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Buns, Philadelphia Cinnamon (D, TNT)
Source: Edwin Pawlowski at
Yield: 14 rolls

2 9" round cake pans (teflon-lined is best)
3-1/2 cups flour
1 tablespoon active yeast (I used 2-1/4 tsp. of Bread Machine Yeast)
1/4 cup tepid water (I used 1/4 cup bottled water)
1/2 cup sugar
1/2 tsp. salt
1 cup tepid milk (I used 1/2 cup of canned milk with 1/2 cup of water)
2 egg yolks
6 tablespoons butter, melted
1-1/2 cups light brown sugar (I used dark because that's what I had)
1/2 cup light corn syrup
1/2 cup seedless raisins (I used about 1 cup)
1 tsp. cinnamon

Proof the yeast by putting into a bowl with 1 teaspoon of sugar and 1/4 cup warm (tepid) water and placing the bowl in a warm place. (I turn on the oven and put it on top of the stove) until the mixture bubbles.

Combine 3 cups of flour, sugar, and salt into a bowl. Stir the dry mix well. Add the yeast mixture, egg yolks, and tepid milk.

With a large spoon, slowly mix the ingredients and continue to stir until the dough is smooth and can be gathered in a ball. Place the ball on a lightly floured surface and knead it until it becomes smooth, shiny, and elastic. As you knead, add up to the 1/2 cup of flour on the ball to make it firm.

Place the dough in a greased bowl, turning once. Drape the bowl with a kitchen towel and put it in a warm place for about an hour or until double in volume.

In a small bowl, mix 3/4 cup of the brown sugar, 2 tablespoons of the melted butter and the corn syrup to make a thick shiny paste. Pour half of the paste into each 9" cake pan, spreading it to the edge. Set this bowl aside.

In another bowl mix the balance of the brown sugar, raisins and cinnamon until well blended. Set this bowl aside.

When the dough has doubled in size, punch it down, and on a lightly floured surface, roll it out into an approximate rectangle 18"x10" wide, and about 1/4" thick. Brush this dough with 2 tablespoons of the melted butter and sprinkle the entire surface with the brown sugar-raisin mix.

Starting at one long side, roll the dough tightly into a cylinder about 18x2-1/2" in diameter. With a sharp knife, slice the cylinder crosswide into 14 rounds about 1-1/4" thick. Place one slice, cut side up, in the center of the cake pan. (I used the end cuts for the middle piece, because it was a little smaller and fit better).

Arrange 6 slices in each pan around the middle bun. Set the buns in a draft free place to rise for about 45 minutes or until double in volume.

Preheat the oven to 350°F. Brush the tops of the buns with the remaining 2 tablespoons melted butter and bake in the center of the oven for about 25 minutes or until golden brown.

Place a plate over each cake pan, and invert. Let the cinnamon rolls ook to lukewarm before serving.

Poster's Notes:
I've got two pans of these wonderful decadent cinnamon buns in the oven at this moment. This is the second time I've made them, since last Saturday. The first time I made it I used butter, the second time around margarine. The most decadent cinnamon buns around!! I just sampled one, and I like this recipe made with margarine better than the first go-around with butter.

Posted by Harriet Neal

Nutritional Info Per Serving: N/A