Giant Cinnamon Buns Recipe

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Giant Cinnamon Buns Ingredients

DOUGH

1 cup milk
2 tbsp vegetable shortening
1 tsp salt
1 cup sugar, divided
1 each egg, beaten
1 tsp vanilla
1 package dry yeast
1/4 cup warm water
4 1/2 cup flour
3 tbsp melted butter
2 tsp cinnamon

ICING

2 cup powdered sugar
3 tbsp soft butter
2 tbsp water ( 2 to 3 tb )

A Recipe for
Giant Cinnamon Buns

When baking, follow directions. When cooking, go by your own taste.
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Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

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Giant Cinnamon Buns

Food Tip
Try basting or searing beef with stock or broth instead of oil.

Giant Cinnamon Buns Directions

HEAT THE MILK WITH THE SHORTENING, SALT AND 1/2 CUP SUGAR. HEAT UNTIL
SHORTENING MELTS BUT DON'T BOIL. LET COOL TO TEPID, THEN WHISK IN EGG
AND VANILLA. DISSOLVE YEAST IN WATER WITH 1 TEASPOON SUGAR. COMBINE 3
1/2 CUPS FLOUR WITH YEAST AND MILK MIXTURES TO FORM A RAGGED DOUGH.
TURN THIS DOUGH OUT ON A LIGHTLY FLOURED SURFACE. CLEAN AND BUTTER
THE BOWL. KNEAD DOUGH 8 MINUTES, UNTIL SMOOTH AND ELASTIC. RETURN TO
BOWL. COVER AND LET RISE, IN A WARM PLACE, UNTIL DOUBLED IN SIZE.
PUNCH DOWN, ROLL OUT TO 1/4 INCH THICK ON A LIGHTLY FLOURED BOARD.
BRUSH WITH MELTED BUTTER. MIX REMAINING SUGAR 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 GREASED BAKING SHEET,
COVER AND LET RISE ABOUT 45 MINUTES. BAKE AT 325 DEG F. FOR 25
MINUTES OR UNTIL LIGHT GOLDEN BROWN. REMOVE TO A WIRE RACK. MAKE
ICING BY BLENDING POWDERED SUGAR, BUTTER AND ENOUGH WATER TO MAKE A
RUNNY CONSISTANCY. DRIZZLE OVER WARM ROLLS.

Serves: 8

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Giant Cinnamon Buns Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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