Old Fashioned Cinnamon Buns

This semester I am studying healthy eating, which is great, except it interferes with my regular baking habits and makes me feel a tad bit guilty using refined flour, sugar etc. You can imagine that with this chilly fall weather that has been waking me up each morning, I've gone running back to the kitchen and of course, looking fondly at all my favorite and delicious recipes that do help with studying difficult school subjects, I'm convinced.

So, before I revise my baking habits (is that even possible?!), I will share my absolute favorite Cinnamon Roll/Bread recipe with you. Simply delicious. Just don't think about the refined flour, okay?

Cinnamon Buns

10-12 Cups Flour

4T. Instant Yeast

4 Eggs

3 Cups Milk

1 Cup Water

1 1/4 Cups Oil (I use Grape-seed Oil)

1 Cup White Sugar

3t. Salt

1. In a large bowl stir yeast with 8 cups of flour.
2. Combine eggs, milk, water, 1 cup of oil, sugar and salt in a bowl and beat well.
3. Heat this second mixture on stovetop, stirring constantly. Pour over flour and yeast, stirring with a wooden spoon until all the flour is incorporated.
4. Continue adding remaining flour, 1/2 cup at a time. When the dough becomes too difficult to stir, begin to knead it. At this point, slowly work the remaining 1/4 cup oil into the dough. You may not need all the flour, but in my experience, I usually use more than what the recipe calls for...Continue kneading for about 10 minutes, until you have a very smooth and soft, but not sticky, dough.
5. Rub a little oil on your hands; form the dough into a ball, rubbing it with the oil. Cover the bowl with a towel and let rise until the dough doubles, about 1 hour (in my experience, this rises in less than half an hour!). Punch down.
6. For Cinnamon Buns: 

 

Divide dough into 4 equal parts and roll each part into a rectangle. Spread generously with butter, sprinkle generously with white sugar and lots of cinnamon. Roll rectangles up tightly and cut into 1 1/2 inch slices. Place rolls onto greased 9"x13" pans. Let rise again (again, by the time I'm done slicing all the rolls, they have risen completely) and you are ready to bake at 350 for 20-25 minutes. Finish by throwing together a delicious Cream Cheese Maple Frosting!

1. For Cinnamon Bread: Divide dough into 6 equal parts. Roll a piece of the dough as wide as your loaf pan. Lightly spread rectangle with softened butter; sprinkle with sugar and lots of cinnamon. Roll up tightly and place seam side down in a greased loaf pan. Let rise 'til doubled. Bake @ 350 for 25-30 minutes. Let rest in pan for 10 minutes, then invert to a cooling rack. 

 This recipe is very easy, and wonderful to make and share with neighbors, friends and family.

Enjoy and happy fall, ya'll~
Blessings,
Jenna