Cinnamon Buns

In keeping with the tradition of our ancestors, I find it easy to designate certain days to certain chores based on our schedule both within our home school and the community. Tuesday is baking day, the day when I am in the kitchen for a good part of the day. On a typical Tuesday I make one bread items like white bread, or buns etc. I will also make one treat item such as muffins, cookies or brownies. And then I often make something else such as macoroni salad, tuna salad or egg salad that we can store in the fridge and eat over the next week.



Today I decided to make cinnamon buns and french baguettes. I always make double or triple batches at once to save energy and time. It saves on my hydro bill to turn the stove on and leave it on throughout the morning while I pop one thing in and then the next never having to wait for the oven to preheat once it has reached the required temperature.

My cinnamon bun recipe using a yeast dough, which I love. If left to rise for a good long time the dough comes out light and fluffy.


My Cinnamon Bun recipe...

In a small bowl combine 1 cup of luke warm water with 3 teaspoons of yeast. Stir and set aside.

In a large bowl measure out 3 and 1/3 cups of flour, 2 tablespoons butter/margerine, 1 egg, 1/4 cup of sugar and 1 tsp of salt. Mix the ingredients and then add in yeast/water mix.

I like to use my hands to mix my dough just as if were a bread recipe. The cinnamon buns will have a slightly stickier texture but should pull away from the sides of the bowl like bread dough.

Let rise for an hour. Then roll out with a rolling pan on to a lightly floured surface. You will want to make an oblong shape so it will roll nicely into a long tube for lots of buns. Once rolled out to about 1/2 inch thickness, make your cinnamon spread.


A good friend and former pastry chef gave me this to try and I love it: Take 4 tables spoons of butter/margerine and mix with a spoon until smooth. Add two or three tablespoons of sugar and 1 to 2 teaspoons of cinnamon. Mix it all together and then spread over your dough.



Then roll the dough into a tube/yule log-like shape. Cut the buns evenly and place the cut buns with the swirl up into greased square or rectangle cake pan. Place the buns close but not touching. The buns will rise further and expand to fill the space.



Bake at 350F for about 20 minutes or just until turning brown. Remove from stove and let cool before adding icing. Icing Recipe: 1 cup of icing sugar, tablespoon of margerine, and 2 or 3 tbsp of warm water from tap. Mix until you reach desired consistency and then drizzle over cooled cinnamon buns. Enjoy!