Cinnamon Buns like Cinnabon's®
1 cup 110 degree water (2) .25 oz. pkts. active dry yeast 2 1/2 cups + 1 tsp. granulated sugar - divided 1 cup warm milk 2 1/3 cup melted margarine - divided 2 tsp. salt 2 eggs - slightly beaten up to 8 cups all-purpose flour 3 Tbls. ground cinnamon 1 1/2 cups chopped walnuts OR pecans - optional 4 cups powdered sugar 2 tsp. vanilla extract 1 tsp. maple extract - optional up to 6 Tbls. hot water
-Dissolve yeast and 1 tsp. sugar in warm water; set aside. -In a large bowl, mix 2/3 cup sugar, milk, 2/3 cup melted margarine, salt, and eggs; stir well and add to yeast mixture. -Add half the flour and beat until smooth. -Stir in enough of the remaining flour until dough is slightly stiff. -Turn out onto a well-floured board and knead for 8 minutes. -Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, 1 - 1 1/2 hours. -Punch down dough and let rest for 5 minutes. -Roll dough out on floured surface into a 15" X 20" rectangle. -Brush 1/2 cup melted margarine over dough. -Mix together 1 1/2 cups sugar and cinnamon; sprinkle over dough. -Sprinkle with nuts, if desired. -Roll up dough and pinch edge together to seal. -Cut the roll into 12-15 slices. -Coat bottom of a 13" X 9" X 2" baking pan with 1/2 cup melted margarine, then sprinkle with 1/3 cup sugar. -Place cinnamon roll slices close together in pan. -Cover pan and allow to rise in a warm place for 45 minutes. -Bake in a 350 degree oven for 25-30 minutes, or until golden brown. -Stir together 2/3 cup melted margarine, powdered sugar, and extracts. -Stir in hot water, 1 Tbls. at a time, until glaze reaches desired spreading consistency. -Spread prepared icing over slightly cooled rolls.
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