Cinnamon Buns
Instructions:
- Warm dough, filled with cinnamon, topped with freshly made sweet glaze frosting. A delicious and irresistible treat.
- 1 cup 110 degree water
- (2) .25 oz. pkts.- active dry yeast
- 2 1/2 cups + 1 teaspoon granulated sugar - divided
- 1 cup warm milk
- 2 1/3 cup melted margarine - divided
- 2 teaspoons salt
- 2 eggs - slightly beaten
- 8 cups all-purpose flour
- 3 tablespoons ground cinnamon
- 1 1/2 cups chopped walnuts or pecans
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon maple extract
- 6 tablespoons hot water
- Dissolve yeast and 1 teaspoon sugar in warm water; set aside.
- In a large bowl, mix 2/3 cup sugar, milk, 2/3 cup margarine, salt, and eggs; stir and add to yeast mixture.
- Add half the flour and beat until smooth.
- Stir in enough of the remaining flour until dough is slightly stiff.
- Turn out onto a well-floured board and knead for 8 minutes.
- Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, 1 - 1 1/2 hours.
- Punch down dough and let rest for 5 minutes.
- Roll dough out on floured surface into a 15\" X 20\" rectangle.
- Brush 1/2 cup melted margarine over dough.
- Mix together 1 1/2 cups sugar and cinnamon; sprinkle over dough.
- Sprinkle with nuts, if desired.
- Roll up dough and pinch edge together to seal.
- Cut the roll into 12-15 slices.
- Coat bottom of a 13\" X 9\" X 2\" baking pan with 1/2 cup melted margarine, then sprinkle with 1/3 cup sugar.
- Place cinnamon roll slices close together in pan - cover pan and allow to rise in a warm place for 45 minutes.
- Bake in a 350 degree oven for 25-30 minutes, or until golden brown.
- Stir together 2/3 cup melted margarine, powdered sugar, and extracts.
- Stir in hot water, 1 tablespoon at a time, until glaze reaches desired spreading consistency.
- Spread prepared icing over slightly cooled rolls.
- Serves 12-15