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Friday, December 25, 2009

Cinnamon buns for Christmas day--our favorite

These are our family's traditional favorite cinnamon buns for Christmas. We got them years ago from Better Home and Garden. You make it up the night before and they are ready to pop fresh in the oven on Christmas morning.  If you need a gluten free version go here:


3&1/2 to 4 cups of all purpose flour
1 package of active dry yeast
1 cup milk or almond milk
1/3 cup margarine or butter
1/3 cup sugar
1/2 tsp salt
1 egg (better if at room temperature)
2 Tab. of melted or softened margarine or butter
3/4 cup packed brown sugar
2 tsp. cinnamon
1/2 cup raisins (or less if desired)
1/2 cup chopped pecans or walnuts

Optional: powdered sugar, vanilla and water if you desire a glaze--see directions.

If you like a glaze you will also need powdered sugar, vanilla, and water. Directions are at end for this.

Start by getting a bowl and Stir 1 and 1/2 cups of flour and the package of yeast and set aside.

In a saucepan heat milk, 1/3 cup of margarine or butter, the 1/3 cup sugar and the 1/2 tsp salt and heat until warm (120- 130 degrees  and butter is almost melted. Add to the flour and beat on low for 30 seconds. Let rest for a few minutes. Add the egg and stir with a wooden spoon, adding the rest of the flour--enough to make a good workable consistency. Knead for 5 minutes. Cover with damp towel and rise until double (takes 1 hour to 1 and 1/2 hours in a warm area). Punch dough down and let rest ten minutes.

Roll into a 18 by 10 inch rectangle. Spread with soft butter.

Combine the brown sugar and the cinnamon. Sprinkle over the dough. Sprinkle raisins and nuts over the top. Roll starting at the long side and pinch slightly to seal all edges. Cut into 12 slices. Put in greased 13 by 9 by 2 inch pan. You place them by 3's across the narrow way and 4 the long way, making 12. If cooking on the same day let rise until double (about 30-40 minutes) . If cooking next day then skip this rising and cover with oiled wax paper and plastic wrap. Chill 2-24 hours.

When ready to cook, take out of refrigerator and let stand at room temperature for at least 20 minutes. If there are any large bubbles punch with a toothpick  Bake at 350 F for 25 minutes or until golden brown. Watch closely after 15 minutes because ovens vary and it depends on how cold the batter is. I like mine slightly under cooked. Invert immediately unto a pan and cool slightly.

If desired make an icing of 1/2 cup of powdered sugar, 1/8-1/4 tsp vanilla and just enough water to make it easy to spoon over the top.

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