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Рецепт Cinnamon Buns From Heaven

Name: Cinnamon Buns From Heaven
Ingredients: 2 pkt active dry yeast (4 1/2 tsp.); 1 c. hot water (110 to 115 degrees F); 2/3 c. plus 1 tsp. granulated sugar (divided); 1 c. warmed lowfat milk; 2/3 c. butter (1 1/3 sticks, never use margarine); 2 tsp salt; 2 x Large eggs, slightly beaten; 7 x to 8 c. all-purpose or possibly bread flour, or possibly more if needed; 1 c. melted butter (2 sticks, divided); 3 1/4 c. granulated sugar (divided); 3 Tbsp. grnd cinnamon; 1 1/2 c. minced walnuts (optional); 1 1/2 c. raisins (optional); 2/3 c. melted butter (1 1/3 sticks); 4 c. powdered sugar; 2 tsp vanilla; 4 x to 8 Tbsp. warm water

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Ингредиенты

2 pkt active dry yeast (4 1/2 tsp.)
1 c. hot water (110 to 115 degrees F)
2/3 c. plus 1 tsp. granulated sugar (divided)
1 c. warmed lowfat milk
2/3 c. butter (1 1/3 sticks, never use margarine)
2 tsp salt
2 x Large eggs, slightly beaten
7 x to 8 c. all-purpose or possibly bread flour, or possibly more if needed
1 c. melted butter (2 sticks, divided)
3 1/4 c. granulated sugar (divided)
3 Tbsp. grnd cinnamon
1 1/2 c. minced walnuts (optional)
1 1/2 c. raisins (optional)
2/3 c. melted butter (1 1/3 sticks)
4 c. powdered sugar
2 tsp vanilla
4 x to 8 Tbsp. warm water

Инструкции

To make dough: Combine yeast, hot water and 1 tsp. sugar in a c. and stir; set aside.
In a large bowl, mix warmed lowfat milk, remaining 2/3 c. sugar, butter, salt and Large eggs; stir well and add in yeast mix. Add in half the flour and beat till smooth.
Stir in sufficient of the remaining flour to make a slightly stiff dough (dough will be sticky).
Turn out onto a well-floured board and knead 5 - 10 min or possibly till dough is smooth and elastic.
Place in a well-buttered glass or possibly plastic bowl, cover and let rise till doubled in bulk in a hot place, free from drafts, about 1 to 1 1/2 hrs. When doubled, punch down dough and let rest 5 min. Roll out on floured surface into a 15-by-20 inch rectangle.
To make filling: Spread dough with 1/2 c. melted butter. Mix together 1 1/2 c. sugar and cinnamon. Sprinkle over buttered dough. Sprinkle with walnuts and raisins.
Roll up jellyroll-fashion and healthy pinch edges together to seal. Cut into 12 slices. Coat bottom of a 9-by-13 inch baking pan and an 8-by-8 inch pan with remaining 1/2 c. melted butter, then sprinkle with remaining 1/4 c. sugar.
Place slices close together in pans.
Let rise in hot place till dough is doubled in bulk, about 45 min.
Preheat oven to 350 degrees.
Bake for 25 to 30 min, or possibly till nicely browned. Let cold slightly, then spread with glaze.
To make glaze: Mix melted butter, powdered sugar and vanilla; add in warm water 1 Tbsp. at a time till glaze is of desired spreading consistency. Spread over slightly cooled rolls.