Posted by Nicki's Cinnamon Buns From Heaven on October 01, 2001 at 22:28:22:
Nicki's Cinnamon Buns From Heaven
Tuesday, November 2, 1999
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Makes 12 large rolls
Nicki's Cinnamon Buns from Heaven, a recipe that has been printed four times in FOODday, won second place in FOODday's 1992 "What's Cookin' at the Office" contest. Nicki Cross re-created a recipe she remembered from school days in Eastern Oregon, where a Prairie City school lunch worker made cinnamon rolls. Everyone who makes them -- or eats them -- raves. For the first time in printing this recipe, we are including two choices of toppings: powdered sugar glaze and a cream cheese frosting. And there's also a Pecan Sticky Roll variation.
Dough:
2 packages active dry yeast
1 cup warm water (105 to 115 degrees)
2/3 cup plus 1 teaspoon granulated sugar (divided)
1 cup lukewarm
1 percent milk
2/3 cup butter (1 stick)
2 teaspoons salt
2 eggs, slightly beaten
7 to 8 cups all-purpose flour, or more if needed
Filling:
1 cup melted butter (2 sticks; divided)
1-3/4 cups granulated sugar (divided)
3 tablespoons ground cinnamon
1-1/2 cups chopped walnuts (optional)
1-1/2 cups raisins (optional)
Creamy glaze:
2/3 cup melted butter (1 sticks)
4 cups powdered sugar
2 teaspoons vanilla
4 to 8 tablespoons hot water
Cream cheese frosting:
12 ounces cream cheese, softened
3 cups powdered sugar
2 teaspoons vanilla
3 to 4 teaspoons 1 percent milk
To make dough: Combine yeast, warm water and 1 teaspoon sugar in a cup and stir; set aside. In a large bowl, mix warmed milk, the remaining cup sugar, cup butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto well-floured board and knead 5 to 10 minutes, adding just enough flour to keep dough from sticking. Place in well-buttered glass or plastic bowl; cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours. When doubled, punch down dough and let it rest 5 minutes. Roll out on a lightly floured surface into a 15-by-20-inch rectangle.
To make filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon. Sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired. Roll up jellyroll fashion and pinch long edges together to seal. Cut into 12 slices. Coat bottom of one 13-by-9-inch baking pan and one 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pan, 6 in the larger pan, 4 in the smaller pan. Let rise in a warm place until dough is doubled in bulk, about 45 minutes. Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until nicely browned. Let cool slightly, spread with Creamy Glaze or Cream Cheese Frosting.
To make glaze: Mix melted butter, powdered sugar and vanilla; add hot water a tablespoon at a time until glaze is of desired spreading consistency.
To make frosting: Beat cream cheese and powdered sugar in a bowl until smooth. Add vanilla and enough milk to achieve drizzling consistency. Drizzle frosting across top of each bun.
Calories: 676 for plain rolls (6% from protein, 58% from carbohydrate, 36% from fat)
Protein: 10.1 grams
Total fat: 27.1 grams
Saturated fat: 16.4 grams
Cholesterol: 105 mg
Sodium: 639 mg
Carbohydrate: 98.3 grams
Fiber: 3.1 grams
Exchanges: 6 1/2 starch, 5 fat
Calories: 923 with glaze (4% from protein, 60% from carbohydrate, 36% from fat)
Protein: 10.1 grams
Total fat: 37.3 grams
Saturated fat: 22.7 grams
Cholesterol: 132 mg
Sodium: 743 mg
Carbohydrate: 138.2 grams
Fiber: 3.1 grams
Exchanges: 9 starch, 7 fat
Calories: 895 with cream cheese frosting (5% from protein, 57% from carbohydrate, 37% from fat)
Protein: 12.2 grams
Total fat: 37.1 grams
Saturated fat: 22.7 grams
Cholesterol: 136 mg
Sodium: 724 mg
Carbohydrate: 129.2 grams
Fiber: 3.1 grams
Exchanges: 8 1/2 starch, 1/2 meat, 7 fat
Pecan Sticky Roll Variation
Tuesday, November 2, 1999
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Makes 12 large rolls
Nicki's Cinnamon Rolls From Heaven (click for recipe)
2 cups firmly packed brown sugar
1/4 cup light corn syrup
1 cup butter (2 sticks)
1/2 cup whipping cream
3 cups pecan halves
Make cinnamon roll dough and let rise.
Meanwhile, place brown sugar, corn syrup, butter and cream in a 2-quart saucepan. Keep stirring as mixture comes to a boil. Boil 3 minutes, stirring occasionally. Remove from heat and add pecans. Cool to room temperature.
Make filling and form the cinnamon rolls. Pour mixture into the 9-by-13-inch pan and the 8-inch square pan before adding the formed cinnamon rolls. (Do not use the 1/2 cup melted butter or the 1/4 cup granulated sugar called for in original recipe.) Let rise the second time. Preheat oven to 350 degrees.
To prevent caramel glaze from becoming grainy the next day, place pans on cookie sheets. Bake 25 to 30 minutes. Remove from oven and let the rolls stand in the pans 15 minutes before inverting onto rack. Place a sheet of aluminum foil or a cookie sheet under rack to catch caramel and nuts that will slide off rolls. When caramel has cooled and thickened, scoop it off the foil with a spatula and spread on rolls.
Calories: 1,095 per bun (4% from protein, 50% from carbohydrate, 45% from fat)
Protein: 12.4 grams
Total fat: 56.3 grams
Saturated fat: 24.6 grams
Cholesterol: 137 mg
Sodium: 740 mg
Carbohydrate: 140.3 grams
Fiber: 4.9 grams
Exchanges: 9 starch, 11 fat
Quick Sticky Pecan Rolls
Tuesday, November 2, 1999
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Makes 6 large rolls
If you love sticky buns but don't want to tackle making yeast dough from scratch, here's a recipe devised by FOODday home economist Sharon Maasdam. This recipe, with the photo of a huge sticky bun, was featured in January 1993 on the FOODday calendar.
1 1-pound loaf frozen bread dough
1 cup firmly packed brown sugar
2 tablespoons light corn syrup
3/4 cup softened butter (1 1/2 sticks; divided)
1/4 cup whipping cream
1 1/2 cups pecan halves (6 ounces)
1/4 cup granulated sugar
2 to 3 teaspoons ground cinnamon
Allow frozen dough to thaw until doubled, according to package directions.
About an hour before dough is ready, cook in saucepan over medium heat brown sugar, corn syrup, 1/2 cup butter and cream. Keep stirring until mixture comes to a boil. Boil 2 minutes, stirring occasionally. Pour into a 7-by-11-inch pan. Add pecans and let cool to room temperature. Roll thawed dough into a 12-by-14-inch rectangle. Brush dough with remaining 1/4 cup soft butter. Mix granulated sugar and cinnamon together and sprinkle over dough.
Starting with 12-inch side, roll up jellyroll fashion. Moisten edge of dough with water and pinch it snugly against roll to seal. With a sharp knife, cut into 6 equal slices. Place each on wax paper and flatten with your palm to 1/2- inch thickness. Arrange slices in the caramel-pecan-coated pan. Cover with cloth. Let rise until light and doubled in size, about 30 minutes.
Preheat oven to 350 degrees. To prevent caramel glaze from becoming grainy the next day, place pan on cookie sheet in oven.
Bake 20 to 25 minutes. Remove from oven and let stand in pan 15 minutes before inverting onto rack. Place a sheet of aluminum foil or a cookie sheet under rack to catch caramel and nuts that will slide off rolls. When caramel has cooled and thickened, scoop it up with a spatula and spread on rolls.
Calories: 808 per roll (4% from protein, 44% from carbohydrate, 52% from fat)
Protein: 8.8 grams
Total fat: 47.4 grams
Saturated fat: 18.5 grams
Cholesterol: 74 mg
Sodium: 646 mg
Carbohydrate: 91.5 grams
Fiber: 4.1 grams
Exchanges: 5 starch, 8 1/2 fat