Tuesday, December 21, 2010

Sasha's Kitchen: Cinnamon Buns for Sunday Brunch

A week ago for Sunday brunch, I made cinnamon buns. These were a perfect, sweet brunch treat, only to be rivaled by the hazelnut french toast I made the following weekend. I had never made cinnamon buns before, but I was inspired to try it out using a recipe from the new Kosher baking cookbook that I had received to review. It's a terrific cookbook and the cinnamon bun recipe was a winner, and not too difficult to make. If you are making it for brunch, you will want to give yourself a bit of a head start, as it takes a bit of time to let the dough rise, just like with any recipe that uses dry active yeast. These are the perfect way to start your day.

Cinnamon Buns (recipe from Paula Shoyer's the Kosher Baker)
1 cup soy milk (I used Silk)
1/2 oz (two envelopes) of dry active yeast
1/3 cup plus 1 tsp granulated sugar
4 1/2 cups all purpose flour
2 large eggs
4 T margarine
1/2 cup canola oil

1 cup (2 sticks) margarine
1 1/2 cups light brown sugar
2 tsp ground cinnamon

You can also glaze with a confectioner's sugar , water and vanilla mixture, but I made them without the glaze, which was also terrific.

To make the dough, heat the soy milk in a microwave until lukewarm. Place in a large bowl and add the yeast and a teaspoon of the sugar and let sit for 10 minutes until the yeast activates and gets all foamy. Add the flour, eggs, remaining sugar, margarine and oil and mix well. I did this in a stand mixer.  I absolutely love making bread and dough because I love the way that activated yeast smells in the kitchen. Place in an oiled bowl and cover with plastic wrap. Allow to rise at room temperature for one hour.

While the dough is rising, make the filling. In a mixer, beat the margarine, cinnamon and brown sugar to make the filling until smooth, again using the electric mixer. Set aside. When the dough is done rising, place the dough on flowered parchment paper and roll into a 15 x 24 inch rectangle. Spread the filling evenly on the dough and roll up the dough into a long log. Use a sharp knife to cut the roll into 1 inch slices, which will be your individual cinnamon buns. Grease a baking sheet with margarine or Pam and bake in an oven heated to 350 for about 25 to 30 minutes, until golden brown.

This is another winning recipe from a great new cookbook that I really have enjoyed.

1 comment:

  1. I love cinnamon buns! They would be even tastier with just a little bit of icing!


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