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These are some of the best homemade cinnamon buns I have ever tasted, I hope you enjoy them just as much. They can be made with either a caramel sauce or white icing (or both if you’ve got a big sweet tooth).
- 1/2 c. Oil
- 1/2 c. Sugar
- 1 c. Milk
- 2 Eggs
- 1 1/2 tsp. Salt
- 1 1/2 Tbsp. Yeast
- 1 c. Hot water
- 6-8 c. Flour
- 1 c. Butter
- 1 c. Brown sugar
- 1/4 c. Syrup
- 1 c. Icing sugar
- 4 oz. Cream cheese
- 2 Tbsp. Melted butter
- 2 Tbsp. Milk
- 1 tsp. Vanilla
- Whisk oil, sugar, milk and eggs together.
- Stir in salt, yeast and hot water.
- Add 1/2 amount of flour, then add 1 c. flour at a time until dough leaves sides of the bowl.
- Mix for 7 minutes.
- Place in oiled bowl and let rise until double in size (approximately 1 hour).
- Split dough into 2 parts, lay one part on a floured surface and roll out to 1/2 inch thickness.
- Spread a good layer of butter, brown sugar and cinnamon.
- Sprinkle with 1/2 c. raisins, if desired.
- Roll tightly together and cut in 1″ rounds.
- Repeat with second half of dough.
- *** If using caramel sauce follow instructions below at this point, if using icing, carry on with these directions.
- Place cinnamon buns in a greased baking dish and let rise until double in size. Bake at 350*F for 25 minutes.
- Mix all ingredients in medium saucepan and bring to a boil, stirring.
- Pour the sauce evenly in baking dish BEFORE placing cinnamon buns in the baking dish. (I like to pour half of the sauce in the baking dish, place cinnamon buns in, then pour the remainder of the sauce over the cinnamon buns).
- Then put Cinnamon Buns into the caramel sauce and let rise until double.
- Follow previously mentioned baking instructions.
- Mix all ingredients together, bake cinnamon buns and pour icing on after cinnamon buns are done baking.
- You may have to double icing recipe, depending on how much icing you like.
Cinnamon Buns rising in baking dish.
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