Cinnamon Buns
Sweet dough
- ¼ c. butter
- 1 tsp salt
- ¼ c. sugar
- ¼ c. warm water
- 1 c. milk, scalded and cooled to lukewarm
- 1 package yeast (instant or regular)
- 1 egg, slightly beaten
- 4 c. flour, sift before measuring
- softened butter
Place butter, salt, sugar in a bowl. Add milk, stir. Soften yeast in warm water. Add yeast and beaten egg to milk mixture. Stir in 3 ½ c. flour, 1 cup at a time, beating vigorously. Scrape dough from sides of bowl and brush top of dough with softened butter. Cover and let rise 2 hours and until almost doubled. Knead lightly on a well floured board, adding flour until dough is no longer sticky.
Other ingredients
- ½ c. softened butter
- 1 c. brown sugar
- 1 tbsp. cinnamon
- raisins
Roll out the dough on a floured board to a 9 x 12 inch rectangle. Spread butter on the dough. Mix cinnamon, sugar, raisins. Sprinkle on top. Roll out from the 12 inch side (so you end up with a longer roll) and then slice into roughly 1 ½ inch slices. Put on greased baking sheet. Let rise 45 mins. Bake at 375º for 20 to 25 mins.
Comments
Question: Is it okay to go as far as putting them on the baking sheet and then leaving them overnight?
Leanna,
I never tried that, but I don’t think it’s a good idea. If you leave it at room temperature it will rise too much and collapse. If you refrigerate, it could work - but I’m not sure the yeast would revive the next day.
If you experiment, please post the outcome.
I made them the night before and put them in the fridge. I think they rose about half as much as they should have overnight. I was in a rush so I rolled them out immediately after taking them out of the fridge, cut them and let them rise another 45 min. The yeast did revive, and they were pretty close to the typical result.