Monday, January 25, 2010

Cinnamon Buns

When I used to work in dialysis, one of my fellow Social Workers brought these bad boy buns to a meeting. We all melted over them. She's said, "ah they are so easy- anyone can make them." At that time I wasn't very yeast savvy. I had some fear of it. I thought maybe easy for you but not for me. She gave us all her recipe and her tip to making them a little over the top. It took me a while but I finally worked up the nerve and made them. This was some years ago. I haven't made them since I started my blog and wanted to share the recipe with you all. I was just waiting for the perfect time.

Then I saw Ingrid posting about some bun recipe that Katy gave her and I thought, hey if she is game to make Katy's, I will send her the recipe and maybe she will like this one too. I know we love it. So Katy- you have to try these buns. If you dont know either of these two lovely gals, click on their names and check out their blogs. They both make amazing things.


Frosted Cinnamon Rolls
adapted from a Taste of Home Recipe

1 cup milk
1/4 cup water
1/4 cup butter, softened
1 egg
1 teaspoon salt
4 cups bread flour
1/4 cup instant vanilla pudding mix
1 T sugar
1 T active dry yeast

Filling:
1/4 cup bitter, softened
1 cup packed brown sugar
2 teaspoons ground cinnamon

Frosting:
you can put the remainder of the pudding in the frosting if you like.

4 ounces cream cheese, softened
1 1/2 cups confectioners sugar
1 1/2 t milk
1/2 t vanilla extract

In a bowl or in a mixer, combine flour, vanilla pudding mix, salt, sugar and yeast. In another bowl combine milk and water. Make a well in the center of the flours or beat in with a KA- the milk and water. Add the egg and the softened butter to that well. Stir the mixture together in the center, pulling the flour into the mix, until allt he flour is incorporated. Add more flour or water, depending on what is needed. If the dough feels dry add a tablespoon of water. If the dough is too sticky add a tablespoon of flour. Knead the dough on a surface or continue to knead in a mixer, whichever you are using. When it is a soft and smooth, place in a bowl, cover and let rise until it had doubled in size- about an hour.

After the rise, roll out the dough to a 17x10 inch square. Spread with butter; sprinkle with brown sugar and cinnamon. Roll, jelly roll style, starting from long end. Pinch sides and seam to seal. Cut into 20 or 21 pieces. Place 12 slices in a 13x9x2 inch pan. Place the remaining 9 rolls in a 9 inch pan. Cover and let rise until doubled- about 45 minutes. Bake at 350F for 20 to 25 minutes until golden brown. Frost warm rolls.

9 comments:

Ingrid said...

Yay! We did it! Yours look great! I'm so GLAD that I gave it another try. Thank you for sticking with it and me! (You're never baking "with" me again, are you?!) I owe you. :)
~ingrid

kat said...

vanilla pudding is an interesting ingredient, does it make them moister?

Lori said...

Yes, it makes them very tender. THey end up being ooey and gooey, rather than a stiffer flakier type dough.

Ravenous Couple said...

yum! these looked great! as for the banh xeo, the yellowish color comes from the turmeric--we've never seen it with eggs though, but let us know how it goes if you make it!

grace said...

lori, you stinker, these look terrific! so soft and pillowy and with such ample glaze. utterly irresistible.

Debbie said...

I saw these on Ingrid's blog and now I definitely want to try them too. I am reluctant working with yeast since I've only made one other recipe every using yeast but I so want to give these a try now! They look wonderful.....

Katy ~ said...

One of my favorite bun recipes calls for vanilla pudding (I have it posted on my blog as a ring.) It makes a huge difference in the wonderful fluffy quality of the bun. Love it!

Robin Sue said...

This is so cool that you and Igrid made these together. I do like that there is vanilla pudding in this recipe. It must add nice flavor and moistness to the rolls.

Tia said...

the frosting looks ultra creamy and yummy!

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