Cinnamon Buns

This recipe was scaled down from my mom’s recipe that makes 36 large cinnamon rolls! This recipe will make 9-10, which is just enough in my opinion.

Makes: 9-10 rolls

For the dough (part 1):

3.7 fl. ounces (110ml) milk

1/4 cup (53g) sugar

1/16 cup (20g) butter

1 teaspoon rapid rise yeast

2 Tablespoons (31ml) water

1 egg

For the dough (part 2):

1/8 teaspoon salt

2 cups (250g) all-purpose flour

For the dough (part 3):

1/4 cup (62g) unsalted, soft butter (divided into 1/3rds)

For the filling:

1/16 cup (14g) soft butter

1/8 cup (25g) sugar

1/8 cup (25g) brown sugar

1 teaspoon cinnamon

For the topping:

1/4 cup (50g) brown sugar

1 Tablespoon honey

1/8 cup (28g) soft butter

1/2 teaspoon cinnamon

nutmeg

Method:

1. In a small saucepan over low heat, scald the milk, butter and sugar. Cool to lukewarm.

2. In a food processor, place the cooled, scalded milk, yeast, water, and 1 egg. Blend for 5 seconds.

3. Next add the salt and flour to the food processor and blend until the mixture forms a ball. Add additional flour by 1/4 cup increments if needed. Let dough rest 5 minutes.

4. Roll out the dough into a 12”x18” rectangle, 1/2” thick.

5. Spread 1/3 of the butter over the center of the dough.

6. Fold the bottom 1/3 of the dough to the center third of dough, and spread 1/3 of the butter over this part of the dough.

7. Fold the top 1/3 of the dough down to the center third of dough, and spread the remaining 1/3 of the butter over this part of the dough.

8. Roll the dough out again into a 12”x 18” rectangle, 1/2” thick.

9. Place the dough into a greased bowl, cover and allow to rise in a warm place until doubled, about 1 hour.
   Punch down the dough, and place in a sealed container and refrigerate for 6+ hours.

10. In a small bowl combine the ingredients for the topping. Spread this evenly over the bottom of a 9-inch square baking pan.

11. Combine the ingredients for the filling.

12. Meanwhile, roll out the refrigerated dough into a 10”x12” rectangle.

13. Spread the filling evenly over the dough. Roll up like a jelly roll, starting with the 12” side. Cut into 9, 1 1/4” slices.

14. Place 9 slices, in each pan. Cover and let rest until doubled in size, about 45 minutes.

15. Bake 350F/180C for 20-25 minutes. Cool 1 minute and invert onto a wire rack.