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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Cinnamon Buns: 8 oz of water 1.5 oz of yeast 4 oz of butter 4 oz of sugar Pinch of salt 1 oz of nonfat milk solids 3 oz eggs 1 lb of bread flour 4 oz of cake flour Honey Pan Glaze: 10 oz of brown sugar 4 oz of butter 2½ oz of honey 2½ oz of corn syrup 1 oz of water Instructions: Cinnamon Buns: Preheat oven to 375° F. All ingredients should be room temperature. Place the yeast in a small amount of the water using a separate container. In a mixer combine the butter, sugar, salt and milk solids until well creamed. Add the eggs one at a time until incorporated. Add the water and mix briefly. Next add the flour and then the yeast mixture to the bowl and mix until smooth. Cover the dough with plastic wrap and allow mix to rise for 1½ hours.Scale the dough into equal parts. On a floured work surface roll each piece of dough into a 9 x 12 inch rectangle about a ¼ inch thick. Be sure to brush off excess flour. Next brush the surface of the dough with softened butter and sprinkle with a mixture of cinnamon and sugar. Roll the dough up so that it looks like a 12 long log. Cut into 1-inch circular rolls and place on a pan with the honey pan glaze and pecan pieces smeared onto the bottom of it. Back for 12-15 minutes or until golden brown. Allow the buns to cool sl! ightly and invert them onto a plate to be served. Honey Pan Glaze: Cream together the brown sugar, butter, honey and corn syrup in a mixer. Add enough water to bring the mixture to a spreadable consistency. |
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