EPIC CINNAMON BUNS
This is time consuming and NOT healthy but it's SO worth it! I only make these once or twice a year. They can be frozen, fully cooked and frosted. Just be sure to flash-freeze before individually wrapping and unwrap before thawing in microwave so as not to lose all the icing or have them go soggy. I make these for Christmas morning to have with mimosas--oh holiday indulgence.
Provided by spiritussancto
Categories Yeast Breads
Time 3h30m
Yield 12 big sticky buns, 12 serving(s)
Number Of Ingredients 14
Steps:
- Start the dough at least 4 hours before you want to be eating these or plan to start it the night before and do the first rise overnight in the fridge. Mix warm milk with honey and yeast, set aside for 5-10 minutes until it starts bubbling suspiciously.
- Mix 3 cups flour and salt, add margarine, eggs, and yeast mix all at once. Stir until a very soft dough forms. Knead in last cup of flour a bit at a time until you have a soft dough that's not terribly sticky. Cover with a dish towel (or plastic wrap if going in fridge overnight) and leave in a warm place until double its size.
- In the meantime make the filling by stirring all filling ingredients together. If it's too stiff you can warm a bit, but it should not be a liquid.
- Roll out risen dough into a rectangle about the size and shape of a cookie sheet, around 1/4-12 inch thick. Spread with filling.
- Roll length-wise into a big jelly roll and cut into disks about an inch or 1 1/2 inches thick.
- Place in a lasagna pan so that when they double in size again they will be touching. This keeps them soft and gooey. Let rise.
- Either while they rise or while they bake, make the icing. Again you can warm a bit if it's too stiff, but it shouldn't be a liquid.
- Bake buns at 350°F for 20-30 minutes or until just starting to colour. They should not be too crispy or dried out.
- Cool, then ice in the pan. Cut apart carefully.
- They are best warm, so attack them now or reheat in the microwave later. "Flash freezing" means freezing in a single layer, usually uncovered, until just solid, then packaging for longer term storage.
Nutrition Facts : Calories 565.2, Fat 25.2, SaturatedFat 15.4, Cholesterol 101.5, Sodium 534, Carbohydrate 78, Fiber 2.4, Sugar 41.6, Protein 9.4
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Dorothy Tau
[email protected]I highly recommend making these cinnamon buns! You won't be disappointed.
Aliisrath Israth
[email protected]These cinnamon buns are the best!
Lancelot Deusdedit
[email protected]I've made these cinnamon buns several times now, and they always turn out perfect.
Jimin Youna
[email protected]These cinnamon buns are amazing! I've never had cinnamon buns this good before.
Lait Pro Official
[email protected]I made these cinnamon buns for breakfast this morning, and they were a huge hit! My kids loved them, and my husband said they were the best cinnamon buns he's ever had.
Bongiwe Dlamini
[email protected]These cinnamon buns are the best! I've tried many different recipes, but this one is by far the best. The dough is so soft and fluffy, and the cinnamon filling is perfectly sweet and gooey.
Nonhle Nqobile Ntuli
[email protected]I've made these cinnamon buns several times now, and they always turn out perfect. They're so easy to make, and they're always a crowd-pleaser.
Say Jay
[email protected]These cinnamon buns are amazing! The dough is so soft and fluffy, and the cinnamon filling is perfectly sweet and gooey. I highly recommend making these!
Fece Book
[email protected]I made these cinnamon buns for my family last weekend and they were a huge hit! Everyone loved them, and they were gone in no time.
Isaac Olivares
[email protected]These cinnamon buns are the best I've ever had! They're so soft and fluffy, and the cinnamon filling is perfectly sweet and gooey. I'll definitely be making these again soon.