Cinnamon Buns

First of many batches!

Cinnamon Buns
Makes 12 large buns

Rolls:

• 2 eggs, beaten
• 1-1/2 cups warm water
• 2-1/4 teaspoons (1 envelope) active dry yeast
• 1/2 cup nonfat dry milk powder
• 1/4 cup granulated sugar
• 1/4 cup canola oil (I used Crisco)
• 4-1/2 cups all-purpose flour, plus extra for dusting, divided
• 1-1/2 teaspoon salt
• cooking spray
• 4 tablespoons unsalted butter, very soft but not melted
• 1/2 cup light brown sugar, packed
• 2 teaspoons cinnamon

Glaze:

• 1 cup powdered sugar
• 1 teaspoon vanilla
• Milk to make a spreadable consistency

Bun Directions:

1. In a large mixing bowl, whisk together eggs, 1-1/2 cups water, yeast, dry milk, sugar and oil. Using a stand mixer with a paddle attachment, or, if mixing by hand, a wooden spoon, add 3 cups flour and mix well. Add salt.
2. Add 1 more cup flour, then begin kneading with a dough attachment. If by hand, scrape the dough onto a lightly floured counter and, using a bench scraper, reach under the dough, lift it and fold it over itself.
3. For either method, repeat this motion while gradually adding the remaining 1/2 cup flour until it is fully incorporated. Resist adding more flour. The dough will be very soft, but easier to handle once it's risen.
4. Place the dough into a clean bowl coated with cooking spray. Cover with plastic wrap and let rise in a warm, draft-free place until doubled, about 1 to 2 hours.
5. Turn dough out onto a surface dusted generously with flour. Roll into a rectangle 12 inches wide and 18 inches long. Spread softened butter evenly over the dough, leaving a 1/2-inch border at the top edge. Sprinkle brown sugar and cinnamon evenly over butter. Working from the widest side, gently roll up the dough into a jellyroll shape as snugly as possible, pinching the border to seal the roll.
6. Spray a 9 x 13 pan, preferably non-stick, with cooking spray. Mark the dough into 12 even pieces, each 1-1/2 inches wide (note: to use 2 cake pans as in the picture, mark the dough into 14 even pieces). Using a 12 inch length of dental floss, work the floss under the dough, then criss-cross the ends and pull, making a clean cut through the dough. Place each bun on its side in the pan. Cover with a cloth and let rise until doubled, about 1 hour.**
7. Preheat the oven to 350 degrees. Bake for 30 to 35 minutes, or until golden Drizzle with glaze and serve warm. (note: these reheat well in the microwave, 20-30 sec.)

**Note: To have warm buns first thing in the morning, tightly cover the pan with plastic wrap and place in the refrigerator overnight to rise slowly, although no longer than 12 hours. The next morning, take the buns out of the fridge an hour before you plan to serve them. Replace the plastic wrap with a clean towel and let the buns sit for a half-hour in a warm spot to take off the chill while the oven preheats, then bake.

Glaze Directions:
For the glaze, stir together the powdered sugar and vanilla and add milk 1 teaspoon at a time, until the glaze spreads easily.l

Variation on a bun:
Here's an alternative method for shaping buns using muffin tins, should you be interested in a smaller cinnamon bun that doesn't have to be pulled apart from the others. It uses slightly more filling. This will make 24 muffin-sized buns.

1. Turn risen dough out on to a surface generously dusted with flour. Divide dough in half, returning one of the halves to the bowl. Roll the piece of dough into a rectangle 9 inches wide and 12 inches long. Spread 3 tablespoons very soft butter over the surface, leaving a 1/2-inch border at the top. Then sprinkle evenly with 1/3 cup packed brown sugar & 1 teaspoon cinnamon.
2. Working from the bottom, gently roll up the dough into a jellyroll shape as snugly as possible, pinching the border to seal the roll.
3. Spray the cups of a muffin tin with cooking spray. Slice buns into 12 even pieces (1 inch wide) and place in muffin cups.
4. Repeat with remaining dough.
5. Cover pans with a cloth and let rise until doubled, about 45 minutes.**
6. Preheat the oven to 350 degrees. Bake risen buns for 25 to 30 minutes, or until golden. drizzle with glaze and serve warm.

**Note: To have warm buns first thing in the morning, tightly cover the muffin tins with plastic wrap and place in the refrigerator overnight to rise slowly, although no longer than 12 hours. The next morning, take the buns out of the fridge 1 hour before you plan to serve them. Replace the plastic wrap with a clean towel and let them sit for a 30 minutes in a warm spot to take off the chill while the overn preheats, then bake.