Sinful Cinnamon Buns

Growing up my mother made the most wonderfully delicious Cinnamon Buns or as we liked to call them, sticky buns.  Years ago my mother shared with me her recipe for her sweet yeast bread which I've incorporated into these absolutely scrupulous Cinnamon Buns.

 Dough:
1 cup milk at room temperature
1 package of yeast
1 teaspoon salt
1/2 cup sugar
1 egg
3 tablespoon butter, soften
3 1/2 cups all-purpose flour

Filling:
 3/4 cup(packed) brown sugar
2 tablespoon cinnamon
1/4 cup unsalted butter, softened
1/4 cup raisins
1/4 cup chopped walnuts

Glaze:
4 ounces cream cheese, softened
1 cup powdered sugar
1/4 cup unsalted butter, softened
1/2 teaspoon vanilla extract

Heat milk in a small saucepan until tiny bubbles form. Take 1/4 cup of hot milk and let cool until lukewarm. (2-3 minutes)   Add yeast to 1/4 cup milk, stir and let dissolve for five minutes.  Pour the remaining milk into the bowl of a stand mixer fitted with paddle attachment.  Let the milk get almost cool. Stir in one cup of flour, salt, sugar, and butter.  Then add dissolved yeast mixture.  Beat on low speed 3 minutes, stopping to scrape down sides of the bowl. Add remaining 2 1/2 cups flour.  Beat on low speed until the dough begins to form a ball and pulls away from sides of the bowl.  Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into a ball.

Lightly oil a large bowl with a nonstick spray. Transfer dough to the bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in a warm draft-free area until doubled in size, about two hours*
Punch down dough. Transfer to a floured work surface.  Roll out to 15x11 rectangle. Spread filling evenly over dough, leaving a 1/2-inch border. Starting at one of the long sides, roll dough into a log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with a sharp knife into 12 equal slices.

I used two extra-large muffin pans fitted with paper liners. Place one slice in the prepared muffin pan, cut side down. Cover with plastic wrap, then kitchen towel.  Let dough rise in a warm draft-free area until doubled in volume, 40-45 minutes.

Preheat over to 450 F. Place muffin pans on the center over rack. Bake until golden, about 20 minutes.  Cool 10 minutes. Icing with cream cheese glaze.  Serve warm or at room temperature

Filling:

Mix all the ingredients in a medium bowl.

Glaze:

Combine all ingredients in a medium bowl. With an electric mixer, beat until smooth.


*I like to set my over to warm and once it is preheated turn off oven putting my dough to rise in the oven. I also did this with the cinnamon buns.


Enjoy!

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