Cinnamon Buns

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I love making these buns each weekend. The kids like a late breakfast and since this has to rise it’s perfect for making while they are still pulling themselves out of bed in the morning. It’s not hard to make, and be sure to let the dough rise properly. Don’t put it in a cold area, or a hot place, draft free out of reach from little hands and you’ll be fine.

1 1/2 cups warm water

1 teaspoon yeast

1/2 teaspoon salt

2 tablespoons sugar

1/3 cup oil

1 egg

4  cups flour

Filling:
3 tablespoons butter, melted
1/2 cup sugar
2 teaspoons cinnamon
Raisins if you want

In a large bowl, combine water, yeast, sugar, and salt, along with oil and egg, if using. Let sit five minutes. Stir in first cup and a half cup of flour with a heavy spoon. Add more flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate. Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (about an hour.) Uncover bowl; sprinkle in a little more flour and knead again. Roll out onto a floured surface into an approximately 15 x 8 rectangle.Brush with melted butter.Sprinkle the filling over it, get it right to the edges. Roll it up & seal the edges, cut about 1in (you’ll get about 15 rolls)

Place rolls in a large greased pan. To bake right away, let rise 30 minutes to an hour, until doubled, or for overnight rolls, stick the pan (covered) in the fridge. They’ll be risen and ready for you the next morning.

Bake in a preheated 350-degree oven for approximately 30 minutes. Keep an eye on them, the pan, the size you cut them all varies.

Powdered Sugar Icing:
Combine 1 cup sifted powdered sugar, 1/2 teaspoon vanilla, and enough milk (two to four teaspoons) for drizzling consistency

I hope you enjoy!