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Cinnamon Buns

Cinnamon Buns

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Sure to lure even the sleepiest heads out of bed in the morning. --Colby Hill Inn, Henniker, New Hampshire

Yield: Makes 2 dozen

  • 1/4 cup warm water
  • 1 scant tablespoon dry yeast
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1-1/4 cups milk
  • 5 cups flour
  • 1/2 cup shortening or butter
  • 3/4 cup granulated sugar
  • 2 eggs
  • Melted butter
  • Brown sugar
  • Cinnamon
  • Raisins (optional)
  • Sticky Mixture (recipe follows)

Measure warm water into a cup and sprinkle on yeast and 1 tablespoon granulated sugar. Set aside. Add salt to milk and scald. Cool to lukewarm. Stir yeast mixture and add it to milk, then gradually beat in 2 cups flour, blending well. Cover and set aside in warm place to get bubbly. Meanwhile beat shortening, 3/4 cup granulated sugar, and eggs until very creamy and smooth. When yeast is bubbly, add sugar and egg mixture - a small amount at a time - until well blended. Then add remaining flour, 3/4 cup at a time, beating lightly after each addition until all flour is added. Dough will be sticky and soft but don't be alarmed -- don't add too much flour. Cover and let rise until double in bulk. Turn out on floured board and knead to get air bubbles out and then roll out quite thin to rectangle shape. Spread with melted butter and sprinkle with brown sugar and cinnamon; add raisins if desired. Roll up jelly-roil style and cut into slices 1/2 inch thick. Place in two 8- or 9-inch-square pans that have been greased and have Sticky Mixture on bottom; let rise until doubled and bake at 350 degrees F for 35-40 minutes. Turn out from pans as soon as removed from oven.

Sticky Mixture

  • 1/2 cup butter, melted
  • 1-1/2 cups dark Karo syrup
  • 1/2 cup brown sugar

Combine ingredients and heat until well blended. Pour into 2 greased 8- or 9-inch-square pans.

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