Best Hot Cinnamon Buns Marlboro Country Recipes

HOT CINNAMON BUNS (MARLBORO COUNTRY)

Steps:

• Dissolve yeast in warm water in a large mixing bowl.
• Add milk, 1/2 cup sugar, 1/2 cup butter, salt, eggs, and 3 cups of flour; beat mixutre until smooth. Beat in additional flour as needed until a soft workable dough is formed.
• Place dough onto a floured surface; knead until elastic and smooth not more than 5-7 minutes.
• Place the doiugh in a buttered bowl; turning dough to butter all around. Cover and let rise in a warm place until doubled; approx 1.5 hours. Punch down; cover and let rest about 5 minutes.
• Turn dough out onto a floured surface; roll into a 16x18 inch rectangle. Spread with 1/4 cup softened butter.
• Combine1/2 cup sugar and spices; sprinkle over dough. Sprinkle chocolate pieces over sugar.
• Roll up frimly starting at the 16-inch side. Pinch end to seal. Cut into 8 slices. Place in a greased 13x9 inch baking pan (Optinally you can use a thin piece of monofilament line wrapped around the roll;pull the ends tight to make each cut without compressing the roll).
• Let rise until doubled, about 40 minutes,. Bake in a 375 deg oven for 25-30 minutes.
• Mix together Vanilla Glaze ingredients until smooth.
• While warm spoon vanilla glaze over buns.

ULTIMATE CINNAMON BUNS(COOK'S COUNTRY)

Steps:

• For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When the oven reaches 200 degrees, shut off. Line 13-by-9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.
• Whisk milk and yeast in measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium, and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from the sides of the bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.
• For the filling: Combine brown sugar, cinnamon, and salt in small bowl.
• Turn dough out onto lightly floured surface. Roll dough into 18-inch square, spread with 4T butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size.
• For the glaze, and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioner's sugar on medium bowl until smooth.
• Discard plastic wrap from buns and bake until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with 1/2 cup glaze. Cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.
• Make ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.

CINNAMON-NUT BUNS

Steps:

• Butter two 13-by-9-inch baking pans. In a food processor, combine brown sugar, nuts, chocolate, cinnamon, and a pinch of salt. Pulse until coarsely ground; set nut mixture aside.
• Divide dough in half. Working with one half at a time (keep the other half covered with plastic wrap), roll dough out to a 16-by-10-inch rectangle on a lightly floured work surface. Spread 4 tablespoons butter over dough, leaving a 1/2-inch border all around. Sprinkle half the nut mixture over butter. Leave a border around the filling so it doesn't seep out. Starting at a long end, roll up dough like a jellyroll; with a sharp knife, cut crosswise into 12 equal pieces.
• Place buns, cut side down, in prepared pans. Cover pans loosely with plastic; let stand in a warm spot until doubled in size, about 1 1/4 hours.
• Preheat oven to 375 degrees, with racks in upper and lower thirds. Bake buns until golden brown, 25 to 30 minutes, rotating pans back to front and top to bottom halfway through. Let cool 15 minutes.
• Prepare glaze: In a small saucepan, heat brown sugar, butter, and water over medium, stirring, until simmering; cook 1 minute. Drizzle glaze over buns; let stand 10 minutes before serving.

BEST CINNAMON ROLLS

Steps:

• Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners' sugar. Spread over tops. Refrigerate leftovers.

OOEY-GOOEY CINNAMON BUNS

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

MY MOM'S STICKY CINNAMON BUNS

Steps:

• COMBINE contents of box, sugar and yeast packet in large bowl; MIX WELL.
• STIR in hot water, butter and egg until dough pulls away from sides of bowl.
• Turn dough out onto lightly floured surface.
• With greased or floured hands, shape dough into a ball.
• KNEAD dough for 5 minutes until smooth.
• Cover dough with large bowl' let rest 5 or 10 minutes.
• (skip steps 5 & 6 if making icing topped cinnamon buns).
• Make pan coating, if using, by mixing all together in a small bowl,.
• microwave for about a minute until blended.
• Make filling and set aside.
• At this point, if making stickies, spread into a buttered 9"X13" pan or two 9" pans.
• TO SHAPE roll dough to about a 10" X 15" rectangle.
• SPREAD filling mixture evenly over dough.
• Starting with narrow side, roll tightly and pinch edges to seal.
• Cut into 12 or 16 even pieces and place cut side down in prepared pans.
• Twelve look nice in the 9" X 13" pan,eight each make nice 9" pans.
• Cover loosely with plastic wrap or clean towel and let rise in a warm place 30 minute.
• Uncover rolls, bake at 375o F. for 20 to 30 minute or until golden brown.
• Cool one minute, remove from pans by flipping onto serving plate for stickies.
• You can frost right in pan when almost cool but still warm for plain cinnamon rolls.
• NOTE: prep. time includes rise time. if you have extra time, do a rise in the bowl first then go on to the shaping step. Extra rising gives a tender bread.
• The topping is only used when making sticky-style.