Source: The Baker's Catalog
Makes 15 servings.
Preparation time: 3:30 hours
Tips: Potato flour adds softness to these buns.
Try without icing.
Soft Cinnamon Buns
Ingredients
Preparation
1 1/2 cups pie and pastry blend flour, see note 1
1 1/2 cups unbleached flour
1 teaspoon vanilla
2 tablespoons dry milk
1 tablespoon granular lecithin, see note 2
1/4 cup potato flour
3 tablespoons sugar
1 1/4 teaspoons salt
2 teaspoons active dry yeast or instant yeast
3 tablespoons butter
3/4 to 1 cup water, less in summer, more in winter
1/2 egg, beaten
1. Mix and then knead together all the dough ingredients by hand, mixer or bread machine until you have made a very soft, smooth dough.
2. Allow the dough to rise covered, for 1 hour; it won't rise much, but will become puffy.
3. Roll the dough into a thin 20x12-inch rectangle. Brush with the remaining beaten egg, and sprinkle with the sugar and cinnamon, which you have whisked together. Starting with the long edge, roll the dough into a log; seal the ends and edge, and cut it into about 15 pieces using a strong string. Place the pieces in a lightly greased 9"x13" baking pan or two 9"x9" round cake pans. Cover the pans and let the buns rise for 2 hours; they won't double in size, but will become puffy.
4. About 30 minutes before baking time, pre-heat oven to 350F degrees.
5. Bake the buns in 350F degree oven for 20 to 23 minutes, or until they are golden brown. Remove them from the oven and brush with melted butter, if desire, and/or ice them with powder sugar icing (see note 3).
NOTES : 1) If not available, use 3/4 cup unbleached flour and 3/4 cup cake flour
2) Granular lecithin helps retain moist and softens on bread without adding more fat.
3) Powder sugar icing: mix 1 cup powdered sugar, 1 teaspoon of vanilla extract and enough milk (about 2-3 tablespoons) to make a smooth icing that will easily spread over warm buns.
FILLING:
1/2 egg, beaten
1/3 cup granulated sugar
1 tablespoon cinnamon
