How To make Cinnamon Buns(The Famous Dutch Sticky Buns)
1 c Milk, scalded
2 T Currants
1 x Brown sugar
1/2 c Yeast
1/4 c Water, warm
1/2 t Salt
1/2 c Raisins, chopped
1/2 t Cinnamon
2 T Citron, finely chopped
1 x *dissolved in:
3 c Flour
3 T Butter
Dissolve yeast in warm water and add to milk which has been allowed to become lukewarm. Add sugar (about 3 Tbsp), salt and flour, and knead thoroughly until it becomes a soft dough. Place the dough in a buttered bowl and butter the top of the dough. Cover bowl and put in a warm place. Permit it to stand until the dough becomes three times its original size. Roll until it is one fourth of an inch in thickness, brush with butter and spread with the raisins, currants, citron, brown sugar and cinnamon. Roll as a jelly roll and cut into slices 3/4 inch thick. Place slices in buttered pans, spread well with brown sugar, and bake at 400-F for 20 minutes.
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4 different ways to shape CINNAMON BUNS | Sweden, Belgium, England
4 Different bakeries & ways to shape the buns. Have a look how they are done in Stockholm, London and Antwerp.
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Cinnabon-like Sticky Bun Recipe
Prepare yeast:
1/4 cup warm water
1/4 TSP sugar
1/2 TSP active dry yeast
Mix together in small bowl, set aside 10 mins.
In large bowl
1 cup warm water
2 tbsp sugar
2 tbsp melted butter
1/2 tsp salt
Add bubbly yeast mixture to large bowl and
2 1/2 cups flour
Mix well
Knead for ten minutes or until dough is smooth and no longer sticky
adding 1/2 cup more flour on counter (if kneading by hand) or into mixer.
Put into buttered bowl, cover and let rise
1 hour or until doubled.
Filling
1/4 cup softened butter
1/2 cup brown sugar
1 tbsp cinnamon
Roll out doubled dough (or pat out if too sticky)
spread softened butter generously,
sprinkle brown sugar and cinnamon.
Pat filling into dough.
Roll up and cut into pieces and put in buttered pie plate.
Let rise 1/2 hour
Bake 25-30 minutes St 350°
Flip immediately onto plate and let cool!
Enjoy!
Ultimate Sticky Buns
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THE BEST STICKY BUN | How to perfect the Sticky Bun
I have found the perfect combination between the cinnamon roll and a puff pasty - the STICKY BUN!!
These delicious treats are the bomb.com. They are buttery and flaky with the perfect amount of ooey gooey cinnamon goodness you crave.
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These will be the best Cinnamon Rolls you ever make. No rolling pin, no fuss just big , fluffy and delicious. I have been making these Cinnamon Rolls for years, and I’ve given the recipe out so many times, you just can’t go wrong with this simple recipe. I love making them for family, friends and neighbors and everyone loves them. I hope you give this recipe a try. ❤️
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TIPS----------------------------
Add water as needed for glaze
Don't worry if Cinnamon Rolls aren't aren't perfectly round
You can let rise extra minutes if needed
You can add extra minutes for YEAST to activate if needed
Use baking pan size to accommodate your Cinnamon rolls
Bake 350 degrees for 32 minutes
DOUGH INGREDIENTS—————————-
7 Tbsp Butter
1 C. Cold Milk
1/3 C. Granulated Sugar
1 package Active Dry Yeast (2 1/4 tsp)
2 large eggs
1/3 tsp Salt
1/2 Tbsp Honey
3 C. All Purpose Flour (1 C. At a time)
CINNAMON SUGAR INGREDIENTS——————-
1 C. Granulated Sugar
2 Tbsp ground Cinnamon
GLAZE———————————-
2 C. Confectioners Sugar
1 tsp Vanilla extract
3 Tbsp melted Butter
3-5 Tbsp hot Water
Extras———————————-
1/2 C.- 3/4 C. Chopped pecans
1 Handful golden raisins (Optional )
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH RECIPE.
CONTAINS PECANS DO NOT EAT IF ALLERGIC.
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