Posted on September 3, 2008. Filed under: Bread, Breakfast, Brunch |

We often mix up a quick version of cinnabuns using a biscuit type dough. With summer here and more leisure time we’ve been enjoying genuine yeast raised cinnabuns. I use the buttery rolls recipe off of my Cheat Sheet, increasing the sugar to half a cup and using three teaspoons of yeast. I let the dough mix up in my Zo set to the quick dough cycle and it’s ready in half an hour. Then we roll the dough out into a rectangle. Spread with half a stick of softened butter and sprinkle with half a cup of good cinnamon sugar.

Preheat oven to 375°F. Blend together 1 stick of butter, 4 cups flour (I use half whole wheat), ½ cup sugar, and 1 tablespoon baking powder. While you are going at that mixture with your pastry blender, you might have a little helper to mix up the cinnamon sugar: stir two teaspoons of good cinnamon into half a cup of sugar. If you are fortunate to have another helper, that one can get started on the wet ingredients: break an egg into a glass measuring cup. Add a splash or two of vanilla, whisk it a bit with a fork, and add milk to make one cup. Gently mix this into the nicely crumbled dry ingredients just until dough holds together. Roll out into a rectangular sort of shape. Spread dough with a stick of softened butter and then sprinkle with the freshly mixed cinnamon sugar that your littlest helper prepared. Roll up along the long edge into a probably somewhat untidy but friendly shaggy log. Slice into nice fat cinnabuns and place on cookie sheet, around 25 or so depending on how big you make them. Bake for approximately 18 minutes or until done (lightly browned). While they are baking your assistant can mix up the icing: one cup of confectioner’s sugar with enough milk to make a spreadable icing. My helpers always play the game of adding too much milk – oh dear it’s too runny! Must add more sugar – drat now it’s too stiff – needs more milk etc. until they’ve practically doubled the icing amount. But no one ever complains. Don’t forget to put the kettle on while the Yums bake. Try to let them cool a bit before spreading with the icing.



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