Best ever cinnamon buns recipe
Do you have any recipes that bring back wonderful childhood memories? This recipe for cinnamon buns is one of my favourites, and reminds me of Christmas, my family and cuddling up by the fire on cold winter nights. They take a while to make, but the gooey nutty caramel cinnamon goodness is well worth it!
When I was young, my mother, older sister and I used to make this recipe almost every Christmas Eve. Since we were so full of excited energy, my mother used to occupy us by having us help make these cinnamon rolls. I remember helping with mixing the dough, leaving it to rise on top of the dryer, and then the wonderful smell of cinnamon filling the house as they were baking in the oven. We used to make them on Christmas Eve and then we would eat them for breakfast on Christmas Day after opening our presents. This recipe is adapted from one of my mother's classic old cookbooks, and is a great recipe that we still use today.
Start by making the Basic Roll Dough recipe, and then move on to the best part - the Cinnamon Buns recipe! It's delicious, trust me!
Basic roll dough recipe
Makes 2 dozen rolls
- 1 package active dry yeast
- 1/4 cup warm water
- 1 cup milk, scalded
- 1/4 cup sugar
- 1/4 cup shortening
- 1 tsp salt
- 3 1/2 cups sifted all-purpose flour
- 1 egg
- Soften yeast in warm water (110F)
- Combine milk, sugar, shortening and salt; cool to lukewarm
- Add 1 1/2 cups of flour, beat well
- Beat in yeast and egg
- Gradually add remaining flour to form a soft dough, beating well
- Place in greased bowl, turning once to grease surface
- Cover and let rise until doubled in size (1 1/2 - 2 hours)
- Turn out onto lightly floured surface and shape as desired. (Go to the cinnamon buns recipe below at this stage if you're making them)
- Cover and let shaped rolls rise until double (30 - 45 min)
- Bake on greased baking sheet or greased muffin pans in hot oven (400F) for 12-15 minutes.
- Makes 2 dozen cloverleafs, butter fans or bowknots.
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Best ever cinnamon buns recipe
Makes about 1 dozen buns
- 1/2 recipe basic roll dough (see above)
- 1/2 cup butter
- 3/4 cup brown sugar
- 1 tbsp light corn syrup
- 1 tsp cinnamon
- 3/4 cup chopped pecans or walnuts, if desired
- Roll basic roll dough onto lightly floured surface to 12 x 8 inch rectangle
- Brush with 1/4 cup melted butter
- Sprinkle with mixture of 1/4 cup brown sugar and the cinnamon, then top with half the nuts, if using
- Roll up lengthwise, then seal the edge. Cut the roll into 1 inch slices.
- In a saucepan, mix 1/2 cup brown sugar, 1/4 cup butter and the corn syrup. Heat slowly, stirring often.
- Once completely melted, pour into a round cake pan or a 8 x 8 x 2 inch pan. Spread the remaining nuts evenly over the base of the pan.
- Place rolls cut side down over the mixture.
- Cover and let rise in a warm place until doubled in size (35-45 minutes)
- Bake at 375F for about 20 minutes.
- Cool for 2-3 minutes, then invert on a wire rack and remove the pan
This recipe also makes a lovely gift for any occasion, but especially Christmas. They look best if you bake your cinnamon buns in a round pan. Once cooled, and without separating them, place them on a plastic plate or circular piece of cardboard wrapped in tin foil, then wrap them in coloured (but still see-through) plastic gift wrap with loads of ribbon. Enjoy!
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