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Cinnamon Buns PDF Print E-mail

KosherEye.com

cinnamonrolls

Adapted from the Love'n Bake Company

Ingredients:

1/2 cup warm water
4 teaspoon active dry yeast
1/4 cup sugar
1/2 cup milk
3 tablespoon butter
2 eggs
3/4 teaspoon salt
1/4 teaspoon cardamom
4 to 4 1/2 cups flour
1 can Love'n Bake™ Cinnamon "Schmear" Filling

For the Glaze:
1 stick butter, softened
1/4 cup cream cheese
1 1/2 cups confectioners' sugar
1/2 teaspoon lemon juice
Pinch salt

Directions:

Combine water, yeast and sugar in a small bowl. Set aside.

Scald milk until heated but not boiling.  Stir in butter until melted.  Add eggs and salt then combine in the bowl of a mixer with the yeast. Stir in the flour a little at a time to make a soft, sticky dough. Knead on medium speed until a smooth, soft dough forms, about 8 minutes.  Cover and let rise until doubled.

Flatten the dough on a well-floured surface.  Roll it out into a 12" x 20" rectangle. Spread evenly with the "Schmear" Cinnamon Filling.  Roll the dough up into a tight log. Cut the dough into 8 or 12 uniform pieces.

Place dough in a well-buttered 9" x 13" baking pan with sides touching. Cover loosely with plastic wrap and let rise until doubled, 45 minutes to 1 hour.

Bake in a preheated 350ºF oven until well browned, about 35 to 45 minutes.

Whisk together icing ingredients until smooth. Spread on buns once they are cool.

Notes:

Yield: 8 Huge (or 12 Large) Buns

Recipes: Bread, Cinnamon Rolls, Dairy, Kosher

 


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