Making these cinnamon buns was quite an adventure. These are not quick cinnamon buns but I assure you that they are well worth the effort. I made these on a Sunday so I had all afternoon to leisurely craft these beastly buns. This recipe is from the 15th Edition of Better Homes and Gardens “New Cookbook”. The only alteration I would make to the recipe is adding more filling. I chose to top these with a cream cheese icing. I can’t rave enough about these cinnamon buns.
4 1/4 to 4 3/4 cups all purpose flour
1 package active dry yeast or 2 1/4 tsp yeast
1 cup milk
1 cup mashed potato
1/3 cup butter, cut up
1/3 cup sugar
1 tsp salt
1/2 cup packed brown sugar
1 tbsp ground cinnamon
1/4 cup butter softened
Cream Cheese Icing:
3-ounce package of softened cream cheese
2 tbsp softened butter
1 tsp vanilla
2 1/2 cup confectioner’s sugar
Milk (1 tsp at a time until desired consistency is reached)
- In a large mixing bowl combine 1 1/2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, potato, 1/3 cup butter, sugar and salt until just warm and butter almost melts; add to flour mixture along with the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can (I had my husband help out with this).
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total). I used my electric mixer and the dough hook extension to knead the dough. Shape dough into a ball. Place in a lightly greased bowl. Cover, let rise in a warm place until double size (45-60 minutes).
- Punch dough down. Turn out onto a lightly floured surface. Cover and let rest 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan; set aside. For filling, in a small bowl stir together brown sugar and cinnamon; set aside.
- Roll dough into an 18×12-inch rectangle . Spread 1/4 cup butter over dough and sprinkle with filling, leaving about 1 inch unfilled along the long sides. Roll up rectangle,, starting from a filled long side; pinch dough to seal seams. Slice rolled rectangle into 12 equal pieces. Arrange in prepared pan. Cover and let rise in a warm place until nearly double in size (30 minutes).
- Preheat oven to 375 degrees Fahrenheit. Bake 25-30 minutes or until golden. Cool in pan on wire rack for 10 minutes; remove from pan. Spead with icing.
In a medium bowl beat one 3-ounce package of softened cream cheese with 2 tablespoons softened butter and 1 teaspoon vanilla. Gradually beat in 2 1/2 cups powdered sugar until smooth. Beat in milk, 1 teaspoon at a time to reach desired consistency.