Sunday, January 11, 2015

Anna Sultana's Cinnamon Buns

About a month ago I posted about how I had made cinnamon buns for the first Santa Lucia Day that happened after Paul and I had gotten married.

Yes, that was not one of our finest early mornings.
To be honest, none of my early mornings have ever been any good.
But, that’s neither here nor there.

Cinnamon buns are not to be blamed for that fiasco.
Particularly not these buns.
They are very good and very easy to make.
And they are a very nice change of pace for breakfast.
When they are served at a normal, decent, time for breakfast.

Which three a. m. is definitely NOT.


Hints:

You’ll know the milk is about to boil when you see small bubbles.
It is important that you give the milk enough time to cool.
If the milk is still too hot when you add the yeast, well, the yeast just won’t work, because you have just killed the living yeast.

If you want to make the buns for breakfast the next day you can do one of two things:
After you have stirred in the flour, baking powder, baking soda and salt you can cover and refrigerate the dough and shape the buns the next day.
Or you can make the buns and refrigerate them overnight and then bake them the next day.
Personally I would go for option two if I’m planning on having them for breakfast.
Forget about option one, unless you like getting up way before everyone else.


                        Cinnamon Buns

Grease 2 9-inch cake pans

Place in a Dutch oven
2 Cups milk
1/2 Cup oil
1/2 Cup sugar
Heat over medium heat until it is almost boiling. 
Set aside and cool until the milk is about 105º F. 
Stir in
2 1/4 teaspoons yeast 
Let it sit for a minute. 
Stir in
4 Cups flour
Cover and place it in a warm place for 1 hour.
Add
1/2 Cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons salt
Stir in until thoroughly blended.
Let the dough rest for 15 minutes.

While the dough is resting, combine in a small bowl
1 Cup lightly packed dark brown sugar
2 Tablespoons cinnamon

In a small pot place and melt
1/3 Cup butter

On a floured surface roll half of the dough into a rectangle, about 12 x 8 inches. 
Brush the dough with half of the melted butter.
Leaving an inch around all sides, sprinkle with half of the brown sugar mixture.
Beginning at a long end, roll the rectangle tightly, finishing seam side down. 
Tuck in the ends.
Slice the dough into 9 equal slices and arrange, cut side up, in one of the pans. 
Set aside and repeat with the remaining half of dough.
Allow the rolls to rest for 15 minutes.

While the dough is resting, preheat the oven to 375º F
Bake for 25 minutes.  The rolls should be golden brown. 
Remove the pans from the oven and allow to cool for 10 minutes.

Combine in a small bowl
1 Cup confectioners’ sugar 
2 Tablespoons milk
1/2 teaspoon vanilla
Drizzle the glaze over the warm buns.

Best served warm.

8 comments:

  1. Hi Margaret!
    First let me say how delighted I am to have happened upon your blog. I actually found it while in search of Quails Sinatra Style. I found the recipe you posted a while back. (I'm posting about the Sopranos Cookbook on my blog tomorrow and was looking to see what recipes were available on line from the book)

    After reading that post, I thought I would snoop around a bit and found these Cinnamon Rolls. Yes, I can definitely see craving these at 3AM but, I wouldn't want those delicious calories going to the hips:)

    Thank you so much fo sharing this recipe, Margaret. I'll be back for more goodies again. I may even link to one of Carmella's recipes in your sidebar in my post tomorrow. (Carmella is my sister's name, lol)

    If you get a chance, pop by my blog. I have a wonderful group of people who visit. I think you will like us:) Louise

    ReplyDelete
  2. Hi, Louise!

    I popped by your blog http://www.monthsofediblecelebrations.com

    I really enjoyed your post on the Downton Abbey Cookbook and will be a regular visitor for your Cookbook Wednesdays! Fingers crossed for Marion.

    Thank you for all your kind words. I cooked my way through both of the Soprano cook books after my Ma died. It helped me cope with losing her, as I explained here.
    http://imturning60help.blogspot.ca/2013/01/obama-death-ma-and-emeril-lagasse-by.html

    Happy New Year and Happy Blogging!

    Margaret

    ReplyDelete
    Replies
    1. Hi Margaret,
      I'm delighted to hear you enjoyed the Downton Abbey post. It was fun to do. I just posted the Sopranos Cookbook today. You are more than welcome to revive an older post and join us for Cookbook Wednesday. I did add Carmela's recipe link as a resource in the post. Thanks for that:)

      I'm so sorry to hear about your Mom. I'll catch up on that post later today.

      A very Happy New Year to You and Yours, Margaret, and thanks again...

      Delete
    2. Hi, Louise,

      Thank you for including me as a resource!
      Oh, The Sopranos! We were faithful fans when it first ran and when it was in reruns. We’re originally from Queens, so, for us, they were a touch of home.

      The cookbook was fun in that it allowed each chapter to be written from the characters’ point of view. Who knew Pauli would cook for the fellas? And Christopher actually was in Goodfellas, so maybe he was putting in a bit of advertising ;-)

      So glad you have a Bill in your life. We have a neighbour who kindly helps with our snow clearing. Iggy is adorable. Lilacs can also be rooted.

      Hi to Marion!

      Margaret

      Delete
    3. Thank YOU Margaret!
      I actually didn't watch the Sopranos from the beginning but I quickly became hooked once I did. Queens??? That's so funny. My family is from Brooklyn it's a "touch of home" for us too. I moved here to PA a few years ago from Long Island.

      I'm going to look for the other cookbook. I didn't know there were two.

      Bill is a young boy who lives across the street. He helped this past Summer in the garden and so far this year he has been a God send with the drive-way even if we haven't gotten a lot of snow this year thank goodness.

      I didn't know about Lilacs being able to be rooted. I'll have to try that. Once the weather breaks, I will be back to posting on Garden Tuesday. I'll be starting seeds inside soon. Just makes it feel closer to Spring, lol...

      Thank you so much for visiting my blog, Margaret. I hope you drop by again sometime. I really have GREAT visitors:)

      Delete
    4. Hi, Louise!

      We were practically neighbours!! I went to Pratt Institute in Brooklyn, which was where I met Paul. it is truly a small world!

      The other Sopranos cookbook is ’Entertaining with the Sopranos’ compiled by Carmela. I started using it in January 2010 and found the recipes in it more like my Ma’s recipes.

      I’m so glad you found my blog, Louise. I’m thrilled at how the internet connects people around the world. I posted the countries for visitors in this post

      http://imturning60help.blogspot.ca/2014/10/happy-five-year-anniversary-im-turning.html

      My visitors for the most part aren’t chatty. I’m just surprised when they find me and I’m grateful for Google translate.

      Have fun with the lilac suckers :-)

      Margaret

      Delete
    5. We can't keep "meeting" like this Margaret. I really should put my email on my blog. It's acalenda {at} gmail {dot} com

      It really is a small world but oh so wonderfully not crowed when traveling by the internet:) I'll be looking for that other book. I'm going to see if my son can get it for me. He has a comic book store in town and sometimes he gets books I can't.

      I will defiitely be dropping by again. In the mean time, I'll be checking out that link:) Have a great night Margaret and thank YOU!!!

      P.S. Maybe you will be able to join us for Cookbook Wednesday this week...

      Delete
    6. Good morning, Louise!
      Will email you today to get the ball rolling.

      Hope you find the other Sopranos cookbook. Maybe you'll have the same luck I had looking in a mark down bin!

      Looking forward to your next Cookbook Wednesday on your blog
      http://www.monthsofediblecelebrations.com

      Have a great week!

      Delete