I didn’t looove this recipe, but it was OK. It took ages to rise – partly because the yeast I was using was a bit old and the cold weather we’re having at the moment.
I haven’t made cinnamon buns before so I wasn’t sure what it was exactly meant to be like, but they turned out fine, just not a delicious as I had hoped.
I will continue my search for the perfect cinnamon buns while I also look for the perfect chocolate cake, scones and vanilla cupcake recipes. If you think you’ve got the best of any of these recipes I’d love to try them out!
2 packages (4 1/2 tsp) yeast, dissolved in 1 cup lukewarm water
6 Tbsp shortening or butter
1 cup granulated sugar
7 cups unbleached all purpose flour or more as needed (it will take more)
2 cups hot water
2 eggs, beaten
1 Tbsp salt
For the frosting:
4 Tbsp unsalted butter, softened
2 cups powdered sugar
4 Tbsp milk
1 tsp vanilla extract
1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.
2. Add shortening, sugar, and salt to hot water and cool to lukewarm. Stir in 2 cups of flour and mix until smooth. Add yeast and mix again until smooth. Add in beaten eggs.
3. Stir in remainder of flour, a little at a time until no more can be mixed in. Remove the mixer attachment and knead by hand, adding flour until dough does not stick to the bowl. Remove from bowl and knead until dough feels satiny and looks smooth.
4. Cover and let rise for 30 minutes. Lightly knead and roll out into rectangular shape. Spread with softened butter. Sprinkle on brown sugar, raisins, and cinnamon. (make sure you use LOTS of brown sugar…you can omit the raisins, but my family loves them, and sprinkle on loads of cinnamon. we never measure but be very generous.)
5. Roll into one long roll. To cut use a piece of string or floss.
6. Place on well greased pans and let rise until double in bulk. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes.
7. Make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!
I got the recipe from this blog: http://www.twopeasandtheirpod.com/recipe-for-cinnamon-rolls/
Note: I had to use a lot more flour in this recipe than it originally said, about 1 cup more, just adding a little at a time to make sure you don’t add to much!