Recipe Renovation: Cinnamon Buns
- Total Time
These cinnamon buns take some time to make, but most of that time is in the rising, and the result is spectacular.
fat free skim milk1 cup(s)
vegetable oil1 Tbsp
table salt1 tsp
yeast1 Tbsp, about 1 package
all-purpose flour2 ½ cup(s), sifted, divided
unpacked brown sugar¼ cup(s)
dark corn syrup¼ cup(s)
ground cinnamon2 tsp
ground nutmeg⅛ tsp
orange zest1 tsp, grated
raisins¼ cup(s), dried cherries or cranberries
- Stir together milk, vegetable oil, sugar and salt in a small saucepan. Heat to lukewarm. Pour yeast over 2 tablespoons lukewarm water and let sit 5 minutes. Stir into milk mixture.
- Transfer warm milk to a large mixing bowl and beat in half the flour by hand or with an electric mixer. Mix in enough remaining flour to make a soft dough. Let rest 10 minutes; knead well on a floured board or with an electric mixer and dough hook; let rest 10 minutes.
- Spray a large, clean bowl with cooking spray, add dough, cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- Lightly coat a 9-inch round baking pan with cooking spray. Turn the dough onto a floured surface and roll into a 12 x 10-inch rectangle. Spray with cooking spray.
- Stir together brown sugar, corn syrup, cinnamon, nutmeg and orange zest; brush over dough. Sprinkle with raisins. Roll up tightly, like a jelly roll. Cut into 12 pieces.
- Place buns cut-side up in baking pan. Cover with plastic and let rise until doubled, about 1 hour.
- Preheat oven to 350°F. Bake buns until firm and nicely browned on top, 30 minutes. Cool completely before inverting onto a serving plate.