makes 16 or so
Prep time: 30 minutes
Rise time: 1 1/2 hours
Bake time: 15 minutes
(milk: .08, sugar: .05, butter: .25, egg: .10, flour: .35, butter: .30, sugars: .15)
1/2 C milk
1/2 C hot water
1 Tbsp yeast
1/4 C sugar
1 tsp salt
3 Tbsp butter, extremely soft or melted
3-4 C all-purpose flour
4-6 Tbsp butter
1/4 C brown sugar (I used dark)
1/2 C white sugar
1/2-1 Tbsp cinnamon
Soften butter in a bowl. Add milk and hot water. Stick your finger in. It should be warm, but not hot (about 110 degrees if you're using an instant read thermometer). If it's cold, pop it in the microwave for a few seconds (start with 10 seconds; if you get it too hot, you're going to have to let it cool before adding the yeast and I'm sure you don't want more delay in your cinnamon bun consumption). Add yeast, sugar, and salt. Mix. Add egg and mix. Add 2 C flour. Mix. Add another cup flour. Mix. If it's stiff enough, turn it out to knead. If not, add another 1/2 C flour and turn it out to knead. Knead it for several minutes until it's soft and pillowy like a mother's bosom (not hard and not gloppy, thank you very much).
Put it back in the bowl, cover it with a dish towel or plastic wrap and let it rise in a warm place until doubled (about 1 hour).
Once ready, punch it down. Then roll it out on a well floured surface. It should be, oh, a quarter of an inch, or so thick.
Melt your butter. Pour it out on the flat dough and spread it around with your fingers.
Combine the sugars and cinnamon and sprinkle it onto the butter. Once sprinkles, I use my already messy hand to smear it around so it's even. Sprinkle on some chocolate chips if you struggle with gluttony.
Roll it long-ways--as in so your roll is long and not short. Cut it into 1 1/2 in buns (or use dental floss method described above).
Place buns on well greased cookie sheet or in a 9x13 inch pan so they're just barely touching.
Cover with a dish towel and let rise until cozy--about 20-30 minutes.
Bake at 375 for 12-15 minutes or until getting golden on top.
Frost if desired.
Best Ever Cream Cheese Frosting
from The New Best Recipe Cookbook
Prep time: 10 minutes
(cream cheese: 1.00, sugar: .20, butter: .35)
1 package cream cheese, softened
5 Tbsp butter, softened
1 Tbsp sour cream
1 1/4 C powdered sugar
1/2 tsp vanilla
Beat together cream cheese, butter, and sour cream. Beat in powdered sugar and vanilla.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com