Buns of Cin



Norma’s Notes

  • When my mom made cinnamon buns, she made the sauce with fresh farm cream mixed with cinnamon and brown sugar.  
  • My brother and I would scrape the pan to get every morsel of that delicious caramel sauce. 
  • I smiled when I found that pan in Mom's things years later and saw the scrape marks still visible on it. 
  • Put the small end pieces in the center of the pan.
  • Remember that the buns need room to rise once rolled, so don't roll them too tight, or the centres will pop.
  • Avoid overcrowding buns in baking pans to allow for even cooking. 
Ingredients 

Buns
1 recipe of 2-hour bun dough made and risen as directed

Filling - mix together
2 cups softened butter 
1 cup white granulated sugar
2 cups brown sugar
2 tbsp cinnamon

Sauce - whisk together
4 cups whipping cream
2 cups brown sugar
2 tbsp cinnamon

Instructions 

Buns
  1. Divide dough in half. 
  2. Roll each half out into a circle, about a quarter inch thick.
  3. Spread butter/sugar/cinnamon mixture over the dough.
  4. Roll each into a long roll tucking ends in then cut roll into 36 - 1.5-inch slices, placing them in baking pan. 
  5. Let rise for one hour.
  6. Evenly distribute sauce over buns just before baking.
  7. Bake at 340 for 22 minutes.
The recipe makes 36 medium size cinnamon buns. 

My daughter and granddaughter 

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