Cinnamon Buns

Makes: 8 buns. Prep: 20 minutes. Rise: about 1 1/2 hours. Bake: at 325 degrees for 18 to 20 minutes.

Cinnamon Buns
Yield: 8 buns Prep 20 mins Rise About 1 hr 30 mins Bake 325°F 18 mins to 20 mins

Ingredients

  • 1/2 teaspoon plus 1/3 cup sugar
  • 3/4 cup warm water (105 degrees F to 115 degrees F)
  • 1 envelope active dry yeast
  • 2 tablespoons butter
  • 3/4 teaspoon salt
  • 2 eggs
  • 1/2 teaspoon lemon extract
  • 3 1/2 cups cake flour (not self-rising)
  • 1 tablespoon potato flakes
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/3 cup dark raisins
  • 1 recipe Glaze

Make It

1. Combine the 1/2 teaspoon sugar and warm water in small cup. Sprinkle yeast over top; let stand until foamy, for about 10 minutes.

2. Heat butter, remaining 1/3 cup sugar and the salt in small saucepan over low heat until butter is melted. Pour into large bowl and cool to lukewarm. Beat in eggs and extract until well blended.

3. Stir together the cake flour, potato flakes, ground cinnamon and nutmeg in a medium-size bowl.

4. Stir yeast mixture into the butter mixture. On low speed, beat in flour until soft dough forms. Stir in raisins.

5. Turn dough out onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place dough in lightly greased bowl, turning to coat. Cover with waxed paper; let rise in warm place until doubled in volume, about 1 hour.

6. Punch down; knead a few times. Let rest about 5 minutes.

7. Divide dough into 8 equal pieces; shape into balls. Place balls on greased baking sheet. Cover and let rise until doubled in volume, 30 to 45 minutes.

8. When ready to bake, heat oven to 325 degrees F. Bake buns in 325 degrees F oven for 18 to 20 minutes. Remove to wire rack to cool completely.

Glaze

Ingredients

  • 1 1/2 cups confectioners sugar
  • 2 tablespoons hot water
  • 1/8 teaspoon salt
  • 1/8 teaspoon vanilla extract
  • 1/8 teaspoon lemon extract

Make It

1. Mix the confectioners sugar, hot water, salt, vanilla and lemon extract in small bowl until smooth. When buns are completely cool, top with the glaze.