Easy Cinnamon Buns

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Ingredients

Makes 24 cinnamon rolls - you will need 2 baking dishes

* You will not get a soft fluffy cinnamon bun when you use this recipe. This bread dough produces a firmer more chewy consistency.

Dough:

3 cups warm water

1 Tablespoon granulated sugar

1 1/2 Tablespoons Quick-Rise Instant yeast, at room temperature

6 1/2 cups all purpose flour

1 1/2 Tablespoons salt

Filling for the cinnamon rolls:

6 Tablespoons pure maple syrup for the bottom of each baking dish, divided

1/4 cup butter softened to room temperature, divided

1/2 cup brown sugar, divided

2 Tablespoons cinnamon, divided (or more if you like)

Glaze for cinnamon rolls:

1/4 cup real maple syrup, divided

4 Tablespoons confectioners' sugar, divided

Directions for the Bread Dough:

1. You will need a container that has a lid that seals tight.

2. Add the sugar and quick-rise yeast to the 3 cups of water. The water must be between 120 and 130 degrees, as per the directions on the yeast packaging.

3. Set the timer for 5 minutes. The yeast will activate.

4. Stir the salt into the flour and add a little at a time to the water mixture, stirring to combine.

5. Be sure to use a big enough bowl and stir the flour in with a wooden spoon.

6. When it is mostly incorporated, use your hands to gently work the dough together into a ball.

7. Transfer the dough to a bowl that has a lid and just cover lightly but do not seal the lid.

8. Let the dough sit one to two hours at room temperature until the dough has doubled.

9. Once the dough has doubled, punch it down with your hands.

10. Place the lid tightly on the container.

11. Refrigerate for 6 hours or overnight.

Directions for the Cinnamon Buns:

1. You can split the dough if you just want to make 12 cinnamon buns or you can use it all.

2. To make the cinnamon buns, divide the dough in two equal portions. It will be easier to work with smaller amounts.

3. A good tip when making cinnamon rolls is to grease the surface with a little oil. This will help keep the dough soft and pliable. Grease the rolling pin as well.We like using grape seed oil as there is no flavor.

4. Use the rolling pin to roll out evenly, gradually forming a rectangle about 10 inches by 14 inches in size.

5. Take your room temperature soft butter and use a pastry brush to grease the baking dish and to paint onto the rolled out dough. If you don't have a pastry brush you can work it on with a butter knife and your fingertips. Be sure to go all the way out to the edges. (1/8 cup for each batch)

6. Next sprinkle on the brown sugar. (1/4 cup for each batch)

7. Sprinkle on the cinnamon. You can use a little or a lot. We used about 1 full tablespoon in each batch.

8. Be sure all the areas have an even amount of brown sugar and cinnamon.

9. Roll up the dough, working from the long side to form one long roll. Tuck the beginning in tightly as you are forming the roll. When you are done, have the seam on the bottom before you start to cut the pieces.

10. Cut the log in half, then in half again. You want to end up with 12 even size pieces.

11. Arrange the 12 pieces into the pan you have prepared with the butter and maple syrup.

12. Placing the maple syrup is a tip for getting a nice juicy sweet bottom to the buns.

13. Cover with a clean tea towel and let sit for 20 minutes.

14. Preheat the oven to 350 degrees F.

15. Place the risen cinnamon buns into the oven on middle rack and bake for 35 minutes or until the tops are golden brown.

16. When baked remove from the oven and just leave them in their baking dish as that is where all that yummy maple syrup lays at the bottom.

Directions for the Glaze:

1. You can serve as is or if you want you make the glaze sauce, paint it on with a pastry brush and add some chopped honey glazed walnuts to the tops.

2. To make the glaze measure the maple syrup into a small bowl. Stir in the confectioners' sugar. (1/8 cup maple syrup and 2 tablespoons confectioners' sugar for each batch)

3. We kept the amount of the glaze very light as it is very sweet. You can make a larger amount if you want more glaze.

4. When stirring the confectioners' sugar into the maple syrup do one tablespoon at a time. You want to form a creamy lightly thickened topping. You may need to add more than 2 tablespoons' of confectioners' sugar, just judge by how the topping looks.

Optional: sprinkle walnuts on top - We used our Honey Glazed Walnuts, but you can use plain ones as well.

ENJOY!

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