The Quintessential Cinnamon Bun….is your mouth watering?

Classic Cinnamon Buns

If you have a bread machine, making these are pretty easy.  All you need is time.  Great cinnamon buns are yeast risen and soft, moist and tender…melt in your mouth.  These ones are all of the above and more… they never disappoint.  Well worth the time waiting for rising times and for the bread maker to make the dough.  Use a good quality margarine like Becel, margarine is what helps the buns turn out soft and light.  Total time from start to finish is about 3 hours.

Dough:

1 1/8 cup water

1 large egg

2 tbsp. soft margarine

¼ cup sugar

2 tbsp. skim milk powder

1 tsp. salt

3 ½ cups all purpose flour

1 tbsp. bread machine instant yeast

Cinnamon Paste:

1 large egg

½ cup brown sugar

½ cup icing sugar

2 tbsp. cinnamon

2 tbsp all purpose flour

½ cup margarine or butter if you prefer

1 tbsp maple syrup (can substitute corn syrup)

1 cup moist/soft Thompson seedless raisins (optional) to scatter on top of cinnamon paste

(if your raisins are dry, soak in some warm water before you need them, then drain and dry on a paper towel)

Program the bread machine for the dough cycle and load ingredients beginning with all the wet ingredients and ending with the yeast.  While the machine is making your dough, make the cinnamon paste by combining all the ingredients in a medium bowl and mix well to combine.    When the dough is ready, remove to a lightly floured surface.  Roll dough into a 10×24 inch rectangle and spread with cinnamon paste and scatter the raisins if using.  Beginning at a long end, roll up jelly roll fashion.  Cut into 15 buns and arrange on a parchment lined jelly roll pan (cookie sheet with sides) or a 9×13 cake pan.  Let rise until doubled in size,  20-30 minutes.  Bake in a preheated 350° oven for 23-30 minutes depending on your oven… let cool for 10 minutes then ice with the glaze.  While these are cooling, make the icing, put on the coffee or make a pot of tea and get ready !

Icing:

1 cup of icing sugar

½ tsp. vanilla

½ tbsp soft butter

1-2 tbsp. light cream or milk

Combine ingredients in a small mixing bowl and stir well to combine.  The icing should be the consistency of thick-ish but still runny icing.  Spoon into a sandwich back and clip one corner and pipe onto slightly cooled, but still warm buns.    Enjoy…and try to eat just one…I bet you can’t do it.

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