Northern Frontier Cinnamon Buns Recipes

Steps:

• Butter a 12-cup muffin pan.
• Line a roasting pan or baking pan with parchment paper (for turning the sticky buns onto later)large enough to cover muffin pan.
• Combine flour, sugar, salt and yeast in a large mixing bowl.
• Melt butter in the milk over very low heat and beat in eggs.
• Stir milk/butter mixture into the dry ingredients to make the dough. Knead for 10 minutes or for 5 with dough hook. When it is springy and satiny, form a ball and put in a greased bowl. Turn to coat and cover with plastic wrap. Leave in a warm place for 1 hour or until doubled in size.
• Syrup: Using an electric mixer cream butter until soft and smooth and add sugar. Beat in syrups and then divide mixture among the muffin cups and top with walnuts (about a tablespoonful in each sticky-based waiting cup.).
• Preheat oven to 350.
• Knock dough back, knead once or twice and then roll out to a large rectangle (apx 24X12) with the long side nearest you. Beat egg and add milk; glaze the dough using a pastry brush or your fingers.
• Mix the filling ingredients in a little bowl and sprinkle onto the dough. Now, roll up from the long side and away from you, carefully and firmly (not too tight) keeping a firm sausage shape.
• Cut into 12 even slices, and lie each slice spiral-swirly cut side up, on top of the nuts and syrup in the muffin cups.
• Leave to rise for about 20 minutes then put into the oven and bake for 20 to 25 minutes, by which time they should be golden and cooked: crisp in parts, voluptuously gooey in others. You may want to put a baking sheet under pan to catch any falling goo.
• Place roasting pan or baking sheet on top and turn the whole thing the other way up. Remove the muffin tray and dislodge any nuts that are still stuck in it, adding them, along with any residual syrup, to the upturned buns.
• Leave to cool, then stuff your face -- as if you needed encouragement.

Steps:

• Stir 3/4 c sugar, oil and salt into the boiling water.
• When the mixture has cooled, stir in the eggs and 1 c flour.
• Stir the warm water, 1 teaspoons sugar and the yeast together.
• In a large mixing bowl, combine the oil mixture with the yeast mixture.
• Add the remaining flour, working it in one cup at a time, mixing the dough until it is soft, and no longer sticky.
• Knead the dough, place in a large oiled bowl,covered, then let rise until at doubled in bulk.
• Punch down, cover and let rise again.
• When I get to this step, I cut enough dough out to make 9 dinner rolls, then set them in an 8x8 oiled pan to rise.
• On a floured surface, roll the dough into a rectangle, about 1 1/2" thick.
• With a rubber spatula, spread the 1/2 cup softened margarine over the dough.
• Sprinkle with the brown sugar and cinnamon.
• You may adjust the sugar and cinnamon amounts according to your taste.
• In a bowl, stir the 1/2 cup melted margarine, corn syrup, cream and brown sugar together.
• Pour into well oiled pans, I like to use cake pans.
• Roll the dough up tightly, sealing the seam by pinching the dough together.
• With a sharp knife, slice the dough into 2" slices.
• Place the slices into the pans, then let rise until doubled.
• Bake at 350 for 20 min's.
• Let the buns sit in the toffee sauce for 5 min's, then invert pans onto cookie sheets.
• Enjoy while warm, these will stay soft for several days.
• Note: I would not advise using a citrus based filling as it will change the flavour and texture of the dough and sauce.

Steps:

• Combine sugar, salt, margarine, eggs and almond flavoring.
• Dissolve yeast in warm water, let stand 5 minutes, then add to combined mixture along with milk.
• Blend together flour and mace or nutmeg.
• Add to above mixture, possibly needing a little more flour. Dough should be soft and just slightly sticky.
• Knead on a floured surface for 8-10 minutes, until thumb print 'bounces back'.
• Let rise about 2 hours in a warm place (75-85 degrees F).
• Punch down, let rest 20 minutes.
• Divide dough in half. Grease 2 baking sheets.
• Roll each half out into a 9*16 inch rectangle, about 1/8 inch thick.
• Brush one long edge with egg white mixed with water.
• Spread remaining surface generously with melted margarine.
• Mix cinnamon and sugar together.
• Sprinkle buttered portion generously with cinnamon-sugar mixture and raisins.
• Roll filled dough to egg-washed edge and pinch along entire edge to seal.
• Slice in 1 inch slices, place cut side down and nearly touching, best not too crowded or too near edge on baking sheets.
• Let rise until double.
• Bake in preheated oven at 375 F until lightly browned, about 15 minutes.
• Thoroughly mix frosting ingredients; frost buns while warm, but not hot, with frosting mixture.

Steps:

• Dissolve yeast in warm water; allow to stand 10 minutes.
• Stir in buttermilk, 1/2 cup butter, the sugar, eggs, 3 cups of flour, the baking powder and salt.
• Stir in enough remaining flour to make the dough easy to handle.
• Turn dough onto lightly floured board.
• Knead until smooth and elastic, about 10 minutes.
• Divide dough in half.
• Roll each half into rectangle, 15x9".
• Spread each rectangle with 2 tablespoons of butter.
• Sprinkle each with half the brown sugar, cinnamon and raisins (optional) and or finely chopped walnuts (optional) if using.
• Roll up, beginning at wide side.
• Cut each roll into 15 slices.
• Place slices on greased baking sheets; cover.
• All to rise until double, about 1 hour.
• Heat oven to 375 degrees F.
• Bake until golden brown, 20-25 minutes.
• Glaze:.
• Combine butter with the powdered sugar in a medium bowl and blend with an electric mixer.
• Add vanilla and hot water and combine.
• Add more powdered sugar or water until your desired consistency.
• Spread over buns.

Steps:

• 1. FOR THE FILLING: Combine brown sugar, granulated sugar, cinnamon, and salt in bowl. Stir in melted butter and vanilla until mixture resembles wet sand; set aside.
• 2. FOR THE DOUGH: Grease dark 9-inch round cake pan, line with parchment paper, and grease parchment. Pour ¼ cup milk in small bowl and microwave until 110 degrees, 15 to 20 seconds. Stir in yeast and 1 teaspoon sugar and let sit until mixture is bubbly, about 5 minutes.
• 3. Whisk flour, baking powder, salt, and remaining 5 teaspoons sugar together in large bowl. Stir in 2 tablespoons butter, yeast mixture, and remaining 1 cup milk until dough forms (dough will be sticky). Transfer dough to well-floured counter and knead until smooth ball forms, about 2 minutes.
• 4. Roll dough into 12 by 9-inch rectangle, with long side parallel to counter edge. Brush dough all over with 2 tablespoons butter, leaving ½-inch border on far edge. Sprinkle dough evenly with filling, then press filling firmly into dough. Using bench scraper or metal spatula, loosen dough from counter. Roll dough away from you into tight log and pinch seam to seal.
• 5. Roll log seam side down and cut into 8 equal pieces. Stand buns on end and gently re-form ends that were pinched during cutting. Place 1 bun in center of prepared pan and others around perimeter of pan, seam sides facing inches Brush tops of buns with remaining 2 tablespoons butter. Cover buns loosely with plastic wrap and let rise for 30 minutes. Adjust oven rack to middle position and heat oven to 350 degrees.
• 6. Discard plastic and bake buns until edges are well browned, 23 to 25 minutes. Loosen buns from sides of pan with paring knife and let cool for 5 minutes. Invert large plate over cake pan. Using potholders, flip plate and pan upside down; remove pan and parchment. Reinvert buns onto wire rack, set wire rack inside parchment-lined rimmed baking sheet, and let cool for 5 minutes.
• 7. FOR THE GLAZE: Place cream cheese in large bowl and whisk in butter, milk, vanilla, and salt until smooth. Whisk in sugar until smooth. Pour glaze evenly over tops of buns, spreading with spatula to cover. Serve.

Steps:

• Spray a 9 inch baking pan and preheat oven to 425°F.
• In a small bowl mix the filling ingredients together, mixing well.
• In large bowl combine the sugar, raisins, flour, salt, baking powder and baking soda.
• Add yogurt and oil, mix well together until you have formed a dough.
• On a lightly floured surface knead the dough 8-10 times.
• Roll the dough out to a 8" x 10" rectangle.
• Brush dough with margarine and sprinkle the filling evenly over the dough.
• Roll up jelly roll fashion, Pinch seam to seal.
• Cut into 12 1-inch pieces.
• Place rolls slightly touching in the prepared baking pan.
• Bake for approx 17 minutes or until golden.
• Place on wire rack for 10 minutes.
• Serve warm.

Steps:

• Preheat oven to 400°F.
• Sift together dry ingredients in a large bowl. Combine buttermilk and vanilla. Mix together applesauce and buttermilk with dry ingredients- stir until just combined.
• Knead dough on a floured surface until smooth. Divide dough into two equal halves. Roll each half into a 15x8" rectangle. Smooth half of the butter on rectangle. Sprinkle a small amount of cinnamon on top of butter.
• Combine sugar, walnuts, and cinnamon in a small bowl. Sprinkle half of mixture over top of dough. Roll up dough in a jelly roll fashion. Pinch seam to seal. Cut roll into 1 1/2" slices. Arrange slices, cut side up in a large, greased baking pan. Repeat all steps with other half of dough.
• If desired, melt a small amount of butter and pour over top of buns. Sprinkle any remaining sugar mixture on top. Bake for 15 minutes or until golden brown. Remove from oven and pour milk over top of buns, if desired. Serve warm.