Bread Machine. Contributor: Canadian Living Magazine (November, 1996) Yield: 12 servings -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.