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  Recipe Home » Breads » Giant Cinnamon Buns
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  Giant Cinnamon Buns
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 169
Ingredients:

MMMMMDOUGH

1 cup MILK
2 tbsp VEGETABLE SHORTENING
1 tsp SALT
1 cup SUGAR, DIVIDED
1 each EGG, BEATEN
1 tsp VANILLA
1 package DRY YEAST
1/4 cup WARM WATER
4 1/2 cup FLOUR
3 tbsp MELTED BUTTER
2 tsp CINNAMON

MMMMMICING

2 cup POWDERED SUGAR
3 tbsp SOFT BUTTER
2 tbsp WATER ( 2 TO 3 TB )
Instructions:
HEAT THE MILK WITH THE SHORTENING, SALT AND 1/2 CUP SUGAR. HEAT UNTIL
SHORTENING MELTS BUT DON'T BOIL. LET COOL TO TEPID, THEN WHISK IN EGG
AND VANILLA. DISSOLVE YEAST IN WATER WITH 1 TEASPOON SUGAR. COMBINE 3
1/2 CUPS FLOUR WITH YEAST AND MILK MIXTURES TO FORM A RAGGED DOUGH.
TURN THIS DOUGH OUT ON A LIGHTLY FLOURED SURFACE. CLEAN AND BUTTER
THE BOWL. KNEAD DOUGH 8 MINUTES, UNTIL SMOOTH AND ELASTIC. RETURN TO
BOWL. COVER AND LET RISE, IN A WARM PLACE, UNTIL DOUBLED IN SIZE.
PUNCH DOWN, ROLL OUT TO 1/4 INCH THICK ON A LIGHTLY FLOURED BOARD.
BRUSH WITH MELTED BUTTER. MIX REMAINING SUGAR AND CINNAMON AND
SPRINKLE OVER THE DOUGH. ROLL UP LIKE A JELLY ROLL. CUT 1 1/2 SLICES,
USING A SHARP KNIFE. PLACE CUT SIDE UP ON A GREASED BAKING SHEET,
COVER AND LET RISE ABOUT 45 MINUTES. BAKE AT 325 DEG F. FOR 25
MINUTES OR UNTIL LIGHT GOLDEN BROWN. REMOVE TO A WIRE RACK. MAKE
ICING BY BLENDING POWDERED SUGAR, BUTTER AND ENOUGH WATER TO MAKE A
RUNNY CONSISTANCY. DRIZZLE OVER WARM ROLLS.
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