Cinnamon Buns

If you’re as busy as I am, then these are great for breakfast. Just bake up a batch, refrigerate and grab in the morning.

You will need:

2 envelopes yeast

1/2 cup very warm water

1 tsp sugar

1/2 cup milk

1/2 cup sugar

1 1/2 tsp salt{{more}}

1/4 cup (1/2 stick) butter or margarine

2 eggs

4 1/2 cups flour

Filling

1/2 cup (1 stick) butter or margarine softened

1 cup firmly packed brown sugar

1 tsp ground cinnamon

Method.

Sprinkle yeast into water. Stir in 1 tsp sugar and allow to stand 10 minutes until mixture begins to foam. Heat milk, remaining sugar, salt and butter in a medium size saucepan, just until butter melts. Pour into a large bowl, and allow to cool slightly. Whisk in eggs until well blended. Stir in foaming yeast. Beat in 2 cups of flour until smooth; stir in enough of remaining flour to make soft dough. Turn dough out onto a lightly floured surface; knead until smooth and elastic about five minutes, using only as much flour as needed to keep dough from sticking. Place dough in a large bowl, turn over to bring greased sides up. Cover and let rise in warm place 1 1/2 hrs or until double in bulk. Making filling by combining softened butter and brown sugar until well blended; stir in cinnamon. Divide dough in half, roll out to a 15×9” rectangle on a lightly floured surface. Spread half of filling over dough. Roll up jelly roll fashion, starting with short end. Cut into nine equal slices.

Place cut side down in buttered 8x8x2” baking pan. Repeat with remaining dough and filling to make second pan of buns. Cover pans, let rise in a warm place 45 minutes or until double in bulk. Preheat oven to 375. Bake for about 15 – 25 minutes or until tops are lightly brown. Remove from pan while hot and place on wire rack over wax paper.