In this episode we share a recipe that Ace has been making for over
twenty years for Traditional Style Yeast Based Cinnamon Rolls (Buns). We have made these for fundraisers when our children were growing up, shared with friends and family to always receive positive appreciation on how good this recipe is. We hope you will try them.
As always the recipe is below, it does included a recipe for icing but is optional if you prefer one of your own. Any questions please leave in the comments. Thank you so much for subscribing, following and commenting we truly appreciate it.
Cinnamon Rolls (Buns)
3 cups milk 9 cups flour (more as needed)
6 Tbsp sugar I mix brown sugar
½ cup margarine and cinnamon to taste
1 Tbsp salt
2 pkgs. Yeast
½ cup lukewarm water
2 eggs
1 tsp sugar
Instructions:
To begin scald milk (warm milk to just starting to boil) and remove from heat. Add margarine, sugar and salt to milk, stirring to dissolve after each addition (let cool to lukewarm) then add eggs. Set aside.
In another bowl or large measuring cup add the ½ cup water, 2 packages yeast, and 1 tsp sugar and let rise for 10 minutes.
In the large mixing bowl with the cooled milk mixture add the risen yeast. Finally add the 9 cups flour blend a cup at a time. Add more flour or less depending on how the dough feels and how sticky it is. Please see example in episode of having to add/adjust with more flour to bring to a soft and elastic dough. Knead into ball shape then cover and allow to rise. Let rise for 1-½ hours.
Cut into four equal pieces. Roll out one piece at a time into a square. Brush with melted margarine (or melted apple jelly). Mix together 5 cups brown sugar and 3 Tbsp. of cinnamon. Sprinkle brown sugar and cinnamon mixture over buttered dough. Store any extra cinnamon mix in airtight sealed container.
Slice into ½ inch slices and place on parchment lined cookie sheets (I use parchment or foil on the pans and butter the parchment or foil it makes for easy clean up). Add sheet of parchment over buns then towels to prevent cinnamon staining towels.
We take the foil off the buns as soon as it is cool enough to handle when using foil as it will stick to buns once it cools down. Parchment is easier to remove. Cover and let rise for 45 minutes (I have let them rise for up to 2 hours).
Bake in 325 or 350 (depending on hot your oven is); for 15-20 minutes or until golden brown. Remove from oven and turn onto cake racks right away or buns will stick to the pans.
Enjoy!
ICING FOR CINNAMON BUNS
½ cup margarine
3 cups icing sugar
¼ cup apple juice
1 tsp vanilla
Cream margarine until smooth; then add icing sugar slowly. Gradually add the apple juice until desired consistency.
Add vanilla and blend together.
Serve with Cinnamon Buns