Cinnamon Buns – Just Like Grandma Lees


I found while looking for a cinnamon roll recipe I could make in a food processor.

Being a short cut kind of person (Type A – No wasted time) I don’t mess around with all the kneading and stuff (I used to use my food processor, but have even simplified things more by making the dough in my breadmaker on the dough setting – just make sure the yeast and the salt don’t come into contact and you are good to go.

For those of you who used to work with me in Pitt Meadows (the days of the takeout order from Grandma Lees) these cinnamon buns are as good if not better just due to the sheer fluffiness of them when baked and hot out of the oven.  They come the closest I’ve ever had to light as cotton candy.  This is courtesy of Laura Jeffries.   I do not use her Frosting though.  I have an alternate cream cheese version that is heavenly and included at the end of the recipe.

Ingredients

  • 2 packages yeast, (1/2-ounce or 2 scant tablespoons)
  • 1/2 cup hot water
  • 1 tablespoon sugar
  • 1/2 cup butter
  • 3/4 cup milk (warmed)
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon salt
  • 4 1/2 cups flour

Directions

Dissolve 2 packages of yeast in 1/2 cup of hot water (test on wrist to make sure water is not too hot) and 1 tablespoon of sugar. Let sit.

Melt the 1/2 cup of butter and combine with 3/4 cups of warm milk (can be warmed on stove or in microwave, test on wrist to make sure milk is not too hot). Using an electric mixer with a dough hook or a food processor with dough blade, mix dissolved yeast and butter/milk mixture on low. Slowly add 1/2 cup of sugar, then 1 egg. Add salt and 2 cups of flour on low, blend until smooth. Slowly add 1/2 cup at a time, the other 2 to 2 1/2 cups of flour.

Put dough onto floured counter top. Knead dough until it doesn’t stick to your hands (don’t over kneed or add too much flour).

Place in a greased bowl. Cover with damp cloth and let rise for 45 minutes to 1 hour, until it doubles in size. (Tip, let it rise in oven where the air and temperature is consistent).

Remove from bowl and place on a floured counter. Roll out in a 12 by 24-inch (approximately) rectangle, not too thin. Spread 1/2 cup butter over dough, sprinkle with 1 1/4 cups of brown sugar (evenly), sprinkle with 1/4 cup of granular sugar (evenly), and sprinkle 2 tablespoons (or as much as you desire) of cinnamon (evenly).
Roll dough into a log. Cut into thumb-width slices or 1 1/2-inch widths.

Place in round or foil pan. Put back in oven to rise to desired height. Remove from oven after they have risen.

Preheat oven to 350 degrees. Only bake on one rack, center of oven (4 pans fit nicely). Set timer for 15 minutes, then watch for desired brown-ness. Remove from oven – let cool.

Cream Cheese Icing

  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 1 1/2 teaspoons milk
  • 1/2 teaspoon vanilla

 

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