Absolutely Sinful Cinnamon Buns Recipes

Steps:

• 1. DOUGH: Mix milk, vegetable oil, and 1/2 cup of sugar in a pan. Scald the mixture (heat until just before the boiling point.) Remove from heat and let it cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in package Active Dry Yeast. Let this sit for a minute and then add 4 cups of flour. Stir mixture together. Cover and let rise for at least an hour.
• 2. Next, add 1/2 cup flour, the baking powder, baking soda, and salt. Stir mixture together. From here, you could cover the dough and put it in the fridge until you need it-overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to rise out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls.
• 3. FILLING: Sprinkle surface generously with flour and roll the dough into a thin rectangular shape. Brush 1/2 cup melted butter on top, then sprinkle 1/2 cup sugar over the butter, and finish with a generous sprinkling of cinnamon. (I rolled my dough to about a 12x15 rectangle)
• 4. Starting with the wide end, roll the dough tightly towards you in a neat line. Next, pinch the seam to the roll to seal it. Spread 1 tbsp of melted butter in each pan/dish. With a sharp knife, begin cutting the dough into 1 inch slices, and laying them in the pans. Let rest for 20-30 minutes. Bake at 375 degrees for 13 - 17 minutes, or until golden. (The pan I used was an aluminum 13x9)
• 5. IF MAKING AHEAD FOR CHRISTMAS MORNING: Instead of popping them into the oven, just put them straight into the fridge and let them rise for the 2nd time in the fridge overnight (they'll rise VERY slowly in the fridge). Then, in the morning let them sit at room temperature for about 30 minutes, and then pop them in the oven as directed.
• 6. FROSTING: Mix together all ingredients, and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don't skimp on the frosting! 15 points per roll

Steps:

• Soften yeast in 1/2 cup of warm water, with 1 teaspoon sugar added; Set aside for five minutes.
• Put milk, sugar, salt, and about one cup flour in a large bowl,and beat well with a wooden spoon.
• Then add eggs and yeast mixture and a couple cups of flour and beat again.
• Add the soft butter and the rest of the flour,adding the rest of flour very slowly, until the dough is still too stiff to stir.
• Knead the dough until it is smooth and satiny, adding only enough to keep if from sticking.
• Add more of the flour, as needed.
• Place dough in a greased bowl, turning once to grease all sides.
• Let rise in warm place until double, about an hour,covering bowl with a towel or plastic wrap; I use my oven with the light on and the oven itself turned on for 30 seconds; The optimum temperature is around 90 degrees.
• Punch down, kneading for about 30 seconds to remove bubbles; Cover and let rise again.
• Punch down dough again.
• Cut with a knife into four parts, and shape into balls; Roll each ball into a 8 X 14 inch rectangle.
• Spread the dough with about 3 tablespoons butter, leaving far edge unbuttered.
• Spread with one fourth the cinnamon sugar mixture.
• Roll up; roll tightly; Pinch edges; Cut into slices.
• Place in greased pan and let rise until double in size, 45-60 minutes.
• Bake in a 350 degree preheated oven for 20-25 minutes.
• Frost with a powdered sugar glaze or light amount of canned vanilla frosting.

Steps:

• Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don't stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.
• Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.)
• Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
• Roll out the dough, fill and cut into buns (see Cook's Note). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.
• Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners' sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.

Steps:

• In the bowl of a stand mixer, combine milk, yeast and granulated sugar; let stand for 10 minutes to proof until mixture is foamy and bubbly. Turn the oven on at 350ºF for 1 minute to warm up; turn it off.
• Meanwhile, in a large bowl, whisk together flour and salt; set aside. In a small bowl, beat eggs. Add melted butter and vanilla; stir to combine and set aside.
• Add egg mixture and then flour mixture to the yeast. Insert the dough hook and on speed 3, process until it forms a ball around the attachment, about 3-4 minutes.
• Transfer dough on a lightly flour work surface and form a ball with hands. Transfer the ball dough into a large bowl and cover with a damp towel. Transfer to the oven for 1 hour (with the heat off). Grease a 9 x 13-inch glass baking dish with cooking spray (butter preferably); set aside.
• Place dough on a lightly floured work surface (if the mat is not bigger than 15 x 23-inch, drizzle lightly some flour on the kitchen counter. Roll dough into a 15 x 23-inch rectangle.
• In a small bowl, combine brown sugar, butter and cinnamon; stir until well-blended. Add walnuts and stir to combine. Spread dough with the brown sugar mixture, leaving about 1-inch at far side of the dough. Roll dough tightly and remove the ends to make it even. Cut 12 pieces and place them in the prepared baking dish. Cover with a towel for 30 minutes. Remove the top rack and preheat oven to 350ºF.
• Transfer cinnamon buns into the preheated oven and bake for 20-25 minutes (22 minutes). Meanwhile, in a small bowl, combine all the frosting ingredients; stir until well mixed and set aside.
• Remove cinnamon buns from heat and invert the baking dish on a baking sheet lined with a silicone mat. Spread half of the frosting mixture on buns. Let it sit for 10 minutes before spreading the remaining frosting. Makes 12 cinnamon buns.
• Note: Cooked and frosted cinnamon buns freeze well. Place them separately in the freezer and when frozen, place them in a container.

Steps:

• Melt the butter in a small pan or in a bowl in the microwave.
• Lightly grease a large baking tray with the extra butter.
• To make the glaze, mix 3 tablespoons of the melted butter in a bowl with the icing sugar and vanilla paste. Add the boiling water and 2 tablespoons of the buttermilk and stir to combine. Cover and chill.
• To make the cinnamon filling, mix 3 tablespoons of the melted butter with the cinnamon, mixed spice and both types of sugar. Add a pinch of salt, then stir the mixture together until it resembles wet sand. Set aside.
• Preheat the oven to 400°F.
• To make the dough, combine the flour, baking powder and bicarbonate of soda in a mixing bowl and add a generous pinch of salt. Make a well in the middle of the mixture and pour in the remaining melted butter and the rest of the buttermilk. Stir with a rubber spatula until fully combined. The dough might seem dry, but keep stirring until the dry ingredients absorb the wet - the dough will be shaggy, not smooth, at this point.
• Tip the dough out onto a lightly floured work surface and knead for 3-4 minutes. When ready, the dough will look smooth and have a slight shine, and you will feel it is more elastic. Flour the work surface again and pat the dough out to a rough 20 x 30 cm (8 x 12 in) rectangle. Sprinkle the filling in an even layer over the dough, leaving a rough 1 cm (½ in) border. Press the filling into the dough. Roll up the dough lengthways up as tightly as you can, to form a long sausage shape. Cut into 12 equal pieces.
• Transfer the buns to the prepared tray, cut-side up, leaving about 2 cm (¾ in) between each. Bake for 20 minutes or until puffed up, golden and sticky. Cool for 30 minutes, then remove the glaze from the refrigerator and spread over the buns. Serve immediately or let the glaze set.
• Make ahead
• Make the glaze first and leave it to stand in the refrigerator. As the glaze cools, the butter begins to set and thicken, so it resembles a cream-cheese frosting. Make the buns a day ahead and reheat in the oven without the glaze.
• The shortcut
• No yeast translates to 1 ½ hours of your life back. You're welcome. Pat the dough out; don't bother dirtying your rolling pin.

Steps:

• In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms.
• Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Punch down, and divide into two equal parts. Roll out each section on a lightly floured surface. Spread each with softened butter and sprinkle with sugar and cinnamon.
• Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled.
• Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until golden brown.
• Meanwhile, combine confectioners sugar, 1/4 cup melted butter, vanilla, and milk. Remove baked buns from oven and drizzle with frosting.