Cinnamon Bun recipe

I wanna try this!

Cinnamon Buns Jean Wilson

2 t. (10 ml) w. sugar
1 c (250 ml) lukewarm water
1 pkg active yeast (not fast rising)
1 c (250 ml) milk – if using skim milk add ¼ t oil
¼ c (50 ml) vegetable oil
2 T (25 ml) granulated sugar (white)
2 t (10 ml) salt
2 eggs lightly beaten
6 cups (1.5 l) all purpose flour (approximately)

Method:

In large mixing bowl, dissolve 2 t. sugar in lukewarm water, sprinkle yeast over water and let stand for 10 minutes, until bubbly.
In small saucepan or microwave, scald milk (make frothy, but not boiling). Add oil, 2 T w. sugar and salt; stir until sugar dissolves. Add milk mixture and beaten eggs to dissolved yeast. Gradually beat in 3 cups flour. Beat vigorously by hand or with electric mixer until smooth. Using a wooden spoon, stir in enough remaining flour to make dough that is easy to handle.
Turn dough out onto floured board. Knead until smooth and elastic, about 5 min. Place in greased bowl, turn to grease all sides. Cover with clean towel and let rise in warm draft free place for 1 to 1 ½ hours, or until double in bulk.

While waiting for dough to rise, melt in a saucepan

1 c (250 ml) soft butter or margarine
2/3 c b. sugar, packed

Tip: These amounts are to establish proportion only, use as much or as little as you want. May take a couple of tries to get it down the way you like it!

Add raisins if desired

Divide mixture between 2 - 9 x 13 pans

When dough has doubled in bulk, punch down and divide in half. Roll out each half on lightly floured board to 15” x 18 rectangle” (37.5 cm 45 cm). Brush each one with 2 T melted butter, sprinkle with cinnamon, cover with b. sugar

Roll up as a jelly roll. Pinch edges to seal – slice each roll into 15 pieces. In each pan arrange slices, cut side up, slightly apart. Cover and let rise about 30 minutes or until doubled in bulk.

Bake in 400 oven for 25 minutes or until brown. Remove from oven and let stand approximately 5-10 minutes (Important: this time is somewhat flexible, do not remove too early as glaze will not be set, don’t leave too late so that they don’t get too hard, re-warm if the latter happens!) Invert pan onto large trays covered with wax paper or saran wrap. Scrape any syrup remaining in pan onto inverted buns.

This is Grandma Jean’s recipe. As with all things Grandma Jean, she wasn’t a fan of exact measurements; she went more by touch, add a little more here and there depending on how it looks and feels. So, consider this recipe a guideline, rather than cast in stone. Adjust as required.