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Kittencals Jumbo Cinnamon Buns/rolls

Kittencals Jumbo Cinnamon Buns/rolls

Cooking Time

Preparation Time : 180

Cook Time : 25

Total Time : 205

Ingredients

Serves 12

  • 1⁄2 cup warm water

  • 2teaspoons sugar

  • 1tablespoon dry yeast

  • 1cup milk

  • 1⁄3 cup butter, cut into pieces

  • 1teaspoon salt

  • 1⁄2 cup white sugar

  • 1large egg (room temperature, then slighty beaten)

  • 4 -5cups white flour (more if needed)

  • 1⁄2 cup soft butter (can use more butter, I always do, more is better, no substitutes please!)

  • 1 1⁄2 cups brown sugar, packed

  • 3 -4teaspoons cinnamon

  • 1cup raisins, can use more (optional)

  • 1cup chopped pecans (optional) or 1 cup walnuts, can use more (optional)

  • glaze, for the roll (see my Kittencal's Easy Creamy White Glaze)

Directions

  • 01

    For the dough; fit a heavy-duty stand mixer with the dough hook.

  • 02

    Place 4 cups flour in the stainless steel bowl; set aside.

  • 03

    Proof the yeast with 2 teaspoons sugar in 1/2 cup warm water for about 8-10 minutes or until foamy.

  • 04

    Meanwhile in a microwave-safe bowl place the milk with butter cubes, salt and sugar; microwave on high until just slightly warmed (about 1 minute or a little more the butter does not have to be completely melted) stir to dissolve the sugar and salt.

  • 05

    Add the mixture to the bowl along with the egg.

  • 06

    When the yeast is foamy add to the bowl.

  • 07

    Start kneading adding in more flour as needed to create a soft smooth dough (kneading will take about 8-10 minutes).

  • 08

    Remove to a lightly floured surface, cover with a clean tea towel and allow the dough to rest for 5 minutes.

  • 09

    Shape the dough into a ball and place into a greased bowl; cover and rise for about 1-1/2 hours or until doubled (the rising time will vary depending on how warm your kitchen is).

  • 10

    Punch down the dough and allow to rest in bowl for 5 minutes.

  • 11

    In a small bowl mix together the brown sugar with cinnamon.

  • 12

    Transfer to a floured surface, roll into about 18 x 13-inch rectangle with short end facing you to make rolling up easier (I just spread out the dough using my hands, the measurments do not have to be exact).

  • 13

    Spread the softened butter over the dough (you can use more than 1/2 cup buter if desired, I usually do!).

  • 14

    Sprinkle the brown sugar/cinnamon mixture evenly over the butter, sprinkle with raisins and/or nuts if using.

  • 15

    Starting at the short end roll up the dough as tightly as possible (the dough will spread out even more while rolling).

  • 16

    Pinch the long seam together as best you can, you might also want to slice a small piece off both ends to even off the roll).

  • 17

    Using a serrated knife slice log into two even halves, then slice each half into 6 even slices (this will give you 12 pieces, although I sometimes get less).

  • 18

    Generously butter two 9-inch round cake pans (or use one 13 x 9-inch pan and place 3 rounds across, 4 rounds down in the pan).

  • 19

    In each round cake pan place 5 dough rounds around the pan and 1 dough round in the middle placing cut-side down.

  • 20

    Cover with a clean tea towel and allow to rise in a warm place until doubled (this may take about 1 to 1-1/2 hours or more depending on the temperature of your kitchen).

  • 21

    Set oven to 375 degrees F.

  • 22

    Bake until browned about 25 minutes.

  • 23

    Cool the buns slightly then drizzle the icing over the warm buns.

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