| 2 pkg active dry yeast
1/2 cup warm water
2/3 cup sugar
1/2 warm skim milk
1/2 tsp salt
4 cups all-purpose flour,
sifted
1 large egg
4 tbsp butter,
softened
1 cup raisins
or currants
1 egg white mixed with 1
tsp water
Cinnamon sugar
1/4 cup sugar mixed with
1 tsp cinnamon
TIP: Cinnamon buns
can be prepared completely ahead of time. To make ahead of time, prepare
buns and arrange in baking pan. Cover with plastic wrap and refrigerate
overnight. The buns will slowly rise over the next 10 hours. Before you're
ready to bake, bring them to room temperature, remove wrap, preheat owen
and brush buns with egg white lightly and bake. |
1. Sprinkle yeast ower water
in large bowl of electric mixer and add 1 tbsp sugar. Let stand on warm
place until yeast is foamy (about 5-7 min.).
2. Stir in remaining sugar,
milk and salt. Add 3 cups of the sifted flour and mix to blend until smooth
(for about 5 minutes).
3. Beat whole egg with the
fork and add to the dough. Mix to combine.
4. Stir in remaining flour
and knead with dough hook for about 12 minutes, until smooth.
5. Turn dough in a greased
bowl, cover with plastic wrap and a towel and let rise in a warm place
about 1-1/2, until it doubles in bulk. Punch dough down, cover with inverted
bowl and let rest another 10 minutes.
6. Roll dough out on lightly
floured surface into a 14x18 inch rectangle. Spread evenly with butter
and sprinlke with cinnamon sugar. Sprinkle evenly with raisins or currants
and roll in jelly-roll fashion starting from an 18-inch side. Moisten along
edge and pinch to seal.
7. Spray a 19x13-inch baking
pan with cooking spray. Cut roll into 16 equal pieces and arrange slices,
cut side down, in a well sprayed baking pan.
8. Cover lightly with plastic
wrap and let rise until doubled in bulk, about 50-55 minutes.
9. Preheat owen to 375 degrees
F.
10. Brush egg white lightly
over rolls and bake until lightly browned, for about 25 to 30 minutes.
Serve warm. |
