Only on rare occasions did my family create cinnamon buns from scratch. You won’t be ready to wait till the next special occasion to bake these delicious cinnamon rolls from scratch.
An adaptable dinner roll dough is the foundation of this delectable homemade bread recipe. Cinnamon buns cooked at home are versatile enough to be enjoyed at every meal of the day, from breakfast to dessert to a lunchbox snack. They will be so well received by your loved ones that you may feel compelled to make fresh cinnamon buns on a regular basis. For the greatest results with these cinnamon rolls, use only the finest quality cinnamon.
BAKED CINNAMON ROLLS begin with RICH DINNER ROLLS.
Amount of Milk Needed: 1 Cup
To Sweeten: One-Fourth Cup Sugar
SALT, 1 TEASPOT
Butter or margarine, to taste, 1/4 cup
A quarter cup of water at a comfortable temperature (between 105 and 115 degrees F).
Active dry or compacted yeast, 2 packets
Two eggs, whisked
About 5 1/4 cups of flour, unsifted
Whisk sugar, salt, and margarine into scalded milk. Calm to tepid. Put some hot water in a big, cozy dish. Add yeast by crumbling or sprinkling and mixing it in. Mix in the eggs and two cups of flour with the lukewarm milk. Mix until uniform.
Mix in the remaining flour until you have a soft dough. Knead for 8-10 minutes on a lightly floured board until the dough is smooth and elastic. Put in a bowl and flip so the top is buttered. Leave covered in a warm, draft-free area for approximately 30 minutes, or until dough has doubled in size.
Strike a blow. Flip out onto a board dusted with flour.
Cut the dough in half so you have 3 pieces. Each section should be rolled into a 14-by-9-inch rectangle. Spread some melted margarine and brush it on. In a bowl, combine 3/4 cup sweeteners, 1 teaspoon cinnamon, and 1/3 cup raisins; sprinkle over the rectangles.
Make rollers 9 inches in length by rolling them up like a jelly roll. Lock the seams tight. Divide each into 9 pieces. In three prepared 9-inch round cake pans, arrange the halves, cut side up. Leave covered in a warm, draft-free area for approximately 30 minutes, or until dough has doubled in size.
Bake for 30–35 minutes in a moderate oven (350° F). Use a frosting prepared from 1 1/2 cups of sifted confectioners’ sugar and approximately 5 tablespoons of milk, depending to taste, to get a thick pouring consistency, to decorate.
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