This is not really a new recipe, but I thought I'd share this method - just a different twist to the regular cinnamon bun. The grandkids declared them awesome!
- 6 tablespoons butter
- 1/2 cup milk
- 1/2 cup ice cold water
- 2 eggs
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3 1/4 - 3 1/2 cups flour
- 1 1/2 tablespoons instant yeast
- 2 tablespoons butter, melted
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon soft margarine
- 1 cup icing sugar
- milk to make a smooth, runny consistency (start with 2 tablespoons)
- Scald milk with the butter (to melt) and then add cold water to cool it down.
- In mixing bowl, beat eggs and sugar. Add salt.
- Stir in warm milk and butter. If it's still quite hot, start with just a tad at a time while stirring.
- Add flour, one cup at a time, mixing one cup with the yeast.
- Knead until soft and you can shape it into a ball.
- Cover the bowl and let rise until double in size, about 45 minutes.
- Roll dough out into a rectangular shape ( about 18 x 10 inches) on lightly floured surface.
- Spread with melted butter and sugar/cinnamon mixture.
- Roll up, starting on longer side. Cut into 12 slices. (in half, in half again and then each quarter into three)
- Prepare muffin tins with parchment paper cups or spray.
- Take each bun and push up the center from underneath, while you pinch the bottom to shape it like a tulip. ( you can also unroll and re-roll to make a stepped, tower look.)
- Place into muffin tins, cover loosely with plastic bag and let rise 30 - 45 minutes.
- Bake at 350° F for 18 - 20 minutes.
- Drizzle with icing when almost cooled off. Yields 12 large muffin/buns.