Post by JJ Judkins on Mar 13, 2009 19:13:18 GMT -6
* Exported from MasterCook *
Giant Cinnamon Buns
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Pastries
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----DOUGH----
1 cup milk
2 tablespoon vegetable shortening
1 teaspoon salt
1 cup sugar -- divided
1 egg -- beaten
1 teaspoon vanilla
1 pkg dry yeast
1/4 cup warm water
4 1/2 cup flour
3 tablespoon melted butter
2 teaspoon cinnamon
----ICING----
2 cup powdered sugar
3 tablespoon soft butter
2 tablespoon water ( 2 to 3 tb )
HEAT THE MILK WITH THE SHORTENING, SALT AND 1/2 CUP SUGAR. HEAT UNTIL
SHORTENING MELTS BUT DON'T BOIL. LET COOL TO TEPID, THEN WHISK IN EGG
AND VANILLA. DISSOLVE YEAST IN WATER WITH 1 TEASPOON SUGAR. COMBINE 3
1/2 CUPS FLOUR WITH YEAST AND MILK MIXTURES TO FORM A RAGGED DOUGH.
TURN THIS DOUGH OUT ON A LIGHTLY FLOURED SURFACE. CLEAN AND BUTTER
THE BOWL. KNEAD DOUGH 8 MINUTES, UNTIL SMOOTH AND ELASTIC. RETURN TO
BOWL. COVER AND LET RISE, IN A WARM PLACE, UNTIL DOUBLED IN SIZE.
PUNCH DOWN, ROLL OUT TO 1/4 INCH THICK ON A LIGHTLY FLOURED BOARD.
BRUSH WITH MELTED BUTTER. MIX REMAINING SUGAR AND CINNAMON AND
SPRINKLE OVER THE DOUGH. ROLL UP LIKE A JELLY ROLL. CUT 1 1/2 SLICES,
USING A SHARP KNIFE. PLACE CUT SIDE UP ON A GREASED BAKING SHEET,
COVER AND LET RISE ABOUT 45 MINUTES. BAKE AT 325 DEG F. FOR 25
MINUTES OR UNTIL LIGHT GOLDEN BROWN. REMOVE TO A WIRE RACK. MAKE
ICING BY BLENDING POWDERED SUGAR, BUTTER AND ENOUGH WATER TO MAKE A
RUNNY CONSISTANCY. DRIZZLE OVER WARM ROLLS.
Yield: 8 servings
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 595 Calories; 13g Fat (19.3% calories from fat); 9g Protein;
111g Carbohydrate; 3g Dietary Fiber; 50mg Cholesterol; 366mg Sodium. Exchanges: 3 1/2
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 3 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Giant Cinnamon Buns
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Pastries
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----DOUGH----
1 cup milk
2 tablespoon vegetable shortening
1 teaspoon salt
1 cup sugar -- divided
1 egg -- beaten
1 teaspoon vanilla
1 pkg dry yeast
1/4 cup warm water
4 1/2 cup flour
3 tablespoon melted butter
2 teaspoon cinnamon
----ICING----
2 cup powdered sugar
3 tablespoon soft butter
2 tablespoon water ( 2 to 3 tb )
HEAT THE MILK WITH THE SHORTENING, SALT AND 1/2 CUP SUGAR. HEAT UNTIL
SHORTENING MELTS BUT DON'T BOIL. LET COOL TO TEPID, THEN WHISK IN EGG
AND VANILLA. DISSOLVE YEAST IN WATER WITH 1 TEASPOON SUGAR. COMBINE 3
1/2 CUPS FLOUR WITH YEAST AND MILK MIXTURES TO FORM A RAGGED DOUGH.
TURN THIS DOUGH OUT ON A LIGHTLY FLOURED SURFACE. CLEAN AND BUTTER
THE BOWL. KNEAD DOUGH 8 MINUTES, UNTIL SMOOTH AND ELASTIC. RETURN TO
BOWL. COVER AND LET RISE, IN A WARM PLACE, UNTIL DOUBLED IN SIZE.
PUNCH DOWN, ROLL OUT TO 1/4 INCH THICK ON A LIGHTLY FLOURED BOARD.
BRUSH WITH MELTED BUTTER. MIX REMAINING SUGAR AND CINNAMON AND
SPRINKLE OVER THE DOUGH. ROLL UP LIKE A JELLY ROLL. CUT 1 1/2 SLICES,
USING A SHARP KNIFE. PLACE CUT SIDE UP ON A GREASED BAKING SHEET,
COVER AND LET RISE ABOUT 45 MINUTES. BAKE AT 325 DEG F. FOR 25
MINUTES OR UNTIL LIGHT GOLDEN BROWN. REMOVE TO A WIRE RACK. MAKE
ICING BY BLENDING POWDERED SUGAR, BUTTER AND ENOUGH WATER TO MAKE A
RUNNY CONSISTANCY. DRIZZLE OVER WARM ROLLS.
Yield: 8 servings
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 595 Calories; 13g Fat (19.3% calories from fat); 9g Protein;
111g Carbohydrate; 3g Dietary Fiber; 50mg Cholesterol; 366mg Sodium. Exchanges: 3 1/2
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 3 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0