With about a jillion other things to do, on Christmas eve morning, I decided that all of my local friends and neighbors deserved a little lovin' from the oven. The idea was inspired by my friend Helen, who always made us iced cinnamon buns at Christmas time. I spent several hours making dough and filling and icing, and once warm plates were put together, loaded the kids up to make some deliveries. We only actually saw two families, but left the surprise for the rest in conspicuous spots to be found when the recipients returned home - hopefully that day and not a week later (that would definitely be a surprise - a plate of mold!). It was fun. We got phone calls and emails of thanks - but really - it was our pleasure!The recipe was terrific. I got it from Marmee Dear's Bread Basket Cookbook. I know she won't mind if I share it here:
Marm's Cinnamon Buns
>Place the following ingredients in your mixer equipped with dough hook:
1 1/2 very warm water (110-120 degrees)
3 Tbsp dry milk powder
2 cups unbleached all purpose flour
2 Tbsp yeast
>Mix on a low speed until combined then add in:
3/4 cup sugar
2 tsp sea salt
3 eggs
3/4 cup oil
Unbleached, all purpose flour will be used in the next step.
Mix briefly then add, 1 cup at a time, approximately 6 more cups of unbleached all purpose flour. Add flour carefuly as the full 5 cups may not be needed. You want a soft, workable dough. Knead for 5 minutes on a medium speed. Turn dough out onto a lightly floured surface. Divide into 2 equal parts. Roll each part on the floured surface to a rectangle. Spread with soft butter and sprinkle generously with brown sugar and cinnamon. You may also cover cinnamon sugar mixture with chopped nuts and raisins if desired. Roll up tightly, beginning at wide side. Seal well by pinching edges together. Even up roll up by stretching slightly. Cut roll into 1 1/2 inch sections. (I do this with dental floss or sewing thread.) Place in greased baking pans, cut side up, with a small space between rolls. Use fingertips to even and flatten out rolls if they are uneven. Let rise until puffy. This should take about 45 minutes. Bake at 375 degrees for 25-30 minutes. Frost with icing while still warm.
ICING: Sift 2 cups confectioners sugar into a bowl and moisten with a little water or milk (I used half and half). Add a few drops of maple flavoring and stir until smooth. Drizzle over warm rolls. Decorate rolls with extra nuts if desired.
1 1/2 very warm water (110-120 degrees)
3 Tbsp dry milk powder
2 cups unbleached all purpose flour
2 Tbsp yeast
>Mix on a low speed until combined then add in:
3/4 cup sugar
2 tsp sea salt
3 eggs
3/4 cup oil
Unbleached, all purpose flour will be used in the next step.
Mix briefly then add, 1 cup at a time, approximately 6 more cups of unbleached all purpose flour. Add flour carefuly as the full 5 cups may not be needed. You want a soft, workable dough. Knead for 5 minutes on a medium speed. Turn dough out onto a lightly floured surface. Divide into 2 equal parts. Roll each part on the floured surface to a rectangle. Spread with soft butter and sprinkle generously with brown sugar and cinnamon. You may also cover cinnamon sugar mixture with chopped nuts and raisins if desired. Roll up tightly, beginning at wide side. Seal well by pinching edges together. Even up roll up by stretching slightly. Cut roll into 1 1/2 inch sections. (I do this with dental floss or sewing thread.) Place in greased baking pans, cut side up, with a small space between rolls. Use fingertips to even and flatten out rolls if they are uneven. Let rise until puffy. This should take about 45 minutes. Bake at 375 degrees for 25-30 minutes. Frost with icing while still warm.
ICING: Sift 2 cups confectioners sugar into a bowl and moisten with a little water or milk (I used half and half). Add a few drops of maple flavoring and stir until smooth. Drizzle over warm rolls. Decorate rolls with extra nuts if desired.
