Cinnamon Buns

Posted on December 21 2018

Cinnamon Buns

When I was little and then when my kids were little Christmas morning began with Pop Tarts, well we have grown up and so to our tastes..now with Christmas carols in the background, it's steaming mugs of hot cocoa and fresh cinnamon buns while we gather by the tree to see what Santa brought. Here is our Christmas morning treat. This batch is special as I shared some of it with wonderful friends and the rest I froze to enjoy Christmas morning. To do that thaw in fridge overnight and pop in oven in the morning.

Makes 4 doz small rolls
Equipment used: KoMo Grain Mill or could use the Ankarsrum Mill attachment
                            Ankarsrum Assistent Mixer with roller & scraper 

Ingredients:

  • 1 cups milk 
  • 1 1/2 cups water 
  • 1/2 cup sugar
  • 1 tbsp salt
  • 1/3 cup butter
  • 2 tbsp fast rise yeast
  • 3 eggs
  • 7 - 8 cups flour (used fresh ground sifting 1/2 of it)

    

   

Place hot water in your stainless bowl and add the butter, allow a minute or so to melt then add room temperature milk and the eggs, salt and the sugar. Beat till eggs are well mixed in.  Slowly add about 2 or 3 cups of flour and then the yeast.  Mix this well and add another 4 cups of flour slowly.   From here on in add flour as needed for a soft dough but one that holds its shape.  I like to refer to it as tacky but not sticky. With fresh flour it will be a bit stickier than with processed white flour.  Once all ingredients are incorporated allow to knead at about 3 o'clock on your dial for 8 minutes.  

Allow to raise till double in bulk.  Remove from the bowl and divide into smaller portions. Roll out on a lightly floured counter till thin. Spread very soft butter thinly over this and sprinkle with brown sugar and cinnamon.  Roll up and slice, a serrated knife works best for this.  Space a bit apart in a greased pan that has had a bit of Brown sugar sprinkled in the bottom. Made a thumb indent into each bun and add a dollop of brown sugar and a tbsp of cream.  You bet mighty rich but mighty good too!  Bake at 350 till golden on top and enjoy or freeze at this point and bake another time.  They are not as light when froze first but the fresh scent in your home makes up for it especially at Christmas.

 

      

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