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Soft, Moist and Gooey Cinnamon Buns
Reviews:
December 29, 2004

Instructions for cinnamon buns using the mixer or by hand: 1)Combine water, yeast, sugar. Allow to proof for about 15 minutes in warm place (cover with plastic wrap or a damp towel). I leave my yeast to proof in the microwave after having turned it on for a minute to heat it up. Then I put the yeast mixture in (don't turn on while it is in!). 2)Mix remaining wet ingredients for dough in mixer (or by hand). Add yeast mixture. Mix till combined. 3)Switch whisk attachment w/ the dough hook (or knead by hand in a large bowl to save mess of having to knead on a surface). Slowly mix in the flour w/ the dough hook, on a low speed. Once flour is more or less blended (& won't fly out of the sides), knead at a high speed till it forms a sort of ball around the dough hook. Avoid adding lots of extra flour to avoid dry buns. 4) Put in large greased and/or lightly floured bowl. Cover & let rise in warm place till doubled in size (about 30-40 minutes- don't leave longer, even not yet doubled). 5) Follow instructions for rolling out & the rest of the recipe as written. I substituted 1/2 c. of butter w/ 1/4 c. margarine & 1/4 c. oil. It worked fine. A couple of buns that didn't get covered well in the glaze were slightly dry. It is important to use the full amount of the butter for filling so buns don't dry out. I highly recommend them & thank Tania for the wonderful recipe.

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