Our Favourite Cinnamon Buns |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 36 |
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The cinnamon buns bake up large but extremely soft. The topping has a nice butter toffee flavor. Don't let the length of the recipe scare you, it's quite easy. I hope you enjoy them as much as we do !! Ingredients:
2 1/2 cups boiling water |
1/2 cup oil |
3/4 cup sugar |
2 teaspoons salt |
3 eggs |
1 cup flour |
1 1/2 cups warm water |
1 teaspoon sugar |
2 (1/4 ounce) packages fast rising yeast |
12 -15 cups flour |
1/2 cup margarine, melted |
1 1/2 cups brown sugar |
2 tablespoons cinnamon |
1/2 cup margarine, softened |
1/2 cup corn syrup |
1/2 cup cream |
2 cups brown sugar |
Directions:
1. Stir 3/4 c sugar, oil and salt into the boiling water.
2. When the mixture has cooled, stir in the eggs and 1 c flour.
3. Stir the warm water, 1 teaspoons sugar and the yeast together.
4. In a large mixing bowl, combine the oil mixture with the yeast mixture.
5. Add the remaining flour, working it in one cup at a time, mixing the dough until it is soft, and no longer sticky.
6. Knead the dough, place in a large oiled bowl,covered, then let rise until at doubled in bulk.
7. Punch down, cover and let rise again.
8. When I get to this step, I cut enough dough out to make 9 dinner rolls, then set them in an 8x8 oiled pan to rise.
9. On a floured surface, roll the dough into a rectangle, about 1 1/2 thick.
10. With a rubber spatula, spread the 1/2 cup softened margarine over the dough.
11. Sprinkle with the brown sugar and cinnamon.
12. You may adjust the sugar and cinnamon amounts according to your taste.
13. In a bowl, stir the 1/2 cup melted margarine, corn syrup, cream and brown sugar together.
14. Pour into well oiled pans, I like to use cake pans.
15. Roll the dough up tightly, sealing the seam by pinching the dough together.
16. With a sharp knife, slice the dough into 2 slices.
17. Place the slices into the pans, then let rise until doubled.
18. Bake at 350 for 20 min's.
19. Let the buns sit in the toffee sauce for 5 min's, then invert pans onto cookie sheets.
20. Enjoy while warm, these will stay soft for several days.
21. Note: I would not advise using a citrus based filling as it will change the flavour and texture of the dough and sauce.
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