Quiltingboard Forums - Cinnamon Buns

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I just turned out 2 pans of Cinnamon Buns. They come out better if the sugar is still warm. I don't put the white icing on my Cinnamon Buns do you? The house smells great and we are just waiting for these to cool. Yummy![ATTACH=CONFIG]539864[/ATTACH]

Yum! I love cinnamon. I don't make them often but don't like a lot of the glaze because it's too sweet. I use none or minimal.

Don't eat too many of them Tartan! My great Aunt would always make me a batch of them when ever I drove thru Kansas on my way to NY or CA. I asked for a written recipe but she just said, it is a pinch of this and that.

They look yummy. Love cinnamon.
I like to drizzle a little icing over the rolls. Don't want it loaded but like just a little. Think they look nice with the drizzled glaze.

Yum! I will make the coffee! If only Florida and Canada weren't so far apart, they look great!

Tartan, they look delicious. Will you share your recipe. My hubby likes cinnamon rolls and thus far I have not found a good one, or one that I think is good anyway, but yours make me want to pluck one right out of the picture to eat it.

Those look delicious! When I first saw the picture, I thought you had put them on a square ruler on top of your cutting mat. Boy are these old eyes getting old.

I will tell you how I make them but I don't measure everything. I start by adding 1 cup of boiling water from my kettle in a large bowl. I add 1 cup of cold milk from the fridge, and this makes the right temperature to add 4 tsp. of yeast or 2 of the little square packages. I put in one package of Sweet and Low ( for some reason yeast really likes it and about 1/4 cup white sugar)

While the yeast proofs ( the top gets bubbly) I heat 1/2 cup of bevel margarine in the microwave just until it melts and let it cool to room temperature. I beat up 1 egg in it and add it to the proofed yeast and mix it up. Do not add hot to your yeast or you will kill it.

I start adding all purpose flour and mix it with the spoon until it gets thick enough to start kneading it in the bowl. I knead until I get a nice ball and all the bits are used up off the bowl. I grease the ball with a bit more Becel margarine and leave it in the bowl with a fresh tea towel over it to let rise. Once it has doubled in size, I turn it out onto a long piece of floured wax paper. I roll it out into about a 12 X 24 inch rectangle using more flour as needed.

I spoon more Becel on the surface and spread it with the spoon until the surface is covered except about 1/2 inch along on long side of the rectangle. Then I sprinkle golden brown sugar over the Becel until it is covered. I cover the brown sugar with cinnamon. Using the wax paper, I start rolling the rectangle from the sticky side up to the 1/2 inch edge without the coating. I pinch the 1/2 inch seam into the roll and it is ready to cut into 24 1 inch slices.

I press the slices a bit into 2 well Beceled 9X13 pans and cover with same tea towel to let rise until double in size. Bake at 350 degrees for 20 minutes until the tops start to brown. I turn them out when they come out of the oven on to foil and my cooling raccks while the sugar is still warm for easy clean up.

This makes 2 dozen so cut amounts in half if you only want 1 pan, sorry I don't have exact measurements.

I make my cinnamon rolls about the same way, but I use only butter. No margarine for me. But I've been switching to whole wheat flour, and haven't tried that yet with the rolls. Maybe whole wheat pastry flour might work. When I try this again, I'll start with half whole wheat; maybe even white whole wheat.

Put on the coffee, I'll be right up :-).