With our big Christmas meal planned for boxing day this year, it meant I could do a little something extra special for Christmas morning breakfast.
Is there anything better than warm and gooey cinnamon buns? Following an amazing egg and ham casserole, I pulled the cinnamon buns out of the oven for all to indulge. Yes they take a bit of time to pull off, mainly for the dough to rise, but they are so worth it. I was able to prepare them a day ahead and just pop them into the oven, lightly covered with tinfoil on low (325 degrees) for about 30 minutes.
Once the dough has risen, you're ready to knead and and roll. This part is really fun, or as my daughter would say, satisfying! And she's right, it really is.
Make sure your butter is room temperature for easy spreading. Pour your cinnamon sugar evenly over the buttered dough and then use the parchment paper to help you roll it up into a nice even roll, about 24 inches long. Using a sharp knife cut into 12 even pieces.
My son-in-law isn't a big fan of things that are too sweet. He said these cinnamon buns had the perfect amount of sweetness and the dough was super soft. He loved them and that made me really happy.
Cinnamon Buns
Recipe credit to Helen McKinney's Canadian Prairie Homemade Cinnamon Buns
Ingredients for the Goo
Ingredients for the Dough
Instructions for Making the Dough
Rolling out the Dough
Baking the Buns
Freezing the buns If you prefer to make the buns a day ahead or so, once out of the oven, flip them out of the pan and then layer the pan with parchment paper and drop them back in with goo facing upwards. Cover with plastic wrap and freeze. Take them out of freezer and bring to room temperature. Place in the oven at about 325 degrees covered lightly with tinfoil and bake for about 30 minutes. Or if you prefer, you can simply microwave them individually to warm them and skip the oven all together. Recipe Notes about the Goo Apparently Helen (owner of original recipe) never makes just one batch at a time and always doubles this recipe dividing it into two 10x12 pyrex pans. I followed suit and doubled the recipe and was so glad I did. Very little extra work and then you have a stash in the freezer for another occasion. Note about Baking Temp and Time from Helen It is critical to ensure the centre buns bake to 197C so they don't sink which is a common problem. As every oven is different, a lower temperature and a longer bake time is the solution to this. You will have to experiment with your oven if this happens to you. For me, 350 for 28-30 minutes works well, and I do have to cover the top with heavy foil to avoid over browning the past 10 minutes.
Recipe has been very slightly modified from the original recipe credit above.
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Terri MazikAll things cooking, from simple and clean to gourmet and exotic (and everything in between) have been my passion for over 30 years. Since discovering Pinterest, I pretty much exclusively cook from the recipes I PIN. My saying is, "if you can PIN it, you can cook it". I love to PIN recipes and I love to cook. I thought, why not blog the recipes I make from my Pinterest food boards. I'm the self-declared, Pincook. Categories
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