Thursday, 17 January 2008

Cinnamon Buns



  • 1 cup milk
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 1/2 cup shortening (or butter)
  • 1 teaspoon sugar
  • 1/2 cup lukewarm water
  • 1 package active dry yeast (In Ecuador yeast comes in a large package.  Use a heaping tablespoon.)
  • 1 egg
  • 4 - 5 cups flour
  • 2 tablespoon melted butter plus 1/2 cup melted butter
  • 1/2 cup white sugar
  • 2 teaspoons cinnamon
  • 1 cup chopped pecans or walnuts
  • 1 cup lightly-packed brown sugar
  • 2 apples chopped
  • 1 cup raisins

  1. Scald 1 cup milk,  Pour into bowl and add 1/3 cup sugar, 2 teaspoons salt & 1/2 cup shortening (or butter).  Stir until shortening melts.  Cool to lukewarm. 
  2. Meanwhile dissolve 1 teaspoon sugar in 1/2 cup lukewarm water.  Over this sprinkle 1 package active dry yeast.  Let stand for 10 minutes.  The stir briskly with a fork.
  3. Add to lukewarm milk mixture softened yeast and 1 well-beaten egg.  Stir well.
  4. Beat in 2 cups flour, then add another 2 1/2 to 3 cups flour.  Work in last of flour.
  5. Turn dough onto a lightly floured board and knead for 5 minutes or until smooth and elastic.
  6. Shape into smooth ball and place dough in a lightly greased bowl; grease the top slightly.  Cover with clean dish towel and let rise until double in bulk (about 1 1/2 hours).  Try to keep the dough at a temperature of about 80 F.  (I'll turn on my oven briefly to just warm it up and then keep dough in there away from any drafts.)
  7. Punch down the risen dough and turn onto a lightly floured board.  Divide into two equal pieces and form each into a smooth ball.
  8. Cover and let rest for 10 minutes.
  9. Roll each ball of dough into a 9" x 12" rectangle.  Brush each rectangle with a tablespoon melted butter.  Sprinkle each rectangle with about 1/4 cup white sugar, 1 teaspoon cinnamon, 1/2 cup chopped pecans or walnuts, 1/2 cup raisins plus one chopped apple.
  10. Roll up like a jelly roll starting at longer side.  
  11. Note:  One of the rolls can now be wrapped in saran wrap and frozen.  Take out of the freezer the evening before you wish to cook them, slice and follow the rest of the directions below, up to the cooking part, instead thaw in non-drafty place, covered with towel over night.  Cook in the morning for breakfast.
  12. Cut each roll into 9 slices. 
  13. Combine 1/4 cup melted butter and 1/2 cup lightly-packed brown sugar.  Spread in the bottom of an 8" or 9" square pan. 
  14. Places slices of roll in the prepared pan.
  15. Cover and let rise until double in bulk (about 45 minutes or overnight if frozen)
  16. Bake in preheated 375 F oven for 25 to 30 minutes.  (In Ecuador probably longer.)
  17. Invert at once onto a serving plate.