Today was the grand re-opening of a mall close to my house, Southgate. It was like a zoo broke out. People were swarming like bees and it took us 20 minutes to find parking. RIDICULOUS! There were at least 5000 people in the mall. I developed an acute case of claustrophobia during the hour that we were inside. I also wasn’t one of the first 1000 people in line to get a goodie bag =(
Through the insanity that is Southgate, my mother saw the newly reopened Cinnzeo store and had a craving for cinnamon buns. However, there was no way I was sticking around in that giant crowded crazyfest! So I promised her cinnamon buns once we got home…
Et voila! I love this recipe. They’re probably not the best cinnamon buns in the world, but they are pretty darn delicious. And so easy to make. Unlike some recipes that need you to let the dough rise overnight, etc. etc…this one takes like an hour in total. Or would take an hour in total if my mother didn’t insist that I run out and buy raisins because we didnt’ have any in the house and the cinnamon buns just weren’t complete without raisins. -_- My mom’s already eaten two and a half. And she’s pretty picky with my baking.
I don’t remember where this recipe is from. Somewhere online. I’m going to repost it and hope that no one gets mad at me =)
Cinnamon bun goodness
3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
4. Roll out dough into a 12×9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm.
I made a cream cheese frosting to go on top…half a block of cream cheese, some cinnamon, some vanilla extract, some icing sugar…ermm…I just eyeballed all of it until it tasted yummy. Blend and spread! DEVOUR!