So I decided to bake in my new kitchen - I've actually missed it and my kids have missed it too - as was evidenced by the rapid disappearance of the cinnamon bun!
I saw a recipe on Facebook and my friend, Damaris, shared it and recommended it - and if she does then it must be good!
I made some adjustments to the recipe but I still want to shout Kudos to Renee Furman who, I believe, intially posted this recipe.
The cinnamon buns pictured were baked close to Thanksgiving and so I had leftover canned pumpkin and researched how I could incorporate that into these buns. Basically it substitutes your oil out - awesome!
Here are the ingredients that I used:
PREHEAT OVEN: 400' regular oven, 375' convection
Mix and let sit for 15 minutes (I used instant yeast and have never let that sit before but i tried it - i think it was a good idea!)
3 1/2 cups warm water
3/4 cups sugar
1/3 cup pumpkin
1/4 cup oil (a little less - use the rest later when you are sopping up the flour at the bottom of the bowl) (the intial recipe was 1/2 cup oil)
5 TBSP instant yeast
1 TBSP salt (I usually add this with the flour)
10 cups of flour
MIX together for 10 minutes and then let sit for 10 minutes.
IN THE MEANTIME:
Enjoy a lovely glass of wine - or if you are still waking up, perhaps a rum and coke... no no - not me - but it might work for you.
1 cup brown sugar
1 Tbsp cinnamon
(Soak some raisins in hot water if you like those in your buns. Drain well before sprinkling.)
OIL counter (don't use flour - again, this was new to me)
DUMP out dough
DIVIDE in half
PRESS on half into rectangle (this is also the hard part - I think I rolled out my dough to about 1/4")
SPREAD with 1/4 cup melted butter
SPRINKLE 1/2 the brown sugar mixture on top
THIS IS YOUR RAISIN MOMENT if you so choose
ROLL up the long end - tight but not too tight (love that hey?) sort of like buying jeggings... tight but not too tight... I've never bought jeggings - but when i see people who have... that looks like the philosophy they used!!
DIVIDE it into12 rolls and place on greased cookie sheet. I have them not touching on a cookie sheet.
REPEAT with other half of dough
LET RISE about 10 minutes
BAKE for about 12-15 minutes (depends on your oven).
Make your icing how you like it - I used 1/2 cup melted butter - a dash of salt, a couple tsp vanilla and then icing sugar to create a lovely texture