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Buns, Cinnamon and Variations (D, TNT)
Source: Self
Yield: 36 large or 24 huge buns. These can be baked in muffin tins or in 2 9"x13" pans.

4 cups tepid water
1/2 cup oil
1/2 sugar
1 tsp. salt
2 eggs, beaten
3 cups all-purpose or bread flour (white or whole wheat or combination)
2 tbsp. dry yeast (2 packets)
8-10 cups additional flour

For Cinnamon Buns:
Butter or margarine
Cinnamon and sugar

For Sticky Buns:
Add to cinnamon buns ingredients
1-1/3 cups brown sugar
1 cup butter or margarine
2 tbsp. corn syrup

For Chelsea Buns:
Add to sticky buns ingredients
Candied fruit and chopped nuts

2 cups powdered sugar
As much milk or water as needed to make mixture of spreading consistency.

Stir the dry yeast into 3 cups flour and combine all the ingredients in a large mixing bowl. Beat until smooth.

Add remaining flour, Cover and let rise 15 minutes. Punch down. Repeat 3 more times, for a total of 1 hour.

Shape as desired. Set in greased pans, cover and let rise about 30 minutes.

Bake at 375°F for 15-20 minutes.

For Cinnamon buns:
Roll the prepared dough into a large rectangle. Spread generously with butter or margarine. Sprinkle with sugar and cinnamon.

Roll up, jellyroll style, and pinch edges to seal. Cut roll in half, then in half again and again. Cut each of these 8 sections, dividing into 3 or 4 equal pieces.

Place cut side down in a greased 12"x15" pan or 2 9"x13" pans.

Proceed as above.

You can add some nuts with the sugar and cinnamon if you like.

For Sticky Buns:
Combine brown sugar, butter or margarine and corn syrup in a small pot and stir over medium heat until mixture comes to a boil.

Divide the mixture between two 9"x13" pans. Sprinkle generously with nuts. Arrange Cinnamon Buns (above) on top. Proceed as above.

After baking, invert pan immediately over parchment paper or foil and let stand for about 5 minutes before removing the pan.

For Chelsea Buns:
Follow directions for Sticky Buns, but after the butter, sugar and cinnamon, sprinkle diced, candied fruit and chopped nuts on the dough before rolling up. Proceed as above.

Mix icing/powdered sugar with enough milk or water to make a sludgy consistency. Spread over hot rolls.

Posted by Peggy Geromette

Nutritional Info Per Serving: N/A