Anna Sultana's Cinnamon Buns #2

Happy New Year!

Why not start the new year with a breakfast that is a little different?

Cinnamon buns are a traditional favourite.

About a year ago I posted Ma's recipe for Cinnamon Buns.

Now, if you’re a regular reader - or know anything about Maltese recipes - Ma had more than one Cinnamon Buns recipe.

And each variation is good in its own way.

You just have to pick one recipe among the variations.

Or do all the variations and let your family and friends decide what they want to eat.

I know, life can be full of hard choices.

Hints:

It is important that you give the milk enough time to cool.

If the milk is too hot when you add the yeast, well, the yeast just won’t work, because you have just killed the living yeast.

Yeast Killer!!!

If you want to make the buns for breakfast the next day you can do one of two things:

You can 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.

In a rush? I know... dumb question. 

You can use a package of frozen bread dough.

Just allow it to thaw before rolling out into a rectangle.

If you have the time and prefer the buns iced:

Combine in a small bowl

1 Cup confectioners’ sugar 

2 Tablespoons milk

1/2 teaspoon vanilla

Drizzle the glaze over the warm buns.

                        Cinnamon Buns

Grease 2 9-inch cake pans

Place in a small saucepan 

1/2 Cup milk 

Warm it until it begins to bubble, then remove the pot from the heat. 

Stir in 

1/4 Cup sugar 

1/4 Cup butter or margarine

1 teaspoon salt 

Stir until the butter or margarine is melted. 

Let cool until lukewarm.

While the milk is cooling, place in a small bowl

1/2 Cup warm water 

1 teaspoon white sugar 

1 Tablespoon dry yeast 

Let stand about 10 minutes. 

Place in a large bowl  

the yeast mixture

the milk mixture

2 eggs, beaten

Stir to combine.

Stir in 

1 1/2 Cups flour

Gradually add, 1/2 cup at a time 

2 1/2 Cups flour

Beat well after each addition. 

Turn the dough out onto a lightly floured surface.

Knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl.

Place the dough in the bowl and turn to coat with oil. 

Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour.

While the dough is rising, combine in a small bowl

2/3 Cup lightly packed dark brown sugar

1/2 Cup chopped walnuts or pecans

2 teaspoons cinnamon

In a small pot place 

1/3 Cup butter

Melt over medium heat.

On a floured surface roll the dough into a rectangle, about 18 x 6 inches. 

Brush the dough with the melted butter.

Leaving an inch around all sides, sprinkle with the brown sugar mixture.

Beginning at a long end, roll the rectangle tightly, finishing seam side down. 

Moisten the edges and tuck in the ends to seal.

Slice the dough into 16 to 20 buns.

Arrange the buns, cut side down, half in each prepared pan. 

Allow the buns to rise for an hour, until doubled.

While the dough is rising, preheat the oven to 350º F

Bake for 25 to 30 minutes, until the buns are golden brown. 

Remove the pans from the oven.

Allow to cool 3 minutes, then invert the buns onto a serving platter.

Ice, if you wish (see recipe in the hints).

The buns are best served warm.