In the November 7 issue of The Haldimand Press, Kerry J Newstead reported on the Cayuga Women’s Institute’s Holiday Brunch Workshop. I just happened to be a participant at the workshop. The Institute ladies readily agreed to share their recipes.
I had heard so many good things about Marg Wilson’s cinnamon buns, so I was eager to hear what she had to say. You do have to commit some time to make these buns – but let me assure you, it is worth it! Marg stressed that temperature is very important. Try to keep things warm – not too hot and definitely not too cool. I will share more delicious recipes from the workshop next week, so stay turned! Enjoy!
Cinnamon Buns
Start by scalding the following:
- 2 cups milk
- 1/3 cup shortening (Crisco was used)
- 4 tablespoons granulated sugar
- 1 tablespoon salt
I use a double boiler for this. Heat only until you see small bubbles around the edges of the milk. Remove from heat and cool until lukewarm.
Next dissolve 2 teaspoons granulated sugar in 1 cup warm water. Stir in 2 tablespoons dry active yeast (2 packages). Let sit for 10 minutes
Other ingredients:
- 5 to 6 cups of all-purpose flour
- ½ cup butter melted
- Brown sugar
- Cinnamon
Greased large cookie sheet or two smaller ones as this makes 30 buns
After you have prepared the milk mixture and the yeast has sat for 10 minutes, combine the yeast and the milk in a large bowl. Add about 2 1/2 cups of flour and mix well. Continue by adding about ¾ cup of flour at a time and mixing it well. You want the dough to come together and not stick to your hands. Aim for the “stickiness of a postage stamp”. Once that is complete, turn the dough onto a board and cover with a clean tea towel to rest for 10 minutes in a warm place.
Next knead the dough until it is smooth – “smooth as a baby’s bottom” – and elastic. Knead for 10 minutes or 50 times. If it starts to get sticky add 1 tablespoon of flour to the board and work it into the dough. Once completed, shape into a smooth ball. Place in a large bowl that has been greased on the inside. Cover with a tea towel and let rise in a warm place for 20 minutes. (I turn on the electric oven to 150°F for 30 seconds and then turn it off. Place bowl inside oven.)
After 20 minutes, divide dough in half. Roll or pull each piece into a 15” x 8” rectangle. Use ¼ cup melted butter for each and spread over the dough. Sprinkle generous amount of brown sugar over the butter. Sprinkle a generous amount of cinnamon over it. Roll up into a tight jelly roll, lengthwise. Cut each roll into 15 equal portions. Place in rows on the cookie sheet. Pinch the dough if it starts to unravel. Cover with tea towel and set in a warm place to let rise until double in size or for only 20 minutes.
Glaze:
Icing sugar (about half a 1kg bag)
Milk
Bake in 375°F for 10 to 12 minutes. Watch for golden brown colour. Remove from the oven. Mix the icing sugar with milk to create a thick but easily spread glaze. Brush on the warm, baked cinnamon rolls.
YUM!!
