November 26, 2012

Grandma's Recipe: Cinnamon Buns

Life with food allergies has meant changing the way I cook and finding replacements for the things I used to be able to eat.  One family tradition that I haven't been able to participate in is the eating for my Grandma's cinnamon buns every Christmas morning.  It's her Grandma's recipe (so my great-great Grandma's).  The original recipe uses a hot roll mix--but every hot roll mix I've found includes some time of milk.  So after much searching, my mom and I found a sticky bun recipe in the December 2008 issue of Cooking Light.  I just took the dough recipe and then used my Grandma's recipe for the rest.

Here's what the finished product should look like...

To make the dough:

2 tablespoons granulated sugar
1 package dry yeast (about 2  1/4 teaspoons)
2/3 cup warm water (100 to 110 degrees)
3 tablespoons melted butter
1 and 3/4 cups of flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg

1. Dissolve granulated sugar and yeast in 2/3 cup warm water in a small bowl; let mixture stand 5 minutes.  Stir in 3 tablespoons melted butter.
2. Combine 1 and 1/2 cups of flour with salt, and nutmeg in a large bowl, stirring with a whisk.  Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Place dough in a large bowl (make sure dough is lightly coated with flour all the way around to prevent from sticking). Cover and let rise in a warm place, free from drafts,1 hour or until doubled in size.

The recipe says that this is their all-purpose Bakery Dinner Rolls dough.  The dough is SO light and fluffy-Grant and I will definitely be making these soon.

To make the Cinnamon Buns:

6 oz of butter (1 and a half sticks)
16 oz light brown sugar
maple syrup (about 3/4 of a cup)
1 cup raisins
3/4 cup to 1 cup finely chopped walnuts
cinnamon

1. Melt 1 and a half sticks of butter.

2. Roll out the dough into a very big rectangle.

3. Pour enough butter into a 9 by 13 pan or two 8 by 8 pans to cover the bottom. Pour the rest of the butter on top of the rolled out dough.  Spread the butter on the dough.

4. Spread the brown sugar on top of the dough and work into the butter.  Put a little sprinkled brown sugar on top of the butter in the pan.  This will be the topping when you turn the buns out of the pan after they are cooked.

5. Sprinkle cinnamon over brown sugar mixture on dough. Pour maple syrup in circles over dough. Sprinkle raisins and walnuts over the top of dough.

6. Roll the dough into a long roll.  Cut into 1 and a 1/2 inch segments.  Put in pan to bake leaving enough room to rise.

7. Bake for 15 minutes (or until golden brown) at 375 degrees.

8. Take out of oven and let sit for 5 minutes.

9. Flip pan over onto serving dish.  Enjoy!

And yes, they're about 415 calories each.  But I promise, it's totally worth it.

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