Cinnamon Buns

I used to get so excited when my mom made cinnamon buns. It didn’t happen very often so they were always a great treat.

 

I try not to make them very often either, because they are so good you just want to eat the whole pan!!

What you need,

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1 batch of bread maker bun dough

¾ cup softened butter

¾ cup brown sugar

1-2 tbsp. of cinnamon

1 cup of raisins

For the icing:

2 cups powdered sugar

1 tbsp. butter, melted

1 tsp. vanilla

2-4 tbsp. heavy cream.

Start by making your dough. I love this easy bread maker bun dough but you can use your favourite bun dough recipe.

Soak your raisins in very hot tap water for about 10 minutes just to plump them up, drain well.

Roll out your dough, on a lightly floured surface, into a large rectangle.

Spread the dough liberally with the softened butter.

 

Sprinkle on the brown sugar and press it lightly into the butter so it sticks.

Sprinkle on the cinnamon, I love cinnamon so I use lots, but season to your taste.

Scatter the plumped raisins all over the dough.

Carefully start to roll the dough from one end. Roll as tightly as you can. Once you have gone all the way gently pinch the seam together.

Place the roll seam side down and cut into 1 ½ inch slices.

Place the slices into a greased pie plate.

Let the cinnamon buns rise in the pie plates for about 30 minutes until they double in size.

Preheat your oven to 350 degrees.

Bake the cinnamon buns for 18-20 minutes until lightly browned and cooked through.

Remove from the oven and cool in the pan for about 5 minutes.

Then carefully turn them out onto a plate.

To make the icing stir together the powdered sugar, butter and vanilla, add in the cream 1 tablespoon at a time until you get the consistency you like. It should be pretty thick.

Liberally spread the icing all over the top of the buns. You have to do this while they are still hot, that way the icing melts down into all the cracks and crevices.

You don’t have to use the icing; they are perfectly awesome without it, but come on, isn’t everything just a little bit better with icing!

So there you have it, the perfect cinnamon buns.

I have even frozen them after they are baked; just don’t put the icing on them. Just wrap them tightly in plastic wrap and put them in a large zip lock bag. When you are ready to eat them, take them out of the freezer and let them come to room temperature. They are so very good.

Jen