Saturday, July 18, 2009

Cinnamon Buns

Experimenting with bread this afternoon I tried a few varieties of bread decorating (for lack of a better word) and used the last little bit of dough to try cinnamon buns. They were great!

ROLLS: I made a normal bread recipe and cut off a handful of dough before shaping the bread to bake. (If you don't want to take the time to rise dough, my mom used to use pilsbury rolls bread from those cans that pop. Just roll them out and cover them with butter and cinnamon.)

**Shape the piece of dough into three/four pieces and shape them into 7-8 inch strips, about 1 inch wide.
**Rub these strips with butter, sprinkle them (generously) with cinnamon and sugar, and roll them up.
**I put them into a pan (I had a bread pan handy) that was sprayed with olive oil PAM and put them in to bake with all the other breads at 270, but made sure to place them so that they didnt unravel as they rose during baking.

**They will obviously be done sooner than other bread, the idea of sticky buns being that they are a little stickier inside... so keep an eye on them. When they start to turn brown theyre done! Mine stayed in for about 30 minutes

**For the glaze I basically made a tiny serving of my mom's cream cheese icing.
In a small bowl i whipped two spoonfuls of cream cheese with one of butter with a fork until it was smooth.
**To this I added a tablespoon or so of milk and a few drops of vanilla extract, beating with the fork.
**Once this was blended a poured in some confectioner's sugar, probably about half a cup, but its flexible.
**This is a little bit less creamy than the icing (simply because of proportions), which makes it a perfect glaze.

Once the cinnamon buns cool enough to hold a little glaze, brush them generously and enjoy!!!

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