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.
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.
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.