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Suggest a better descriptionMAKES 16 OVO-LACTO Cinnamon buns studded with raisins are an American Sunday breakfast classic. Theyre best served warm, straight out of the oven. Sprinkle yeast over water in large bowl of electric mixer. Add 1 tablespoon of the sugar. Let stand until yeast is foamy (about 5 minutes). Add remaining sugar, milk and salt to bowl and stir. Add 3 cups of the flour. Mix to blend at medium speed until smooth and elastic, about 5 minutes. Beat in whole egg to incorporate. Stir in remaining flour and knead with dough hook until satiny and smooth, 12 to 15 minutes. You may need to stop mixer and push down dough as it rises above hook. Turn dough in a greased bowl. Cover with plastic wrap and a towel and let rise in a warm place about 1 1/2 hours, until it doubles in bulk. Punch dough down. Cover with inverted bowl and let rest another 10 minutes. Roll dough out on a lightly floured surface into a 14 x 18-inch rectangle. Spread evenly with 4 tablespoons butter and sprinkle with cinnamon sugar. Sprinkle evenly with raisins or currants. Starting from an 18-inch side, roll dough jelly-roll fashion; moisten along edge and pinch to seal. Cut roll into 16 equal pieces. Arrange slices, cut sides down, in a 9 x 13-inch baking pan sprayed well with cooking spray. Cover lightly with plastic wrap and let rise until doubled in bulk, about 45 minutes to 1 hour. Preheat oven to 375 F. Brush egg white lightly over rolls. Bake until lightly browned, 25 to 30 minutes. Serve warm. NOTE: To make ahead of time, prepare buns and arrange in baking pan. Cover with plastic wrap and refrigerate overnight. The buns will slowly rise over the next 8 to 12 hours. When youre ready to bake them, bring buns to room temperature. Remove plastic and bake as directed. PER BUN: 225 CAL.; 5G PROT.; 4G TOTAL FAT (2G SAT. FAT); 44G CARB.; 21MG CHOL.; 173MG SOD.; 2G FIBER. Recipe by: Vegetarian Times, December 1998, page
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Serving Size: 1 Serving (1853g) | ||
Recipe Makes: 1 | ||
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Calories: 5543 | ||
Calories from Fat: 529 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.8g | 78 % | |
Saturated Fat 32.1g | 161 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 338.5mg | 104 % | |
Sodium 6978.3mg | 241 % | |
Potassium 4025.7mg | 106 % | |
Total Carbohydrate 1210.4g | 356 % | |
Dietary Fiber 33g | 132 % | |
Sugars, other 1177.3g | ||
Protein 84.6g | 121 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5543
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