Tall Grass Prairie Bakery
Remember sweet smelling cinnamon buns coming out of Grandma’s oven? A whiff of these tasty treats will bring you back to childhood.
Ingredients
Buns
5 1/2 cups whole wheat flour
8 cups white flour
3/4 cup oil
2 Tbsp salt
3 eggs
5 cups water
2 1/2 cups brown sugar, divided
3 1/2 oz Bakers brick yeast (substitute 1.6 oz dry yeast)
1/2-1 cup margarine
1/4 cup cinnamon
Glaze
1 1/2 cups brown sugar
3/4 cups margarine, softened
Method
Cinnamon buns
- Preheat oven to 350˚F.
- In a mixer, blend flour, oil, salt, eggs, water, 1/2 cup of the brown sugar and yeast. Note: Yeast and salt should be added on opposite sides of the bowl.
- Once mixed, set dough aside and let rise one hour.
- Roll dough 10 inches by 72 inches.
- Spread a thin layer of margarine over surface of the dough. Sprinkle cinnamon and remaining brown sugar over margarine.
- Roll dough width-wise, and cut into 30 equal slices.
- To make glaze: In an electric mixer with paddle attachment, mix brown sugar and margarine until fluffy.
- Spread glaze evenly over baking sheet and place buns on top, leaving space between to rise. Let buns rise until double in size.
- Bake for 18-20 minutes.
- Flip buns onto an equal sized baking sheet so glazed side is up. Serve.
Yields 30 buns