Irresistable Cinnamon Buns

Dough:

5¾ cups flour

4½ tsp dry yeast

½ cup sugar

1½ tsp salt

1 cup soy milk

1 cup water

¼ cup margarine or oil

2 eggs

Filling:

2 cups dark brown sugar

3 Tbsp cinnamon

¾ cup oil

¼ tsp kosher salt

2 pkgs vanilla sugar (2 Tbsp)

Coffee Glaze:

2 cups confectioners’ sugar

3 Tbsp margarine, melted

1 tsp maple syrup

¼ tsp coffee granules, dissolved in 3–4 Tbsp hot water

Cream Cheese Frosting:

¾ cup cream cheese, softened

½ cup margarine, softened

3 cups confectioners’ sugar

1 tsp vanilla extract

¼ tsp salt

1.  Combine 2 cups flour, yeast, sugar, and salt in mixer bowl. Heat milk, water , and margarine in a saucepan over medium flame or in microwave until warm. Add to flour mixture. Add eggs and remaining flour and knead until smooth. Cover and let rise in a warm place for 1 hour.

2.  Combine all filling ingredients in a bowl.

3.  Punch down the dough and divide into 3 parts. On a lightly floured surface, roll out each piece into a 9x13-inch (23x33-cm) rectangle. Spread filling on top. Starting with the 13-inch side, roll up tightly. Cut into 9 slices. Place in an 8-inch (20-cm) square pan. Cover buns and let rise another half-hour. Meanwhile, preheat oven to 375°F (190°C).

4.  Bake buns 20–25 minutes until golden brown.

5.  While the buns are baking, prepare the glaze or the frosting. Mix all ingredients for glaze in a medium bowl. Drizzle over warm buns. Alternatively, place all frosting ingredients in a mixing bowl. Beat until well combined. Spread over warm buns before serving.

important note:

This dough is quite sticky. It will become less sticky as it rises. If necessary, you can add more flour, but the less flour you add, the fluffier the cinnamon buns will be.

This recipe appeared in Mishpacaha Magazine Issue 293, June 2012.

Cream Cheese Option: