Cinnamon Buns (Filling A)
Cinnamon Buns Two Ways
Ingredients: Dough
10 fl oz cup warm milk
1/2 tsp salt
1 large egg - beaten
4 tbsps melted margarine / butter
2 tbsps sugar
2 tsps dried active yeast
Filling A
1/4 cup (2 oz) margarine / butter - melted
1/4 cup(2 oz) sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Filling B
1/4 cup (2 oz) margarine/butter - melted
1/4 cup (2 oz) sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup raisins / sultanas
Method:
If you have a bread machine , put the warm milk , salt and then melted margarine/ butter , egg and sugar and dried yeast into the bowl to knead for the dough cycle. But if you do not have a bread machine, you can knead by hand.
Firstly , add the warm milk and sugar and dried yeast to a large bowl and mix it with a spoon. Let it be foamy for 10 minutes. Then add the dried ingredients and beaten egg and melted butter and mix well with your hands. Turn the dough onto a floured work surface and knead with your hands for about 10 to 20 minutes till it is smooth.
Transfer the dough into a oiled bowl and cover with some plastic wrap to proof in warm place for about 1 hour till it is double in size. Gently punch down the dough and then divide the dough into half. Roll out the first dough on a floured surface with a rolling pin into a large rectangle about 15 x 12 inches ( 37 x 30 cm) .
Spread the melted margarine/butter onto the dough evenly and then sprinkle the cinnamon sugar over the dough within 3/4 inch of the edges. Roll it up, starting from one of the longer edges till the end and it looks like a swiss roll.
Cut the dough into 12 thick slices and arrange the pieces , cut sides up in 3 rows of 4 coils in a buttered baking sheet pan. Cover loosely with oiled plastic wrap and leave to rise in a warm place for about 30 minutes.
Repeat with the second dough and roll it out into a large rectangle 15 x 12 inches and then spread the melted butter/ margarine and use filling B which consists of dried raisins and cinnamon sugar.
Roll it up tightly like a swiss roll and cut it into 12 portions and arrange them on a buttered baking sheet pan. Leave it to rise covered loosely with plastic wrap for about 30 minutes in a warm place.
Preheat the oven to 350F/ 180C.
Bake all the cinnamon buns in the middle rack of the oven for about 20 - 25 minutes.
Honey Glaze
Ingredients:
3 tbsps melted margarine
3 tbsps honey
When the buns are almost ready, make the glaze by melting some margarine and mix honey together with it.Stir well and brush over the hot buns and leave them to cool on a wire rack.
Cinnamon Buns (Filling B)
Ingredients: Dough
10 fl oz cup warm milk
1/2 tsp salt
1 large egg - beaten
4 tbsps melted margarine / butter
2 tbsps sugar
2 tsps dried active yeast
Filling A
1/4 cup (2 oz) margarine / butter - melted
1/4 cup(2 oz) sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Filling B
1/4 cup (2 oz) margarine/butter - melted
1/4 cup (2 oz) sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup raisins / sultanas
If you have a bread machine , put the warm milk , salt and then melted margarine/ butter , egg and sugar and dried yeast into the bowl to knead for the dough cycle. But if you do not have a bread machine, you can knead by hand.
Firstly , add the warm milk and sugar and dried yeast to a large bowl and mix it with a spoon. Let it be foamy for 10 minutes. Then add the dried ingredients and beaten egg and melted butter and mix well with your hands. Turn the dough onto a floured work surface and knead with your hands for about 10 to 20 minutes till it is smooth.
Transfer the dough into a oiled bowl and cover with some plastic wrap to proof in warm place for about 1 hour till it is double in size. Gently punch down the dough and then divide the dough into half. Roll out the first dough on a floured surface with a rolling pin into a large rectangle about 15 x 12 inches ( 37 x 30 cm) .
Spread the melted margarine/butter onto the dough evenly and then sprinkle the cinnamon sugar over the dough within 3/4 inch of the edges. Roll it up, starting from one of the longer edges till the end and it looks like a swiss roll.
Cut the dough into 12 thick slices and arrange the pieces , cut sides up in 3 rows of 4 coils in a buttered baking sheet pan. Cover loosely with oiled plastic wrap and leave to rise in a warm place for about 30 minutes.
Repeat with the second dough and roll it out into a large rectangle 15 x 12 inches and then spread the melted butter/ margarine and use filling B which consists of dried raisins and cinnamon sugar.
Roll it up tightly like a swiss roll and cut it into 12 portions and arrange them on a buttered baking sheet pan. Leave it to rise covered loosely with plastic wrap for about 30 minutes in a warm place.
Preheat the oven to 350F/ 180C.
Bake all the cinnamon buns in the middle rack of the oven for about 20 - 25 minutes.
Honey Glaze
Ingredients:
3 tbsps melted margarine
3 tbsps honey
When the buns are almost ready, make the glaze by melting some margarine and mix honey together with it.Stir well and brush over the hot buns and leave them to cool on a wire rack.
