Cinnamon buns, or cinnamon rolls, consists of yeast,flour,butter,cinnamon, and sugar. These buns are a popular dessert in America. When I first introduced the concept of cinnamon buns, I got many curious and even confused looks. What befuddled me the most is that the cinnamon buns didn’t seem to have much of an appeal on the kiddies. Never in my 20 something odd years did I ever witness little children rejecting a sweet confection. The eggs,sugar, and margarine gives these rolls a rich and tender flavor. While most cinnamon buns require milk, I used orange juice for a non dairy version. I normally don’t use icing for these buns but since we were going to visit friends, I had to make these cinnamon fluffy delights more presentable. I even include a recipe for icing but you can skip over that if you choose to. Aside for cinnamon and sugar, some people like to add raisins and/or nuts but since cinnamon is the highlight of this dessert, I didn’t want to use other ingredients that may overlap the flavor. Plus a lot of people aren’t too enthusiastic about incorporating raisins in there desserts. If you are one of those nuts/raisins enthusiasts, don’t allow me to discourage you. Although cinnamon buns are eaten as a dessert, some people like to have them with their coffee for their breakfast (I know its not a particular healthy meal but is your scale going to castigate you for just this once?).
For this recipe, you will need:
- 4 cups of all purpose flour
- 1 tablespoon of active dry yeast
- 1 cup of warm orange juice or water
- 1/2 cup of sugar
- 1/3 cup of polyunsaturated spread
- 1 teaspoon of salt
- 2 eggs
Dissolve the yeast in warm juice and set aside for 5 minutes until foamy.
Combine sugar, spread, eggs and salt. Stir in flour and yeast mixture. Turn the dough out onto a lightly floured board and knead until smooth. Sprinkle lightly with flour, as needed, to keep dough from sticking (dough should be slightly sticky). Add as little flour as possible; the more flour that is added, the heavier the bread will be, and the goal is to have very light bread, so if the dough is sticking rub a little oil on your hands.
Place in a lightly greased bowl and turn once to grease top. Cover, let rise in a warm place free from draft about one hour or until dough has nearly doubled in size.
Punch down, and roll the dough on a clean surface lightly dusted with flour. Roll out to a rectangle shape until it is approximately 21 inches long and 16 inches wide by 1/4″ thick. If dough begins to resist, stop working and allow it to rest for 15 minutes.
Preheat oven to 400°F. While oven is preheating, mix ingredients for filling.
For the filling, you will need:
- 1 cup of brown sugar
- 2 tablespoons of cinnamon
- 1/3 cup of canola oil
Mix brown sugar, cinnamon, and oil in a small bowl till dissolved. Roll dough out on a floured surface into a 12 inch rectangle. Spread cinnamon mixture evenly on the dough. Starting from the long side, begin rolling the dough down to the bottom edge, jelly roll style. Cut the rolled dough into 1 3/4″ slices and place into a lightly greased baking pan, allowing about 1 inch space between each. Put the rolls into a warm place and allow to rise again until nearly double in size (approximately 30 minutes). Bake for 10 to 15 minutes or until lightly golden.
For the icing, you will need:
- 1 1/2 cup of powdered sugar
- 2 teaspoons of water or lemon juice
In a bowl, whisk powdered sugar and water. If too thick, add a bit more water. If too thin, add a bit more powder. Drizzle over cooled cinnamon buns.
Yields 8-10 buns