Giant cinnamon buns are a type of pastry that is typically made with a dough that is rolled out and then filled with a cinnamon and sugar filling. The dough is then rolled up, cut into individual buns, and baked.
ICING2 cPOWDERED SUGAR2 tb WATER ( 2 TO 3 TB )3 tb SOFT BUTTER HEAT THE MILK WITH THE SHORTENING, SALT AND 1/2 CUP SUGAR.
HEAT UNTILSHORTENING MELTS BUT DON'T BOIL.
LET COOL TO TEPID, THEN WHISK IN EGG ANDVANILLA.
DISSOLVE YEAST IN WATER WITH 1 TEASPOON SUGAR.
COMBINE 3 1/2 CUPSFLOUR WITH YEAST AND MILK MIXTURES TO FORM A RAGGED DOUGH.
TURN THIS DOUGHOUT ON A LIGHTLY FLOURED SURFACE.
CLEAN AND BUTTER THE BOWL.
KNEAD DOUGH 8MINUTES, UNTIL SMOOTH AND ELASTIC.
RETURN TO BOWL.
COVER AND LET RISE, INA WARM PLACE, UNTIL DOUBLED IN SIZE.
PUNCH DOWN, ROLL OUT TO 1/4 INCHTHICK ON A LIGHTLY FLOURED BOARD.
BRUSH WITH MELTED BUTTER.
MIX REMAININGSUGAR AND CINNAMON AND SPRINKLE OVER THE DOUGH.
ROLL UP LIKE A JELLY ROLL.
CUT 1 1/2 SLICES, USING A SHARP KNIFE.
PLACE CUT SIDE UP ON A GREASEDBAKING SHEET, COVER AND LET RISE ABOUT 45 MINUTES.
BAKE AT 325 DEG F.
FOR25 MINUTES OR UNTIL LIGHT GOLDEN BROWN.
REMOVE TO A WIRE RACK.
MAKE ICINGBY BLENDING POWDERED SUGAR, BUTTER AND ENOUGH WATER TO MAKE A RUNNYCONSISTANCY.
DRIZZLE OVER WARM ROLLS.
Ingredients
Directions
ICING2 cPOWDERED SUGAR2 tb WATER ( 2 TO 3 TB )3 tb SOFT BUTTER HEAT THE MILK WITH THE SHORTENING, SALT AND 1/2 CUP SUGAR.
HEAT UNTILSHORTENING MELTS BUT DON'T BOIL.
LET COOL TO TEPID, THEN WHISK IN EGG ANDVANILLA.
DISSOLVE YEAST IN WATER WITH 1 TEASPOON SUGAR.
COMBINE 3 1/2 CUPSFLOUR WITH YEAST AND MILK MIXTURES TO FORM A RAGGED DOUGH.
TURN THIS DOUGHOUT ON A LIGHTLY FLOURED SURFACE.
CLEAN AND BUTTER THE BOWL.
KNEAD DOUGH 8MINUTES, UNTIL SMOOTH AND ELASTIC.
RETURN TO BOWL.
COVER AND LET RISE, INA WARM PLACE, UNTIL DOUBLED IN SIZE.
PUNCH DOWN, ROLL OUT TO 1/4 INCHTHICK ON A LIGHTLY FLOURED BOARD.
BRUSH WITH MELTED BUTTER.
MIX REMAININGSUGAR AND CINNAMON AND SPRINKLE OVER THE DOUGH.
ROLL UP LIKE A JELLY ROLL.
CUT 1 1/2 SLICES, USING A SHARP KNIFE.
PLACE CUT SIDE UP ON A GREASEDBAKING SHEET, COVER AND LET RISE ABOUT 45 MINUTES.
BAKE AT 325 DEG F.
FOR25 MINUTES OR UNTIL LIGHT GOLDEN BROWN.
REMOVE TO A WIRE RACK.
MAKE ICINGBY BLENDING POWDERED SUGAR, BUTTER AND ENOUGH WATER TO MAKE A RUNNYCONSISTANCY.
DRIZZLE OVER WARM ROLLS.