CH Runners
Not Running => Food => Topic started by: Magic Microbe on December 03, 2020, 09:35:51 PM
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I havent made them since I was about 8 with my grandma but I really want to try some.
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I'll admit that I don't care for cinnamon rolls, but I would try this one: https://cooking.nytimes.com/recipes/1018490-cinnamon-rolls
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The Betty in this is my 86 year old still making and selling pots and still weaving and selling woven goods sister on whom the energizer bunny has nothing. God knows how many great grandkids, grandkids, kids, cousins, nephews and nieces, etc. have grown up with these rolls. They are the best I swear, especially the carmel topped ones. I make them as often as my wife and my health will let me cause we gonna pig out a few minutes after they come out of the oven. Just can’t stop ourselves.
Betty’s Cinnamon Buns
INGREDIENTS:
1 C lukewarm (105 to 110 degree) Milk
1 C lukewarm (105 to 110 degree) Water with dab of Honey
1/3 C Honey
2 t Salt
1 pack Dry Yeast
7 to 7 1/2 C Flour
1 Egg
1/4 to 1/3 C Oil
Cinnamon Filling for Buns:
3 T softened Butter
1/2 C Sugar
2 T Cinnamon
Carmel Topping:
1/2 cup butter or margarine
1 1/2 cup brown sugar
3 T cream or milk
cinnamon
up to 2/3 cup milk if needed
1 cup nuts pecan or walnuts, chopped or toasted if desired
For Orange Rolls
2 Cups powdered sugar
3 T freshly squeezed orange juice
(mix and drizxle over warm buns)
DIRECTIONS
Dissolve yeast in honey water
Put milk in bowl and add oil, honey, and egg and mix
Measure flour into large bowl. Add all liquid ingredients and mix well.
Knead, adding flour as required. Kneading is complete when the dough which will be very soft is no longer sticking to the bowl or counter (depending on where you’re kneading it).
Place in oiled bowl and turn over to oil all and let rise to double. Punch down and shape and rise again before baking.
(For caramel topped buns:
Melt the butter and then stir in the brown sugar, cream or milk, and cinnamon in a medium saucepan over medium heat, stirring frequently until all is dissolved. Add up to ⅔ cup milk if needed. Its better to have it runny than too thick. Remove from heat and pour into 13 x 9-inch baking pan that has been buttered. Sprinkle pecans over the caramel.)
Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread 3 tablespoons butter over dough stopping at least 1/2-inch from the edges on the long sides. Sprinkle with cinnamon sugar mixture. Beginning at long edge of rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces. (TIP: Use unflavored dental floss instead of a knife to cut rolls. To do, cut a piece of floss about 12 inches long. Slide floss under the roll; bring the ends up and cross over to cut each slice). Place, cut sides down, in prepared pan either caramel filled or just buttered. Cover with towel; let rise in warm place until doubled in size, about 1 hour.
Bake at 375 for 25 to 30 minutes.
Allow to cool for a few minutes and invert onto cutting board or platter.
For orange buns, drizzle with orange topping after inverting.
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forget cinnamon buns... cardamom buns are way better:
https://www.fixfeastflair.com/home/2015/2/9/swedish-cardamom-rolls-kardemummabullar-recipe
(but you *could* sub cinnamon in here for the cardamom)
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forget cinnamon buns... cardamom buns are way better:
https://www.fixfeastflair.com/home/2015/2/9/swedish-cardamom-rolls-kardemummabullar-recipe
(but you *could* sub cinnamon in here for the cardamom)
That's a hard no on the cardemom.
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That's a hard no on the cardemom.
wait, aren't you scandinavian? are you allowed to not like cardamom?
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:d
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:d
I love cardamom! [/not Scandinavian]. Spawn the Elder seasons the dough w/ it for his holiday kingle-babka.
Tamil!BFF refers to cinnamon as a hot spice and cardamom as a cool spice in Indian cuisine. Interesting distinction!
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Tamil!BFF refers to cinnamon as a hot spice and cardamom as a cool spice in Indian cuisine. Interesting distinction!
that makes total sense to me.
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I don't love cardamon. It tastes soapy to me.
I used to love cinnamon rolls but find them overwhelming these days. I am thinking about making a babka this year though!
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forget cinnamon buns... cardamom buns are way better:
https://www.fixfeastflair.com/home/2015/2/9/swedish-cardamom-rolls-kardemummabullar-recipe
these are one of my most favorite things (i could take or leave conventional cinnamon rolls).
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wait, aren't you scandinavian? are you allowed to not like cardamom?
🤣
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I've only used the cardamom powder, but I would totally eat that.
Also, cardamom bitters are pretty much the best thing ever in whisky. You don't even need anything else.
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forget cinnamon buns... cardamom buns are way better:
https://www.fixfeastflair.com/home/2015/2/9/swedish-cardamom-rolls-kardemummabullar-recipe
(but you *could* sub cinnamon in here for the cardamom)
I want these :eats:
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Cinnamon buns are kinda overrated. I prefer cinnamon biscuits. Easier, just as tasty. Instead of icing I do a maple glaze while baking- IIRC it's equal parts maple syrup, brown sugar and melted butter.
Here's a real recipe...
https://www.food.com/recipe/cinnamon-biscuits-91791
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I made the cinnamon star bread on the King Arthur website. It’s good. Sweet but not too much, and pretty. (https://uploads.tapatalk-cdn.com/20210102/f9203d5dfa4035d943df34b7cf7fd6fa.jpg)
It was more symmetrical in real person.