Lolo's Cinny Buns
- Anthology of Crumbs
- Oct 24
- 1 min read
1
Searing the Beef
A glass baking dish cooks faster than a metal one.
Let rolls rest under a towel before glazing for a softer crumb.
Notes
1
In saucepan, scald milk. Stir in butter, 6 tbsp sugar, and salt. Cool to lukewarm.
2
In small bowl dissolve 1 tsp sugar in lukewarm water. Sprinkle yeast over and let stand in warm place for 10 minutes or until dissolved. Stir.
3
In large bowl, combine lukewarm milk mixture and eggs. Stir in dissolved yeast. Add 4 – 5 cups flour and beat well for 10 minutes with wooden spoon, gradually adding enough o the remaining flour to make a soft dough.
4
Turn dough on to lightly floured surface and knead until smooth and elastic, about 8 minutes, adding flour as needed. This is a soft dough.
5
Place dough in greased bowl, turning to grease top. Cover with damp cloth and let rise in warm place until double in size, about 1 hour.
6
Punch dough down into 9” x 18” rectangle.
7
Brush generously with some of the melted butter.
8
Combine 1 ¼ cups sugar and cinnamon. Sprinkle on equal portion on top.
9
Roll dough up like a jelly roll, starting from the long side. Cut in to 2” slices.
10
Place remaining butter in bottom of the 16 ½” x 11 ½” x 2 ½” baking pan.
11
Let rise until double in size, about 45 – 60 minutes.
12
Bake at 350° for 35 – 45 minutes.
13
Remove from oven and immediately invert on to serving tray.
14
Invert again so they're the right way up.
15
Drizzle icing on top.
Instructions
3 cups (720 ml) milk
6 Tbsp (85 g) butter
6 Tbsp (75 g) sugar
½ cup (120 ml) lukewarm water
1 Tbsp (15 g) salt
1 tsp (4 g) sugar
2 large eggs
9 cups (1.15 kg) flour
2 × 8 g packages traditional active dry yeast
Dough
¾ cup (170 g) melted butter divided
1¼ cups (250 g) sugar
1 cup (145 g) raisins
2 Tbsp (16 g) cinnamon
Filling
3 Tbsp (40 g) butter
2 cups (250 g) icing sugar
½ tsp (3 ml) vanilla
⅛ cup (30 ml) milk
Glaze
Lolo's Cinny Buns
Lorraine
The fabulous glaze and airy cinnamon dough are exactly what’s been missing from your life. This is what my mother-in-law always makes when we visit, and my children never fail to ask for it. Better than any store-bought bun, the dough bakes light and airy instead of heavy and dense, filling the kitchen with the scent of comfort and home.
Servings :
About 14-18 buns
Calories:
Prep Time
40 min
Cooking Time
45 min
Rest Time
2 hrs
Total Time
3 hr 25 min
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