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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.

Cinnamon Buns Recipe

Brought to you by Kings Courtyard Inn

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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
2˝ oz of honey
2˝ 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 1˝ 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 Ľ 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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