Alright, it's MMMMMMMMMonday!
I've kind of become well known for my cinnamon buns.
Soooooooo, anyone for a lesson??
I use a bread machine for the dough....
Then out comes the flour and the ancient rolling pin.
Then we plop the dough onto the flour and flatten it with our hands.
Roll it out, aiming it to form a...
Then slather softened butter on the dough. Enough that it's looking pretty mmmmm.
I use yellow, NOT BROWN, sugar. Yellow sugar is more refined than brown, so it has a less acidic taste when baked.
I use about one cup of packed sugar.
Sprinkle cinnamon as so, this isn't too much, but any less and you can barely taste it.
Again, our trusty rolling pin shows the dimensions.
Cut in twelve sections....start with 2...
Cut those 2 into 3 each...
So now you have 6...then keep going until you have 12.
Cover a cookie sheet with foil, spray with Pam or wipe margarine liberally. Stand buns up.
Let rise in a 200F oven for 10-15 minutes.
Remove, and bake at 375F for 7 minutes or until slightly golden.
Allow to buns cool, put a sheet of wac paper on the counter. Place cooling rack upside down on buns and hold both sides. Flip over and place on wax paper. The gooey, buttery drippings will land on the wax paper and not the counter.
Slather with cream cheese icing and serve.
And there you go!
And yes, I did trade two dozen of these for 2 custom made mahogany leaves (extensions) for my dining room table.